| 1 | MIKROBIOLOGI PANGAN | | Authors: SRI WIDYASTUTI, NAZARUDDIN, BR HANDAYANI, W WERDININGSIH, ... | 2019 | 0 |
| 2 | Seasoning Sauce Fermentation Using Tuna Processing Waste | | Authors: C Aungkatawiwat, N Detkamhaeng, HM Nagi, WSM Amin, SA Zaki, ... | 0000 | 0 |
| 3 | IMPACT OF DEHYDRATION ON PHYSIC-CHEMICALPROPERTIES OF YOGHURT AND LACTIC ACID BACTERIA ACTIVITY | PROSIDING SEMNAS PERTANIAN 2019, 2019 | Authors: AI Ibrahim, N Rifda, Y Tri, D Hidayah | 2019 | 0 |
| 4 | PEMBERDAYAAN KELOMPOK MUSTIKA LANGGENG JAYA MELALUI PENERAPAN CARA PRODUKSI PANGAN YANG BAIK | Dinamika Journal: Pengabdian Masyarakat 1 (1), 2019 | Authors: R Wicaksono, R Naufalin, DN Wibowo | 2019 | 0 |
| 5 | 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 |
| 6 | SKRINING FITOKIMIA EKSTRAK DAUN SEREH WANGI (Cymbopogon nardus L) DENGAN VARIASI JENIS PELARUT | | Authors: A Mela | 2022 | 0 |
| 7 | Pendugaan Umur Simpan Tiwul Instan yang Dikemas dalam Aluminium Foil dan Polietilen dengan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis | Jurnal Aplikasi Teknologi Pangan 10 (1), 27-32, 2021 | Authors: FC Agustia, HS Rukmini, R Naufalin, AM Ritonga | 2021 | 0 |
| 8 | PENDAMPINGAN PROMOSI ONLINE PADA KELOMPOK PENGRAJIN BAMBU “KRIYA MANDIRI” UNTUK MENGATASI DAMPAK PANDEMI COVID-19 | Prosiding 10 (1), 2020 | Authors: A Krisnaresanti, L Lina, R Naufalin, A Dinanti | 2020 | 0 |
| 9 | 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 |
| 10 | POTENSI BERAS PROTEIN TINGGI “PROTANI” SEBAGAI BUBUR BAYI INSTAN PENCEGAH STUNTING PADA BALITA | Prosiding 11 (1), 2022 | Authors: N Rifda, T Erna, DN Agus, W Latifasari, R Haryanto | 2022 | 0 |
| 11 | 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 |
| 12 | Analysis and identification of microbial activity of bioactive component fraction in red and green betels | AIP Conference Proceedings 2553 (1), 020015, 2022 | Authors: R Naufalin, Erminawati, A Hasyim | 2022 | 0 |
| 13 | Antioxidant potential ingredient of kecombrang plants (Etlingera elatior) | IOP Conference Series: Earth and Environmental Science 653 (1), 012130, 2021 | Authors: R Naufalin, E Sutrisna, R Wicaksono | 2021 | 0 |
| 14 | The role of pre-treatment in enhancing yield and antioxidant activity of lemongrass (Cymbopogun citratus) essential oil | IOP Conference Series: Earth and Environmental Science 653 (1), 012131, 2021 | Authors: R Naufalin, W Sidik, FA Rahman | 2021 | 0 |
| 15 | I. PENDAHULUAN | | Authors: P Ramlan, R Nikmat | 0000 | 0 |
| 16 | UPAYA PENCEGAHAN PENYEBARAN COVID-19 MELALUI PERILAKU HIDUP BERSIH DAN SEHAT DI LINGKUNGAN DESA SEKITAR KAMPUS UNSOED | Prosiding 10 (1), 2021 | Authors: R Wicaksono, G Wijonarko, R Naufalin, P Prihananto, DN Wibowo, P Arsil, ... | 2021 | 0 |
| 17 | Physicochemical and sensory properties of cookies produced from the flour of banana variety of “Raja Lawe” and “Raja Labu” | IOP Conference Series: Earth and Environmental Science 653 (1), 012126, 2021 | Authors: R Naufalin, C Wibowo, N Arofah | 2021 | 0 |
| 18 | Analisis Minat Pelaku Usaha General Trade Terhadap Penggunaan Aplikasi Belanja Online B2B (Studi Dengan Pendekatan Unified Theory of Acceptance and Use of Technology) | Performance: Jurnal Personalia, Financial, Operasional, Marketing dan Sistem …, 2022 | Authors: W Novandari, DS Gunawan, IR Bawono, R Naufalin, S Maryani, J Jajang | 2022 | 0 |
| 19 | ANALISIS PENGARUH DESTINATION IMAGE TERHADAP REVISIT INTENTION DENGAN SELF-CONGRUITY DAN PLACE ATTACHMENT SEBAGAI VARIABEL INTERVENING (Studi pada Wisatawan Objek Wisata Dusun … | UNDIP: Fakultas Ekonomika dan Bisnis, 2022 | Authors: R NAUFALIN, AT FERDINAND | 2022 | 0 |
| 20 | TEKNOLOGI OLAHAN MELINJO MENJADI PRODUK MAKANAN AWET YANG ENAK DAN BERNILAI EKONOMIS TINGGI | Dinamika Journal: Pengabdian Masyarakat 1 (2), 2019 | Authors: FC Agustia, HS Rukmini, R Wicaksono, R Naufalin | 2019 | 0 |