RENDRA LEBDOYONO

PENERAPAN VIDEO PEMBELAJARAN BERBASIS STEM TERHADAP HASIL BELAJAR KOGNITIF SISWA SMK DI SMKN 1 DLANGGU

Pendas: Jurnal Ilmiah Pendidikan Dasar 11 (03), 225-238, 2026

2026

PENERAPAN BAHAN AJAR DIGITAL BERBASIS HEYZINE FLIPBOOK TERHADAP HASIL BELAJAR KOGNITIF PADA SISWA SMKN 4 BOJONEGORO

Pendas: Jurnal Ilmiah Pendidikan Dasar 11 (03), 212-220, 2026

2026

PENGARUH PENAMBAHAN BUBUK KAYU SECANG SEBAGAI BAHAN PEWARNA TERHADAP MUTU SENSORIS PADA KUE KATTETONG BERPOTENSI SNACK FUNGSIONAL

EDU RESEARCH 7 (2), 6610-6617, 2026

2026

Tea consumption and health outcomes: A bibliometric mapping of global research from 2017 to 2026

BIO Web of Conferences 243, 02002, 2026

2026

Effects of withering duration and drying conditions on the just-about-right sensory profile of Batu City rose tea (Rosa hybrida)

BIO Web of Conferences 243, 03005, 2026

2026

Sensory Characteristics and Consumer Preference Trends of Rose Tea: A Systematic Review

BIO Web of Conferences 225, 06004, 2026

2026

The Influence of Maternal Nutritional Perceptions and Household Income on Early Childhood Dietary Consumption Patterns

Jurnal Pendidikan Tata Boga dan Teknologi 7 (2), 293-304, 2026

2026

Nutritional comparison of palm sugar as rapid energy source and mineral profiles relevant to muscle function

IOP Conference Series: Earth and Environmental Science 1617 (1), 012010, 2026

2026

Innovation Of Bay Tat Cake In The Perception Of Generation Z In Napal Bengkulu Village

Jurnal Pendidikan Tata Boga dan Teknologi 6 (3), 557-564, 2025

2025

Respon Peserta Didik Terhadap Program Pengabdian Masyarakat Melalui Pelatihan Pengolahan Labu Kuning: Pengabdian

Jurnal Pengabdian Masyarakat dan Riset Pendidikan 4 (1), 7061-7067, 2025

2025

Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour: Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan ...

Journal of Tropical Food and Agroindustrial Technology 6 (02), 63-71, 2025

2025

Enhancing Practical Culinary Skills through Dessert Box Training with Indonesian Traditional Cakes at Sekolah Indonesia Kuala Lumpur (SIKL)

Jurnal Abdimas Bina Bangsa 6 (2), 2168-2174, 2025

2025

The Effect of Pre-Treatment, Temperature, and Drying Time on The Organoleptic Properties of Gembus Tempe Flour: Pengaruh Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap …

Journal of Tropical Food and Agroindustrial Technology 6 (02), 63-71

2025

SOSIALISASI PENINGKATAN GIZI BALITA MELALUI OLAHAN HASIL LAUT UNTUK PRODUK NUGGET DI DESA BENDOLO KECMATAN SAWAHAN KABUPATEN NGANJUK

DedikasiMU: Journal of Community Service 7 (2), 212-219, 2025

2025

Nutritional and Sensory Evaluation of Yogurt Drinks Based on Pure Milk and Low-Lactose Milk with Probiotic Fermentation: Evaluasi Nutrisi dan Sensoris Minuman Yogurt Berbasis …

Journal of Tropical Food and Agroindustrial Technology 6 (01), 2025

2025

Socialization of Food Safety And Halal Certification For Culinary Merchants At Griya Kuliner Bundaran Pacet

International Journal of Community Service Learning 9 (1), 99-108, 2025

2025

PENGARUH SUBTITUSI TEPUNG TAPIOKA TERHADAP TINGKAT KESUKAAN TERANG BULAN MINI

Jurnal Tata Boga 13 (2), 2024

2024

SAJIAN HIDANGAN GASTRONOMI UPACARA ADAT DALAM SIKLUS KEHIDUPAN MANUSIA JAWA TIMUR

Media Bina Ilmiah 19 (5), 4653-4666, 2024

2024

Development of Low-Lactose Probiotic Yogurt Drinks with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Physicochemical and Sensory Characteristics

Applied Food Biotechnology 11 (1), e6-e6, 2023

2023

Karakteristik Fisikokimia dan Sensoris Yogurt Drink Rendah Laktosa dengan Lactiplantibacillus plantarum subsp. plantarum Dad-13

Universitas Gadjah Mada

2023