PENGARUH PENERAPAN MODEL PROBLEM BASED LEARNING TERHADAP HASIL BELAJAR EKONOMI DILIHAT DARI AKTIVITAS BELAJAR SISWA (Studi Eksperimen Siswa Kelas X MIPA 5 di SMA Negeri 1 Purwokert... by Eka Oktaviani Widiastuti, Lina Rifda Naufalin

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FORTIFIKASI IODIUM DALAM GULA KELAPA: PENGARUH SAAT FORTIFIKASI DAN SUMBER IODIUM [Iodine Fortification on Brown Sugar : The Effect of Fortification Period and Source of Iodine] by Rifda Naufalin, Budi Sustriawan, Poppy Arsil

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Analysis of Business Center Implementation in Banyumas Regency by Lina Rifda Naufalin, Aldila Dinanti, Aldila Krisnaresanti

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The Academic Services during the Covid-19 Pandemic: Study on Five Service Quality Dimensions by Aldila Krisnaresanti, Lina Rifda Naufalin, Aldila Dinanti

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APLIKASI EKSTRAK KECOMBRANG (Nicolaia speciosa) SEBAGAI PENGAWET ALAMI TAHU PADA PERAJIN TAHU DI SENTRA INDUSTRI TAHU DESA KALISARI BANYUMAS by Rifda Naufalin, Herastuti Sri Rukmini, Poppy Arsil

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Influence of Family Circumstances, Peer Circumstances, and Entrepreneurial Learning on Entrepreneurial Interests with Self-Efficacy as Intervening Variables by Riskan Supandi, Siti Zulaikha Wulandari, Lina Rifda Naufalin

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Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products by Rifda Naufalin, Erminawati Wuryatmo, Rumpoko Wicaksono, Laila Sausan El Islami

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Antioxidant Activity and Total Phenol Extract of Kecombrang Flower, Stem and Leaves with Different Types of Solutions by Siti Nuryanti, Nurul Latifasari, Rifda Naufalin, Rumpoko Wicaksono, Erminawati Erminawati

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The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract by Nurul Latifasari, Rifda Naufalin, Retno Supriyanti, Indah Nuraeni, Eko Fauzi Hartono

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Tingkat Kepuasan Petani pada Kinerja Kelembagaan Agribisnis Kedelai di Jawa Tengah by Ratna Satriani, Rifda Naufalin, Akhmad Rizqul Karim, Eni Hari Widowati, Alfina Handayani, Rifki Andi Novia

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AKTIVITAS ANTIBAKTERI EKSTRAK BUNGA KECOMBRANG TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN [Antibacterial Activity of Kecombrang Flower Extract Toward Pathogenic and Food Spoilage... by Mirnawati Sudarwamto3), Feri Kusnandar2), Betty Sri Laksmi Jenie2), Rifda Naufalin1), Herastuti Rukmini4)

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PENGARUH pH, NaCl DAN PEMANASAN TERHADAP STABILITAS ANTIBAKTERI BUNGA KECOMBRANG DAN APLIKASINYA PADA DAGING SAPI GILING [Effects of pH, Nacl and Teating on the Antibacterial Stab... by Rifda Naufalin1), Betty Sri Laksmi Jenie2), Feri Kusnandar3), Mirnawati Sudarwanto4), Herastuti Sri Rukmini5)

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