关注
I Gusti Agung Yogi Rabani RS
I Gusti Agung Yogi Rabani RS
Institut Teknologi dan Kesehatan Bali
在 itekes-bali.ac.id 的电子邮件经过验证
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引用次数
引用次数
年份
Analisis kadar kafein dan antioksidan kopi Robusta (Coffea canephora) Terfermentasi Saccharomyces cerevisiae
IGAYR RS, PPE Fitriani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) 11 (2), 373-381, 2022
112022
Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time
PR Sintyadewi, IGAYR RS, NT Wulansari
International Journal of Chemical and Material Sciences 4 (1), 27-32, 2021
82021
ANALISIS TOTAL FENOL, TOTAL FLAVONOID, DAN TOTAL TANIN PADA PRODUK MINUMAN PROBIOTIK SARI BUAH SALAK (Salacca Zalaca Var. Ambonensis): Analysis of Phenol Total, Flavonoid Total …
W Yoga, IGAYR RS
Pro Food 8 (1), 69-76, 2022
52022
Postharvest Handling of Coffee through Coating Application with Zero-waste Concept to Support Green Economy in Wanagiri Village, Sukasada District, Bali
L Suriati, IN Kaca, AANM Wirajaya, IGAY Rabani RS, NMA Padmarini, ...
Asian Journal of Applied Research for Community Development and Empowerment …, 2024
2024
PANGAN FUNGSIONAL BAGI KESEHATAN REGULASI, KOMPONEN, DAN APLIKASI
IGAYR RS, IGBT Ananta, NWS Antari, AAB Ginitri, WK Yoga, ...
CV WIDINA MEDIA UTAMA, 2024
2024
Pelatihan Pembuatan Sari Buah Salak di Desa Rendang Kecamatan Rendang Kabupaten Karangasem
AANDA Wijaya, IGAYR RS
Jurnal Abdimas ITEKES Bali 3 (1), 1-6, 2023
2023
PELATIHAN PENGOLAHAN LABU KUNING MENJADI PRODUK TEPUNG KAYA BETA KAROTEN
PR Sintyadewi, IAPA Widnyani, IGAYR RS
WIDYA LAKSANA 12 (2), 272-278, 2023
2023
Analisis Serat Kasar Produk Snack Bar Berbasis Tepung Kacang Gude (Cajanus Cajan), Dengan Kacang Kratok (Phaseolus Lunatus) Dan Kacang Merah (Phaseolus Vulgaris)
IAPA Widnyani, IGAYR RS, PR Sintyadewi
Formulation of Gude Bean Flour (Cajanus Cajan), with Kratok Bean (Phaseolus Lunatus) and Red Bean (Phaseolus Vulgaris) in Making of Functional Snack Bar
IAPA Widnyani, IGAYR RS
International Journal of Chemical and Material Sciences 4 (1), 20-26, 0
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