COMPARISON OF MACERATION AND ULTRASONICATION METHODS ON INDIGOFERA TINCTORIA LINN LEAF EXTRACTION von Hidayati, Nur, Kurniawan, Tomy, Kusumawardani, Nindya I., Sari, Rahmah P.

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Diversity of sate (satay) as Indonesian ancient food von Rahmah, L., Sari, N. I. P. I., Ansori, A. N. M.

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Preliminary study: the use of sugarcane juice to replace white sugar in an effort to overcome diabetes mellitus von Ayuningtyas, R A, Wijayanti, C, Hapsari, N R P, Sari, B F P, Subandi

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Simulation of bioeconomy system using agent-based model in the case of smart, green, and conventional farming von Viridi, S, Premadi, P, Aditiawati, P, Maqdir, E S, Suheri, T, Halid, J, Sari, K N, Pasaribu, U S, Sudaryani, N M, Latifah, N, Rahimah, S

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Quality improvement strategy of tofu stick production using fuzzy analytical hierarchy process (Case study in tofu stick SMEs cluster in Tinalan, Kediri) von Mustaniroh, S A, Maligan, J M, Silalahi, R L R, Santoso, P B, Sari, D P

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Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health von Rahmah, L., Ansori, Arif N. M., Sari, Novi I. P.

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