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1

Effects Of Different Age Groups And Education Towards Consumption Of Traditional Finger Foods In Banda Aceh by Cut Nilda

Published 2016-04-01

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2

Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes] by Dian Hasni, Cut Nilda, Jihan Riska Amalia

Published 2022-01-01

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3

Kajian Pembuatan Permen Jelly dari Buah Tanjung (Mimusops elengi L) by Nida El Husna, Cut Nilda, Sakirin Manik

Published 2018-04-01

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4

EKSPLORASI PANGAN TRADISIONAL ACEH: KARAKTERISTIK IKAN DEPIK (Rasbora tawarensis) DAN PRODUK OLAHANNYA by Faidha Rahmi, Zulida Susanti, Cut Nilda, Murna Muzaifa

Published 2021-06-01

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5

Preferensi Konsumen Terhadap Produk Kue Bhoi Khas Aceh di Kota Banda Aceh by Yusriana Yusriana, Novia Mehra Erfiza, Jainuddin Jainuddin, Cut Nilda

Published 2017-10-01

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6

Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan by Cut Nilda, Dian Hasni, Yusriana Yusriana, Novia Mehra Erfiza

Published 2020-10-01

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7

ANALISIS KUALITAS TIMPHAN UBI JALAR UNGU (Ipomoea batatas L) BERDASARKAN PERBEDAAN LAMA PENGUKUSAN DAN PENYIMPANAN BEKU by Cut Nilda, Novi Safriani, Yanti Meldasari Lubis, Muhammad Chalid Isra

Published 2020-09-01

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