KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SUSU SAPI MURNI DENGAN PENAMBAHAN ASAP CAIR SELAMA PENYIMPANAN by I Ketut - Budaraga

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The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour by I Ketut Budaraga, Asnurita, Yolan Novera

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Application of Chitosan Coating and Liquid Smoke as Antimicrobial Agent in Tuna Fish Pempek by I Ketut Budaraga, Leffy Hermalena, Susanti Susanti

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PENGARUH PENAMBAHAN EKSTRAK GAMBIR (Uncaria gambir Roxb.) SEBAGAI ANTIBAKTERI PADA PEMBUATAN SABUN PADAT OPAQUE by Tia Astina, Asnurita Asnurita, I Ketut budaraga

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Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli by I Ketut Budaraga, Dian Pramana Putra, Wellyalina Wellyalina

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Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment by I Ketut Budaraga, Rera Aga Salihat, Eddwina Aidila Fitria

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PELATIHAN PEMANFAATAN LIMBAH KELAPA (LIDI) MENJADI KERAJINAN TANGAN dI NAGARI IV KOTO MUDIK KECAMATAN BATANG KAPAS KABUPATEN PESISIR SELATAN by I Ketut Budaraga, Syafrudin Syafrudin, Gusriati Gusriati, Wawan Sumarno

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The Antioxidant Characteristics of The Liquid Smoke of Cocoa Shell ( Theobroma cacao, l ) In Different Water Content Variations by I Ketut Budaraga, Eva Susanti, Asnurita Asnurita, Elliza Nurdin, Ramaiyulis Ramaiyulis

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