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 | 11 | 2022 |
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 | 8 | 2021 |
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 | 5 | 2022 |
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 | | |