ASRUL BAHAR

Profiling fatty acid of edible swiftlet's nest for potential antihypertensive by in silico molecular docking

AIP Conference Proceedings 3319 (1), 050004, 2026

2026

Phytochemical Analysis of Herbal Teabags Based on Drying Temperature

Amerta Nutrition 9 (1), 119, 2025

2025

Development of Active-Smart Packaging: Effect of Chitosan Nanofiber, Zinc Oxide Nanoparticles, and Anthocyanin on Gelatine-Based Halochromic Film for Meat Preservation

Journal of Engineering and Technological Sciences 57 (3), 373-388, 2025

2025

PENGEMBANGAN MODUL E-LEARNING MATERI DAGING & HASIL OLAHANNYA BERBASIS WEB BAGI SISWA SMK NEGERI 8 SURABAYA

Jurnal Tata Boga 14 (1), 54-63, 2025

2025

Pengaruh Substitusi Tepung Kacang Hijau (Vigna radiata) Dan Penambahan Ekstrak Buah Bit (Beta vulgaris) Terhadap Sifat Organoleptik Sosis Ayam

Jurnal Tata Boga 13 (2), 59-69, 2024

2024

Effect of addition of Moringa leaves and breadcrumbs on hedonic characteristics of milkfish nuggets

AIP Conference Proceedings 3048 (1), 020010, 2024

2024

APPLICATION OF G/CHNF/ZnONPs NANOCOMPOSITE FILM IN CHEDDAR CHEESE TO EXTEND SHELF-LIFE

Rasayan Journal of Chemistry 17 (3), 1358, 2024

2024

The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese.

International Journal on Advanced Science, Engineering and Information …, 2023

2023

Development and Characterization of Edible Films Based on Gelatin/Chitosan Composites Incorporated with Zinc Oxide Nanoparticles for Food Protection

Molekul 18 (3), 339-350, 2023

2023

Komposisi Gizi Dan Peluang Bisnis Dari Pemanfaatan Tepung Lokal Pada Kue Muffin

Jurnal Tata Boga 11 (3), 69-81, 2022

2022

Pengaruh Penambahan Jumlah Telur dan Ekstrak Daun Kelor terhadap Hasil Uji Sensory Pudak Sebagai Jajanan Khas Gresik

Jurnal Tata Boga 11 (3), 046-057, 2022

2022

PENGEMBANGAN MEDIA PEMBELAJARAN INTERAKTIF BERBASIS POWER POINT PADA MATERI BUMBU DASAR DAN TURUNANYA MATA PELAJARAN BOGA DASAR

Jurnal Tata Boga 11 (2), 72-79, 2022

2022

PENGEMBANGAN E-MODUL BERBASIS GLIDEAPPS PADA MATERI PEMILIHAN DAN PEMOTONGAN DAGING BAGI SISWA KELAS X SMK

Jurnal Tata Boga 11 (2), 155-163, 2022

2022

PENGARUH PENAMBAHAN CAROTENE BUTTER DAN SUBTITUSI TAPE SINGKONG TERHADAP SIFAT ORGANOLEPTIK KUE ADEE

Jurnal Tata Boga 11 (3), 001-009, 2022

2022

PENGEMBANGAN BUKU AJAR PADA MATERI CHOCOLATE CONFECTIONERY DENGAN MENGGUNAKAN PENDEKATAN HEUTAGOGY

Jurnal Tata Boga 11 (1), 106-117, 2022

2022

Functional Properties of Protein Hydrolysate of Sea Fish and Low Economic Value Hydrolysis Results Using Biduri Protease

6th International Conference of Food, Agriculture, and Natural Resource (IC …, 2022

2022

Pengaruh subtitusi tepung kacang hijau (Vigna radiata) dan penambahan ekstrak buah bit (Beta vulgaris) terhadap sifat organoleptik sosis ayam

Jurnal Tata Boga 11, 59-69, 2022

2022

Pengembangan media pembelajaran interaktif berbasis web pada kompetensi dasar personal hygiene di SMK Negeri 2 Ponorogo

