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  1. 1
    Pengaruh Variasi Kecepatan Agitasi pada Produksi Β-Glukan dari Saccharomyces cerevisiae

    Pengaruh Variasi Kecepatan Agitasi pada Produksi Β-Glukan dari Saccharomyces cerevisiae by Laras Cempaka

    Published 2015-04-01
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  2. 2
    The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method.

    The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method. by Laras Cempaka

    Published 2020-01-01
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  3. 3
    Peuyeum: fermented cassava from Bandung, West Java, Indonesia

    Peuyeum: fermented cassava from Bandung, West Java, Indonesia by Laras Cempaka

    Published 2021-05-01
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  4. 4
    Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

    Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition by Laras Cempaka, Lienda Aliwarga, Susanto Purwo

    Published 2014-07-01
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  5. 5
    Effects of drying techniques on bioactivity of ginger (Zingiber officinale): A meta-analysis investigation

    Effects of drying techniques on bioactivity of ginger (Zingiber officinale): A meta-analysis investigation by Hesti Kurniasari, Wahyudi David, Laras Cempaka, Ardiansyah

    Published 2022-04-01
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  6. 6
    Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder

    Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder by Laras Cempaka, Tubagus Emir Abdul Hakim, Wayudi David

    Published 2021-08-01
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  7. 7
    Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.)

    Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) by Nafila Chaerunnisa Misbakh, Laras Cempaka, Wahyudi David, Nurul Asiah

    Published 2022-10-01
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  8. 8
    Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh

    Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh by Laras Cempaka, Naila Eliza, Ardiansyah Ardiansyah, Dody Dwi Handoko, Rizki Maryam Astuti

    Published 2018-06-01
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  9. 9
    Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat

    Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat by Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, Hanifah Nuryani Lioe, Eni Kusumaningtyas, Laras Cempaka

    Published 2022-12-01
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  10. 10
    Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>)

    Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>) by Dody Dwi Handoko, Anisa Maharani Kaseh, Laras Cempaka, Wahyudi David, Bram Kusbiantoro, Afifah Zahra Agista, Yusuke Ohsaki, Hitoshi Shirakawa, Ardiansyah

    Published 2023-02-01
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  11. 11
    Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients

    Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients by Laras Cempaka, Afifah Amalia Rizki, Nurul Asiah, Wahyudi David, Kurnia Ramadhan, Arnia Sari Mukaromah, Hegar Pramastya, Fadly Husain, Nurul Huda

    Published 2023
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