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PEMANFAATAN BIJI BUNGA MATAHARI SEBAGAI BAHAN BAKU FERMENTASI TEMPE by Sri Winarti, Luqman Agung Wicaksono

Published 2020-03-01

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Kemampuan Laju Transmisi Uap dan Biodegradasi Edible Straw Dari Pati Umbi (Ganyong, Garut, Kimpul) dan Gelatin Ikan by Linda Anggraini, Dedin Finatsiyatull Rosida, Luqman Agung Wicaksono

Published 2022-12-01

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3

Pengaruh Konsentrasi Tapioka dan Margarin terhadap Karakteristik Patty Burger Keong Sawah (Pila ampullacea) by Ulya Sarofa, Luqman Agung Wicaksono, Ayin Ika Wayuni

Published 2022-08-01

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KARAKTERISTIK NORI ANALOG DARI SAYUR PAKIS DAN IKAN TERI DAN PENAMBAHAN GLISEROL by Rosida Rosida, Luqman Agung Wicaksono, Ujik Uzlatus Sikha

Published 2021-12-01

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KAJIAN KUALITAS FISIK EDIBLE STRAW DARI PATI UBI JALAR KUNING (Ipomea batatas L.) by Indah Lestari, Dedin Finatsiyatull Rosida, Luqman Agung Wicaksono

Published 2023-04-01

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EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK by Almira Dinar Dhiny, Jariyah Jariyah, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Serly Safitri, Wildan Naufal Esfandiar

Published 2023-07-01

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EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK by Serly Safitri, Sri Winarti, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Wildan Naufal Esfandiar, Almira Dinar Dhiny

Published 2022-10-01

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