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, 1-15, 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

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

Applied Food Biotechnology

2024

SAJIAN HIDANGAN GASTRONOMI UPACARA ADAT DALAM SIKLUS KEHIDUPAN MANUSIA JAWA TIMUR

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

2024

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

Universitas Gadjah Mada

2023