Jurnal Tata Boga 11 (2), 89-98, 2022

2022

Education on Sanitation and Hygiene Knowledge on Food Vendors in Semolowaru Culinary Tourism Center (CTC) Surabaya

Jurnal Pemberdayaan Masyarakat Madani (JPMM) 6 (2), 351-367, 2022

2022

Impact of Storage Temperatures on the Quality of Oven-Dried Black Jelly Mushroom, Auricularia nigricans (Agaricomycetes)

International Journal of Medicinal Mushrooms

2022

Choux pastry made from fresh eggs: a comparative study between chicken and duck eggs

Food Research 6 (2), 271-276, 2022

2022

Development of herbal-based food processes as immunostimulant and anti-microbial products to prevent the spread of COVID-19 infection.

Rasayan Journal of Chemistry 15 (3), 1642, 2022

2022

Studi Literatur Efektifitas Media Interaktif Motion Graphic dalam Pembelajaran

Jurnal Tata Boga 10 (2), 389-397, 2021

2021

Analisa Kadar Air, Kadar Asam dan Masa Simpan Produk Keripik Tahu Walik

Prosiding seminar nasional Kimia, 145-151, 2021

2021

Tingkat Kesukaan dan Nilai Gizi Egg Roll dengan Penambahan Tepung Tempe dan Tepung Daun Kelor

Jurnal Gizi dan Kesehatan Nusantara 1 (1), 65-71, 2021

2021

Effect of Milk on Physico-Chemical and Functional of Herbal Jelly Drink

International Joint Conference on Science and Engineering 2021 (IJCSE 2021 …, 2021

2021

Tingkat kesukaan dan nilai gizi cookies dengan penambahan tepung daun katuk dan tepung daun kelor untuk ibu menyusui

Jurnal Agroteknologi 15 (02), 2021

2021

Faktor penentu pemilihan produk pangan beku (Frozen Food) pada generasi Y dan Z di masa pandemi covid-19

Jurnal Tata Boga 10 (2), 213-222, 2021

2021

Pengaruh Penambahan Jahe Terhadap Kadar Flavonoid, Fenolik dan Antioksidan Pada Produk Pangan Kue Nastar

Prosiding Seminar Nasional Kimia (SNK), 152-159, 2021

2021

THE EFFECTS OF CASSAVA LEAVES AND GELATINE PROPORTION ON THE ORGANOLEPTIC PROPERTIES OF CATFISH ROLLS

CONFERENCE ON HOSPITALITY AND TOURISM 2021, 33, 2021

2021

Melatih Kecerdasan Kognitif dan Afektif dengan Media Pembelajaran Daring berbasis Edmodo

Jurnal Tata Boga 10 (3), 459-466, 2021

2021

The Effect of Tempe Substitution and Addition of Carrot Puree on The Acceptability and Nutritional Value of Sausages for Snacks for School Children

IOP Conference Series: Earth and Environmental Science 709 (1), 012043, 2021

2021

Ginger and temulawak based herbal tea as potential functional drink products in the era of COVID-19.

Rasayan Journal of chemistry 14 (3), 1920, 2021

2021

Comparison of the physico-chemical properties of type-B halal gelatin from bovine and goat skin material

IOP Conference Series: Earth and Environmental Science 709 (1), 012033, 2021

2021

PENGARUH SUBSTITUSI TEPUNG MOCAF DAN PENAMBAHAN PUREE WORTEL TERHADAP SIFAT ORGANOLEPTIK STICK WORTEL

Jurnal Tata Boga 9 (1), 2020

2020

PENGARUH SUBSTITUSI TEPUNG KACANG HIJAU DAN PENAMBAHAN PUREE WORTEL TERHADAP SIFAT SENSORY RICH BISCUIT

Jurnal Tata Boga 9 (1), 2020

2020

PENGARUH JENIS CAIRAN DAN JUMLAH PUREE WORTEL (DAUCUS CAROTA) TERHADAP SIFAT ORGANOLEPTIK KUE KEMBANG GOYANG ElokWahyuDiningTyas

2020

Pengaruh subtitusi tepung mocaf dan penambahan puree wortel terhadap sifat organoleptic stick wortel

