| 41 | Edible coating application with addition of kecombrang flower concentrates to maintain quality fillets of gurami fish during storage | AIP Conference Proceedings 2094 (1), 020031, 2019 | Authors: R Naufalin, R Wicaksono, E Triyulianingrum | 2019 | 3 |
| 42 | Efektivitas Ekstrak Etanol Kecombrang (Etlingera Elatior) Terhadap Degradasi Biofilm Bakteri Periodontopatogen Aggregatibacter Actinomycetemcomitans | SNHRP, 189-195, 2022 | Authors: M Ichsyani, AHB Widodo, R Naufalin, AT Dewi, A Rimawati, DA Putri, ... | 2022 | 0 |
| 43 | Effect of Addition Kecombrang Powder on Chemical and Microbial Properties of Tempe Sausage During Storage | International Conference Food Innovation: AEC Challenges, to be held on …, 2016 | Authors: H Rifda Naufalin | 2016 | 0 |
| 44 | Effect of Concentration of Ca (Oh) 2, Type Ingredients Natural Preservatives on the Quality and Old Save Nira Kelapa | Pembangunan Pedesaan 1 (1), 2018 | Authors: R Naufalin, T Yanto | 2018 | 0 |
| 45 | Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt | IOP conference series: Earth and Environmental Science 406 (1), 012009, 2019 | Authors: IA Ibrahim, R Naufalin, H Dwiyanti | 2019 | 9 |
| 46 | Effect of Tempe Yeast Concentration and Fermentation Time on the Functional Charaktersitics of Fermented Peanut Flour | Indonesian Journal of Food Technology 1 (2), 15-30, 2022 | Authors: S Martina, E Erminawati, R Naufalin | 2022 | 0 |
| 47 | Effects of blanching process and stabilizer addition on physicochemical and organoleptic properties of carrot velva | AIP Conference Proceedings 2493 (1), 040012, 2022 | Authors: D Muzdalifah, R Naufalin, H Dwiyanti | 2022 | 0 |
| 48 | Effects of pH, Nacl and Heating on the Antibacterial Stability of Kecombrang | Jurnal Teknologi Industri Pangan 17 (3), -, 2006 | Authors: R Naufalin, BSL Jenie, F Kusnandar, M Sudarwanto, HS Rukmini | 2006 | 0 |
| 49 | Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang | Jurnal Teknologi dan Industri Pangan 17 (3), 196-196, 2006 | Authors: R Naufalin, BSL Jenie, F Kusnandar, M Sudarwanto, HS Rukmini | 2006 | 0 |
| 50 | Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang Vol 17, No 3, 2006 | Bogor Agricultural University (IPB), 0 | Authors: R Naufalin, BSL Jenie, F Kusnandar, M Sudarwanto, HS Rukmini | 0000 | 0 |
| 51 | Effects of pH, NaCl and Treating on the Antibacterial Stability of Kecombrang (Nicolaia speciosa Horan) Flower Extracts and Its Application in Minced Meat | Jurnal Teknologi dan Industri Pangan 17 (3), 197-203, 2006 | Authors: R Naufalin, BSL Jenie, F Kusnandar, M Sudarwanto, HS Rukmini | 2006 | 6 |
| 52 | ENCAPSULATION OF NATURAL ANTIMICROBIA EXTRACT FROM KECOMBRANG | | Authors: R Naufalin, HS Rukmini, R Wicaksono | 0000 | 0 |
| 53 | Encapsulation of Natural Antimicrobial Extraction From Kecombrang Flower (Nicolaia speciosa) Using Maltodextrin-Gelatin as Filler Ingredient | 2nd International Food Safety Conference (IFSAC2013). Malaysia, 2-3, 2013 | Authors: R Naufalin, SR Herastuti, R Wicaksono | 2013 | 7 |
| 54 | Ensiklopedia Produk Pangan Indonesia (Chapter) | | Authors: R Naufalin | 2017 | 0 |
| 55 | Erminawati. 2009 | Formulasi dan produksi pengawet alami dari kecombrang (Nicolaia speciosa Horan), 0 | Authors: R Naufalin, HS Rukmini, T Yanto | 0000 | 7 |
| 56 | Erminawati. 2010 | Potensi Bunga Kecombrang Sebagai Pengawet Alami Pada Tahu dan Ikan. Artikel … | Authors: R Naufalin, SR Herastuti | 2010 | 6 |
| 57 | Formulasi tiwul instan tinggi protein dari tepung ubi kayu yang disubstitusi tepung koro pedang dan susu skim | Jurnal Aplikasi Teknologi Pangan 7 (1), 2018 | Authors: FC Agustia, HS Rukmini, R Naufalin | 2018 | 9 |
| 58 | Formulasi tiwul instan tinggi protein melalui penambahan lembaga serealia dan konsentrat protein kedelai | Jurnal Teknologi Industri Pertanian 25 (3), 2015 | Authors: HS Rukmini, R Naufalin | 2015 | 15 |
| 59 | Formulation and Characterization of Functional Biscuit Consisting of Canna Edulis, Kerr Resistant Starch Type III, Granulated Palm Sugar, and Soy Protein Concentr... | Oral Paper in International Food Conference 2011 Proceeding, Widya Mandala … | Authors: SD Astuti, R Naufalin | 2011 | 1 |
| 60 | Formulation and Characterization of Functional Biscuit Consisting of Canna Edulis, Kerr Resistant Starch Type III, Granulated Palm Sugar, and Soy Protein Concentrate | Purwokerto: General Soedirman University, 2011 | Authors: SD Astuti, R Naufalin | 2011 | 2 |