Innovation of Traditional Culinary Lemuru Fish with Yellow Spices Using Canning Technology at Fish Canning Teaching Factory Politeknik Negeri Jember von Adhamatika, Adhima, Wijaya, Rizza, Kurnia Novita Sari, Elok

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Mathematical Model of Drying Edamame (Glycine max (L.) Merill) Using Food Dehydrator Technology Based on Multiple Linear Regression (MLR) and Artificial Neural Network (ANN) von Wijaya, Rizza, Yudiastuti, Silvia Oktavianur, Handayani, Anna Mardhiana, Sari, Elok Kurnia Novita, Saputra, Tri Wahyu, Wisnu, Febryan Kusuma, Brilliantina, Aulia

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Optimization of Crystalline Xylose Production from Coffee Cherry Processing Waste von Yudiastuti, Silvia Oktavia Nur, Handayani, Wiwik, Sari, Elok Kurnia Novita, Wijaya, Rizza, Brilliantina, Aulia, Slamet, Ahmad Haris Hasanuddin

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The utilization of Trichoderma viride in Optimising Xylanase Production from Coffee Cherry Processing Waste von Silvia Oktavia Nur Yudiastuti, Wiwik Handayani, Elok Kurnia Novita Sari, Rizza Wijaya, Aulia Brilliantina, Ahmad Haris Hasanuddin Slamet

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OPTIMIZATION OF CRYSTALLINE XYLOSE PRODUCTION FROM COFFEE CHERRY PROCESSING WASTE von Nur Yudiastuti, Silvia Oktavia, Handayani, Wiwik, Sari, Elok Kurnia Novita, Wijaya, Rizza, Brilliantina, Aulia, Slamet, Ahmad Haris Hasanuddin

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