E-journal Tata Boga 9 (1), 665-674, 0

2020

Suhartiningsih, & Soeyono, RD (2021). Faktor Penentu Pemilihan Produk Pangan Beku (Frozen Food) Pada Generasi Y Dan Z Di Masa Pandemi Covid-19

Jurnal Tata Boga 10 (1), 213-222, 0

2020

Pengaruh Pembelajaran Dengan Google Classroom Diintegrasikan Video Interaktif Terhadap Keterampilan Berfikir Kritis Dan Bertanggung Jawab

Jurnal Tata Boga 9 (1), 142-153, 2020

2020

Gelatin Halal dan Metode Pembuatannya

ID Patent P00,201,805,324, 2020

2020

Pengaruh Penambahan Susu Skim Dan Yoghurt Plain Terhadap Sifat Organoleptik Yoghurt Sari Jagung

Jurnal Tata Boga 9 (2), 829-837, 2020

2020

Evaluation of Learning on Curriculum Development in the Vocational Study Program

International Joint Conference on Arts and Humanities (IJCAH 2020), 281-285, 2020

2020

Diverse Forms of V-Learning Students’ Acceptability During the Pandemic Covid-19

International joint conference on science and engineering (IJCSE 2020), 80-85, 2020

2020

Differences in Achievement of Learning by Varying Academic Provenance

International Joint Conference on Arts and Humanities (IJCAH 2020), 1209-1214, 2020

2020

Preparation and characterization of goatskin gelatin as halal alternative to bovine gelatin

Rasayan Journal of chemistry, 2020

2020

Pengaruh kombinasi kacang kedelai (glycine max) dan kacang tunggak (vigna unguiculata (l) walp.) Yang diperkaya biji nangka (artocarpus heterophyllus) terhadap daya terima dan …

Amerta Nutrition 3 (1), 71-77, 2019

2019

PENGARUH PROPORSI TEPUNG KETAN DAN TEPUNG TAPIOKA TERHADAP SIFAT ORGANOLEPTIK UNTHUK YUYU DENGAN PENAMBAHAN PUREE WORTEL (Daucus Carota L.)

Jurnal Tata Boga 8 (3), 2019

2019

Effect of Shelf Life on the Quality of Fried Sambal (Condiments of Instant Uduk Rice)

IOP Conference Series: Earth and Environmental Science 347 (1), 012020, 2019

2019

Impact of Curing and Extraction Time on Yield and Quality of Base Gelatin from Goat Skin

6th International Conference on Sustainable Agriculture, Food and Energy 347 …, 2019

2019

The Effect of Curing and Extraction Time against Yield and Quality of Type B Gelatin from Goat Bone

National Seminar on Chemistry 2019 (SNK-19), 86-90, 2019

2019

Standardization of Herbal Tea Quality Production Baureno Bojonegoro Society

National Seminar on Chemistry 2019 1 (Atlantis Highlights in Chemistry), 55-59, 2019

2019

PENGARUH PROPORSI SARI BELIMBING: SARI TOMAT DAN SUHU PENGERINGAN TERHADAP SIFAT ORGANOLEPTIK JELI LEMBARAN

Jurnal Tata Boga 7 (2), 2018

2018

Pengaruh proporsi kentang, puree ubi jalar putih (Ipomoea batatas) dan puree wortel (Daucus carota L) terhadap sifat organolpetik donat

Boga 7 (1), 116-125, 2018

2018

Extraction and characterization of the base halal gelatin based on bovine bone

Seminar Nasional Kimia-National Seminar on Chemistry (SNK 2018), 46-49, 2018

2018

Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) dan Penambahan Puree Wortel (Daucus Carota L.) terhadap Hasil Jadi Pizza

Jurnal Tata Boga 6 (1), 2017

2017

Process Optimization of Tempeh Protein Isolate from Soybean (Glycine Max Mer) and Cowpea (Vigna Unguiculata, Rosc.)

