| Optimization of temperature and time of extraction of kecombrang stem and leaf (etlingera elatior) based on the quality of product bioactive components | Q4 Journal | 4 | 4 | IOP Conference Series: Earth and Environmental Science | 2019 | 0 |
| Characteristic of banana flour produced from the variety of "raja Lawe" and "raja Labu" | Q4 Journal | 2 | 3 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| Antioxidant activity and total phenol of extract of kecombrang flower, stem and leaves with different types of solutions | Q4 Journal | 3 | 5 | Molekul | 2021 | 0 |
| Extraction time optimization of antibacterial activities of kecombrang flower extract with microwave assisted extraction (MAE) method | Q4 Journal | 1 | 4 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| The role of pre-treatment in enhancing yield and antioxidant activity of lemongrass (Cymbopogun citratus) essential oil | Q4 Journal | 2 | 4 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| Comparative study between cow and goat milk yogurt based on composition and sensory evaluation | Q4 Journal | 2 | 4 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| Physicochemical and sensory properties of cookies produced from the flour of banana variety of "raja Lawe" and "raja Labu" | Q4 Journal | 1 | 3 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| Antioxidant potential ingredient of kecombrang plants (Etlingera elatior) | Q4 Journal | 1 | 3 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| Physicochemical Analysis of Gouramy Fish Sausage with Kecombrang Edible Coating Addition | Q4 Journal | 1 | 5 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| Antioxidant activities, physicochemical properties and sensory characteristics of kecombrang tea (Etlingera elatior) as functional drink | Q4 Journal | 1 | 3 | IOP Conference Series: Earth and Environmental Science | 2021 | 1 |
| Antioxidant activity of kecombrang preserving powder using foam mat drying method | Q4 Journal | 1 | 5 | IOP Conference Series: Earth and Environmental Science | 2021 | 1 |
| Breakfast development based on jack bean and analysis of physical, chemical and sensory product | Q4 Journal | 2 | 4 | IOP Conference Series: Earth and Environmental Science | 2019 | 2 |
| Application of Concentrates Flower Kecombrang on Edible Coating as Antioxidant to Suppress Damage on Gourami Sausage | Q4 Journal | 1 | 5 | IOP Conference Series: Earth and Environmental Science | 2019 | 2 |
| Influence of different extraction methods on physic-chemical characteristics and chemical composition of coconut oil (Cocos nucifera L) | Q4 Journal | 4 | 6 | IOP Conference Series: Earth and Environmental Science | 2019 | 3 |
| Quality of simplician bioactive components and liquid extract of kecombrang flower powder from temperature and time optimization results | Q4 Journal | 2 | 6 | IOP Conference Series: Earth and Environmental Science | 2019 | 3 |
| Antioxidant activity of microencapsulated lemongrass (Cymbopugon citratus) extract | Q4 Journal | 2 | 5 | IOP Conference Series: Earth and Environmental Science | 2019 | 3 |
| Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt | Q4 Journal | 2 | 4 | IOP Conference Series: Earth and Environmental Science | 2019 | 5 |
| Antimicrobial coating on quality attributes of sausage during refrigerated storage | Q4 Journal | 1 | 4 | E3S Web of Conferences | 2018 | 6 |
| Edible coating application of Kecombrang leaves to reduce gourami sausage damage | Q4 Journal | 2 | 3 | IOP Conference Series: Earth and Environmental Science | 2019 | 9 |
| Antimicrobial edible coating application of Kecombrang flower concentrate to reduce microbial growth on gourami fish sausage | Q4 Journal | 2 | 3 | IOP Conference Series: Earth and Environmental Science | 2019 | 11 |