Evaluation of the nutritional quality of fermented cultivated Patin Surimi (Pangasius sutchi) with various salt concentration and fermentation time von Hustiany, Rini, Akbar, Arief Rahmad Maulana, Hajar, Siti

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Pengaruh lama dan suhu pemanasan serta pengecilan ukuran terhadap mutu puree pisang talas (Musa paradisiacal var sapientum L.) von Hustiany, Rini, Purba, Febriani, Nuradina, Febi, Turana, Siti

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Active Packaging System from Activated Oil Palm Shells Charcoal Shaped Sachet on Cassava Chips von Nursito, Jabal, Hustiany, Rini, Wibowo, Alan Dwi

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Development of super red dragon fruit (Hylocereus costaricensis) Yoghurt jam: Variations of starter and sucrose proportions von Susi, Susi, Hustiany, Rini, Millati, Tanwirul, Nugroho, Agung, AzizahWidyasari, Dea

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UPAYA MEMPERTAHANKAN UMUR SIMPAN PISANG KEPOK DENGAN KEMASAN AKTIF BERBAHAN ARANG AKTIF CANGKANG KELAPA SAWIT von Markiah, Rini Hustiany, Alia Rahmi

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KARAKTERISTIK TEPUNG KECAMBAH KACANG NAGARA (Vigna unguiculata ssp Cylindrica) PADA SKALA KECIL DAN SCALE UP von Rini Hustiany, Noor Winda Wati, Emy Rahmawati, Alia Rahmi, Susi

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Characteristics of Crosslink Acylation Tapioca Substituted Nagara Beans (Vigna unguiculata spp cylindrica) Flour von Hustiany, Rini

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MODIFIKASI ASILASI DAN SUKSINIL PATI TAPIOKA [Modification of Acylation and Succinylation of Tapioca Starch] von Rini Hustiany, Dedi Fardiaz2), Anton Apriyantono2), Nuri Andarwulan2)

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