2017

The Effects of Packaging Variations Toward the Level of Bacteria’s Contamination in Instant Uduk Rice

1st International Conference on Social, Applied Science and Technology in …, 2017

2017

Proses Pembuatan Bakpao dengan Bahan Tambahan Puree Wortel

ID Patent IDP000,045,589, 2017

2017

Proses Pembuatan Blondies dengan Bahan Tambahan Puree Wortel

ID Patent IDP000,045,588, 2017

2017

Pengaruh Substitusi Mocaf (Modified Cassava Flour) dan Jumlah Puree Wortel (Daucus carrota L) Terhadap Mutu Organoleptik Kue Lapis

Jurnal Tata Boga 6 (1), 2017

2017

PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) dan PENAMBAHAN PUREE WORTEL (Daucus carrota L) TERHADAP SIFAT ORGANOLEPTIK JENANG

E-journal Boga Universitas Negeri Surabaya 5 (1), 97-104, 2017

2017

Analisis Gizi Seimbang Pada Masyarakat Pesisir Pantai Selat Madura Desa Kalanganyar Kecamatan Sedati Kabupaten Sidoarjo

Jurnal Tata Boga 6 (3), 2017

2017

Optimization of curing and extraction time on production of base gelatin from bovine skin material

1st International Conference on Social, Applied Science and Technology in …, 2017

2017

Effects Of Packaging Variations Toward The Level Of Bacteria's Contamination In Instant Uduk Rice

1st International Conference on Social, Applied Science and Technology in …, 2017

2017

Komposisi Roti Tawar dengan Penambahan Puree Wortel

ID Patent IDP000,053,102, 2017

2017

Proses Pembuatan Minuman Jeli Beras Kencur untuk Meningkatkan Nilai Jual Minuman Jamu Tradisional

ID Patent IDP000,054,347, 2017

2017

SKKD NO. 429/UN25. 5.1/TU. 3/2016." PROCCES OPTIMIZATION OF TEMPEH PROTEIN ISOLATE FROM SOYBEAN (GLYCINE MAX MERR) AND COWPEA (VIGNA UNGUICULATA) MIXTURE."

2016

SKKD NO. 429/UN25. 5.1/TU. 3/2016.

2016

Pengaruh subtitusi tepung moncaf (modified cassava flour) dan penambahan puree wortel (Daucus carota L.) terhadap hasil jadi pizza

Jurnal Tata Boga 5 (1), 1-7, 2016

2016

Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) dan Penambahan Puree Wortel (Daucus Carota L) Terhadap Sifat Organoleptik Choux Paste

Jurnal Tata Boga 5 (1), 2016

2016

IPTEKS BAGI MASYARAKAT KELOMPOK USAHA TANI AGRO JAMUR MAISYATANA MADIUN

Jurnal ABDI: Media Pengabdian Kepada Masyarakat 1 (2), 125-129, 2016

2016

PENGARUH JENIS CAIRAN DAN JUMLAH PUREE WORTEL (DAUCUS CAROTA) TERHADAP SIFAT ORGANOLEPTIK KUE KEMBANG GOYANG

Jurnal Tata Boga 4 (1), 2015

2015

Process optimization of tempeh protein isolate from soybean (Glycine max Merr) and cowpea (Vigna unguiculata) mixture

International Journal on Advanced Science, Engineering and Information …, 2015

2015

Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) Dan Penambahan Puree Wortel (Daucus Carrota L) Terhadap Mutu Organoleptik Pancake

Jurnal Tata Boga 3 (1), 2014

2014

Pengaruh Substitusi Tepung Mocav (Modified Cassava Flour) dan Penambahan Puree Wortel (Daucus Carota L) Terhadap Sifat Organoleptik Stick

E-Journal Boga 3 (02), 26-35, 2014

2014

PENGARUH SUBSTITUSI MOCAF (MODIFIED CASSAVA FLOUR) DAN PENAMBAHAN PUREE WORTEL (DAUCUS CAROTA L) TERHADAP SIFAT ORGANOLEPTIK MARTABAK MANIS

Jurnal Tata Boga 3 (3), 2014

2014

Pengaruh Subtitusi Mocaf (Modified Cassava Flour) dan Penambahan Wortel (Daucus Carrota) Terhadap Hasil Jadi Kue Pukis

