| 141 | Erminawati. 2009 | Formulasi dan produksi pengawet alami dari kecombrang (Nicolaia speciosa Horan), 0 | Authors: R Naufalin, HS Rukmini, T Yanto | 0000 | 7 |
| 142 | PEMANFAATAN EKSTRAK REMPAH-REMPAH SEBAGAI BAHAN PENGAWET ALAMI PADA MIE (THE USAGE OF ZINGIBERACEAE EXTRACTS AS NATURAL PRESERVATIVE ON NOODLE) Oleh | | Authors: RNT Tanto, R Setyawati | 0000 | 0 |
| 143 | Sebagai Pengawet Alami Pada Tahu (Usage Of Kecombrang Flower for Tofu Nature Preservatif) Herastuti Sri Rukmini dan Rifda Naufalin 2 | | Authors: PB Kecombrang | 0000 | 0 |
| 144 | PEMBERDAYAAN KELOMPOK MUSTIKA LANGGENGJAYA PEMBERDAYAAN KELOMPOK MUSTIKA LANGGENGJAYA MELALUI PENERAPAN CARA PRODUKSI PANGAN YANG BAIK | | Authors: R Wicaksono, R Naufalin, DN Wibowo | 0000 | 0 |
| 145 | NANOENCAPSULANT FORMULATION BASED ON KECOMBRANG FRUIT (NICOLAIA SPECIOSA) AND ITS USAGE AS ANTIMICROBIAL | | Authors: R Naufalin, HS Rukmini, R Wicaksono | 0000 | 0 |
| 146 | I. PENDAHULUAN | | Authors: P Ramlan, R Nikmat | 0000 | 0 |
| 147 | Seasoning Sauce Fermentation Using Tuna Processing Waste | | Authors: C Aungkatawiwat, N Detkamhaeng, HM Nagi, WSM Amin, SA Zaki, ... | 0000 | 0 |
| 148 | The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch Formulasi dan Karakterisasi Sifat Fisikokimia dan Sensori Bakso Jamur Tiram Put | | Authors: SD Astuti, R Naufalin | 0000 | 0 |
| 149 | Conference Commitee Co-Chair | | Authors: R Naufalin | 0000 | 0 |
| 150 | The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch … | | Authors: SD Astuti, R Naufalin | 0000 | 1 |
| 151 | ENCAPSULATION OF NATURAL ANTIMICROBIA EXTRACT FROM KECOMBRANG | | Authors: R Naufalin, HS Rukmini, R Wicaksono | 0000 | 0 |