Chemical Characteristics and Sensory Analysis of Cake Enriched Pumpkin Flour to Improve Food Security por Waryat, Sunarmani, Kurniasih Titin

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Mempelajari pengaruh perendaman salak (salacca edulis reinw) dalam natrium bisulfit terhadap sifat hasil salak dalam sirup por , SUNARMANI, , Dr.Ir. Tranggono

Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage por Waryat, Winarti Christina, bin Arif Abdullah, Mariana Widayanti Siti, Badrul Jamal Irpan, Hadipernata Mulyana, Sunarmani, Suhirman Sintha, Bahar Syamsu

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Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration por Herawati Heny, Anggraeni Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Bin Arif Abdullah, Hernani, Suhirman Shinta

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Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans por Kasma Iswari, null Atman, Leni Marlina, null Riska, Sri Satya Antarlina, Ratna Wylis Arief, null Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, null Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif

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The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil por Husein Smith, Muhammad Assagaf, Rosniyati Suwarda, Agus Budiyanto, Himawan Adinegoro, Lamhot Parulian Manalu, null Rienoviar, null Rosniati, Feri Manoi, Justus Elisa Loppies, Sitti Ramlah, null Sunarmani, Siti Mariana Widayanti, null Setyadjit, Tri Marwati, Nurdi Setyawan, Rudy Tjahjohutomo, Enrico Syaefullah, null Risfaheri, Abdullah Bin Arif

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