| PENURUNAN KADAR KAFEIN PADA BIJI KOPI ROBUSTA MENGGUNAKAN FERMENTASI DENGAN BAKTERI ASAM LAKTAT LEUCONOSTOC MESENTEROIDES (B-155) DAN LACTOBACILLUS PLANTARUM (B-76) MENTASI … R Adrianto, FD Agrippina, D Wiraputra, AZ Andaningrum Jurnal Dinamika Penelitian Industri 31 (2), 163-169, 2020 | 18 | 2020 |
| Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method R Adrianto, D Wiraputra, MD Jyoti, AZ Andaningrum Jurnal Agritechno, 105-111, 2020 | 8 | 2020 |
| Soft Cheese Yield, Flavor, Taste, Overall Texture Made of Cow’s Milk Added Rennet and Lactid Acid Bacteria Yoghurt Biokul R Adrianto, D Wiraputra, MD Jyoti, AZ Andaningrum Jurnal Agritechno, 120-126, 2020 | 6 | 2020 |
| Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology BN Rudy A. S., N. Masruchin., Hendra Wijaya., Mahani., Damar Wiraputra. CYTA – Journal Of Food 21 (1), 542–553, 2023 | 1 | 2023 |
| Pengaruh Lama Fermentasi Terhadap Nilai Angka Lempeng Total & Kapang Pada Kopi Robusta Lampung (Coffea canephora) FD Agrippina, MD Jyoti Majalah TEGI 12 (1), 15-20, 2020 | 1 | 2020 |
| The effect of lampung robusta coffee (Coffea canephora) fermented lactic acid bacteria on coffee cider and caffeine levels R Adrianto, D Wiraputra, A Sari Seminar Nasional 1 Baristand Industri Padang, 70-75, 2020 | | 2020 |
| The effect of fermentation time in the fermentation of lampung robusta coffee (Coffea anephora) with the wet method on the level of preference D Wiraputra, R Adrianto, MD Jyoti Seminar Nasional 1 Baristand Industri Padang, 13-22, 2020 | | 2020 |
| Review: Pengembangan Produk Berbasis Ubi kayu dalam Industri Pangan MDJ Damar Wiraputra, Karim Abdullah Majalah Teknologi Agro Industri (Tegi) 11 (2), 44-53, 2019 | | 2019 |
