Meningkatkan Prestasi Belajar IPA Melalui Model Pembelajaran Kooperatif Think-Pairs Share (TPS) by Rusman Rusman

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Development of Learning Media Based on Smart Apps Creator by Khasanah Khasanah, Rusman Rusman

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Analisis kebutuhan diklat jabatan wakil kepala sekolah kurikulum sekolah dasar by Nacep Hamrat, Rusman Rusman

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Implementation of Active Learning Methods in Islamic Elementary School/Implementasi Metode Active Learning di Madrasah Ibtidaiyah by Abd Hamid, Asrori Asrori, Rusman Rusman

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The Effect of Teacher's Motivation on Student Learning Activities in Islamic Education Lessons by Syarifatul Mutaqorribain, Asrori Asrori, Rusman Rusman

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The Influence of Nano-Encapsulation of Melastoma malabathricum L. Fruit Extract to Lipid Profile of Broiler Chicken by Muhammad Dani, Rusman Rusman, Zuprizal Zuprizal

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Meat Preservation with Addition of Kecombrang Leaves (Etlingera Elatior) in Refrigerator Temperature by Citra Kusuma, Rusman Rusman, Jamhari Jamhari

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Philosophy, Education, and Values Religious in Culture Pegon Jaranan Dance by Andry Ferdian, Rusman Rusman, Asrori Asrori

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Pengaruh Temperatur dan Lama Pemasakan terhadap Kualitas Fisik Daging Sapi by Jamhari (Jamhari), Rusman (Rusman), Yuny Erwanto

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PENGEMBANGAN SOAL-SOAL KIMIA BERMUATAN NILAI-NILAI UNTUK MEMPERKOKOH KARAKTER SISWA SMA by Sulastri Sulastri, Rusman Rusman, Asria Arifa

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EFEK LAMA STIMULASI DAN TEGANGAN LISTRIK TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, DAN SENSORI DAGING AYAM PETELUR AFKIR by Adnan Syam, Soeparno (Soeparno), Rusman (Rusman)

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Polymerization of meat and tempeh protein using transglutaminase and their potency as an antihipertency and antioxidant agent by Erwanto, Yuny, Jamhari, Jamhari, Rusman, Rusman

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The Meat Quality Comparison of Ongole Grade and Kebumen Ongole Grade Cattle by Choiria, Rahmatika, Maharani, Dyah, Rusman, Rusman

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Efek Pemberian Ekstrak Limbah Teh Hitam sebagai Sumber Antioksidan dal Level Energi-Protein Pakan yang Berbeda terhadap Stabilitas Oksidatif dan Kualitas Daging Ayam Broiler by Dilla Mareistia Fassah, Supadmo (Supadmo), Rusman (Rusman)

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Karakteristik Fisik, Kimia, Sensoris, dan Kandungan B-Karoten Bakso yang Terbuat dari Kombinasi Daging Sapi dan Daging Ayam Petelur Afkir dengan Penambahan Daun Katuk (Sauropus and... by Rio Olympias Sujarwanta, Rusman (Rusman), Setiyono (Setiyono)

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Evaluasi Karakteristik Fisik, Komposisi Kimia dan Kualitas Mikrobia Karkas Broiler Beku yang Beredar di Pasar Tradisional Kabupaten Halmahera Utara, Maluku Utara (Evaluation of Phy... by Dellen Naomi Matulessy, Edi Suryanto, Rusman (Rusman)

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SUPPLEMENTATION OF VITAMIN E AND C IN FEED ON MEAT QUALITY, THIOBARBITURIC ACID REACTIVE SUBSTANCE (TBARS) AND MYOGLOBIN LEVEL OF MUSCOVY DUCK MEAT by E. Tugiyanti, T. Yuwanta, Zuprizal Zuprizal, Rusman Rusman

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Karakteristik Kimia dan Mikrostruktur Otot Longissimus Dorsi dan Biceps Femoris dari Sapi Glonggong (Chemical Characteristics and Microstructure of Longissimus Dorsi and Biceps Fem... by Amrih Prasetyo, Soeparno (Soeparno), Edi Suryanto, Rusman (Rusman)

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Effect of Crude Palm Oil Protection on Fermentation Parameter and Rumen Microbial Activity of Male Local Lamb by NC Tiven, LM Yusiati, Rusman Rusman, U Santoso

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EFFECT OF BREED, AGE, AND SEX ON QUALITY OF BEEF IN SPECIAL REGION OF YOGYAKARTA by Setiyono Setiyono, Andri Haryono Awalokta Kusuma, Rusman Rusman

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