Jurnal Tata Boga 3 (1), 2014

2014

Pengaruh substitusi mocaf (modified cassava flour) dan penambahan puree wortel (Daucus carrota L) terhadap mutu organoleptik pancake

J Tata Boga 3 (1), 250-261

2014

Pengaruh Substitusi Mocaf (Modified Cassava Flour) dan Penambahan Wortel (Daucus Carrota) Terhadap Hasil Jadi Kue Pukis

Jurnal Boga 3 (1), 283-296, 2014

2014

Pengaruh Substitusi Mocaf (Modified Cassava Flour) dan Penambahan Puree Wortel (Daucus corota L) terhadap Sifat Organoleptik Martabak Manis

Jurnal online Tata Boga 3 (03), 212-221, 2014

2014

Pengaruh subtitusi tepung mocaf ( modified cassava flou r) dan penambahan pureewortel ( daucus carota l) terhadap sifat organoleptik stick

Jurnal Tata Boga 3 (2), 2014

2014

Pengaruh penambahan puree wortel (Daucus carota L.) dan waktu fermentasi terhadap hasil jadi bika ambon

Jurnal Tata Boga 3 (1), 2014

2014

PENERAPAN MMI UNTUK MENINGKATKAN HASIL BELAJAR SISWA PADA KD MEMBUAT KUE INDONESIA DARI SEREALIA DAN TEPUNG

Jurnal Tata Boga 1 (1), 2013

2013

PENGARUH SUBTITUSI TEPUNG MOCAF (Modified Cassava Flour) DAN PENAMBAHAN PUREE WORTEL (Daucus carota L) TERHADAP SIFAT ORGANOLEPTIK MIE TELUR

Jurnal Tata Boga 1 (2), 2013

2013

Pembuatan Jam Wortel (Daucus carrota) Dengan Perbandingan Jumlah Gula Dan Pektin

Jurnal Tata Boga 2 (2), 2013

2013

Pengaruh Subtitusi Tepung MOCAF (modified cassava flour) dan Penambahan Puree Wortel (Daucus carota) terhadap sifat organoleptik mie telur

E-Journal Boga 2 (3), 25-33, 2013

2013

Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour dan Penambahan Puree Wortel (Daucus carota L) terhadap Mutu Organoleptik Roti Tawar

E-Journal Boga 2 (3), 114-121, 2013

2013

PENGARUH MEDIA PEMENDAMAN TERHADAP SIFAT ORGANOLEPTIK KLUWAK

Prosiding Pendidikan Teknik Boga Busana 8 (1), 2013

2013

PENGARUH SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN PENAMBAHAN PUREE WORTEL (Daucus carota L) TERHADAP MUTU ORGANOLEPTIK ROTI TAWAR

Jurnal Tata Boga 2 (3), 2013

2013

PENGEMBANGAN KELOMPOK USAHA BERSAMA NATA DE SOYA MELALUI PEMANFAATAN LIMBAH CAIR INDUSTRI TAHU DI KELURAHAN JAMBANGAN

Aksi 11 (1), 2010

2010

TERCIPTANYA WIRAUSAHA BARU NATA DE SOYA MELALUI PEMANFAATAN LIMBAH CAIR INDUSTRI TAHU DI KELURAHAN JAMBANGAN KOTAMADYA SURABAYA

Jurnal Mahasiswa Teknologi Pendidikan 10 (2), 2009

2009

Makanan dan Gizi

Surabaya: Unesa University Press, 2001

2001

Pengaruh Subtitusi Tepung Mocaf (Modified Cassava Flour) Dan Penambahan Puree Wortel (Daucus carota L) Terhadap Sifat Organoleptik Kue Serabi Solo

Surabaya: Universitas Negeri Surabaya. Jurnal, 0

e-journal Boga, Volume 4, No 2, Edisi Yudisium Periode Juni 2015, hal 18–26

Pengaruh “Pengetahuan dan Sikap Terhadap Perilaku Pemilihan Bahan Makanan Yang Sehat” dan Aman Pada Ibu Rumah Tangga Desa Panjunan Sidoarjo Masa Pandemi Covid-19