RIFDA NAUFALIN

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SCORE Overall 3 Years 951
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Showing 101-120 of 151 items.
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#JudulJenis JurnalKategoriTahunJumlah Citasi
 
101Isolasi dan Identifikasi Bakteri Aerobik Patogen Pada Bumbu Masakan TradisionalInstitut Pertanian Bogor, 1999 Authors: RI Naufalin19990
102Fortifikasi Iodium Pada Gula KelapaIN Patent ID P0,032,539, 2012 Authors: HD Rifda Naufalin, Rumpoko Wicaksono20120
103Proses Minyak Atsiri Bunga Kecombrang Sebagai Pengawet AlamiIN Patent ID P00,035,681, 2014 Authors: BSLJ Rifda Naufalin, Herastuti Sri Rukmini20140
104Minyak Atsiri Bunga Kecombrang (Nicolaia speciosa Horan) sebagai Pengawet AlamiIN Patent ID P00,035,681, 2013 Authors: R Naufalin, BSL Jenie, HS Rukmini20130
105Utilization of pregerminated jackbean and soybean for increasing the protein content of instant tiwulINNOVATION OF FOOD TECHNOLOGY TO IMPROVE FOOD SECURITY AND HEALTH, 162, 2016 Authors: FC Agustia, HS Rukmini, R Naufalin20167
106Effect of Tempe Yeast Concentration and Fermentation Time on the Functional Charaktersitics of Fermented Peanut FlourIndonesian Journal of Food Technology 1 (2), 15-30, 2022 Authors: S Martina, E Erminawati, R Naufalin20220
107Penerapan pendekatan CTL (Contextual Teaching and Learning) dalam meningkatkan hasil belajar Biologi materi pokok virus peserta didik kelas X di MA NU Nurul Huda SemarangIAIN Walisongo, 2009 Authors: R Naufalin20090
108Penerapan pendekatan CTL (Contextual Teaching and Learning) dalam meningkatkan hasil belajar Biologi materi pokok virus peserta didik kelas X di MA NU Nurul...IAIN WalisongoAuthors: R Naufalin20091
109Erminawati. 2009Formulasi dan produksi pengawet alami dari kecombrang (Nicolaia speciosa Horan), 0 Authors: R Naufalin, HS Rukmini, T Yanto00007
110Kripik SukunEnsiklopedia Produk Pangan Indonesia 1, -, 2017 Authors: R Naufalin20170
111Antimicrobial coating on quality attributes of sausage during refrigerated storageE3S Web of Conferences 47, 01002, 2018 Authors: R Naufalin, R Wicaksono, P Arsil, MF Salman20189
112Kajian sifat antimikroba ekstrak bunga kecombrang (Nicolaia speciosa Horan) terhadap berbagai mikroba patogen dan perusak panganDisertasi. Sekolah Pasca Sarjana. Institut Pertanian Bogor, BogorAuthors: R Naufalin200542
113TEKNOLOGI OLAHAN MELINJO MENJADI PRODUK MAKANAN AWET YANG ENAK DAN BERNILAI EKONOMIS TINGGIDinamika Journal: Pengabdian Masyarakat 1 (2), 2019 Authors: FC Agustia, HS Rukmini, R Wicaksono, R Naufalin20190
114PEMBERDAYAAN KELOMPOK MUSTIKA LANGGENG JAYA MELALUI PENERAPAN CARA PRODUKSI PANGAN YANG BAIKDinamika Journal: Pengabdian Masyarakat 1 (1), 2019 Authors: R Wicaksono, R Naufalin, DN Wibowo20190
115Teknologi Aneka Olahan Terung UnguBPU Percetakan dan Penerbitan Unsoed Press 1, 1-44, 2018 Authors: HSR dan R Naufalin20180
116Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang Vol 17, No 3, 2006Bogor Agricultural University (IPB), 0 Authors: R Naufalin, BSL Jenie, F Kusnandar, M Sudarwanto, HS Rukmini00000
117Potensi Bunga Kecombrang Sebagai Pengawet Alami Pada Tahu dan IkanArtikel pada Seminar Nasional Keamanan Pangan Produk-produk Unggulan Daerah …, 2010 Authors: R Naufalin, SR Herastuti201013
118Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs ProductsAnimal Production 22 (3), 163-172, 2020 Authors: R Naufalin, E Wuryatmo, R Wicaksono, LS El Islami20201
119Microcapsule application of kecombrang flower extract: effects of concentration, types of fraction, pH of medium, and NaCl on microbiological properties of minced beefAnimal Production 15 (1), 2013 Authors: R Naufalin, SR Herastuti201316
120Microcapsule Application of Kecombrang Flower Extract: Effects of Concentration, Types of Fraction, pH of Medium, and NaCl on Microbiological Properties of Mince...Animal Production 15 (1)Authors: R Naufalin, SR Herastuti20133