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SKKD No. 0040/UN25.5.1/TU.3/2022 " Karakteristik Fisik, Kimia dan Organoleptik Cone Es Krim Dengan Variasi Penambahan Sera Mocaf (Modified Cassava Flour) dan Karagenan (Physicochemical and Organoleptic Characteristics of Ice Cream Cone Made with Variation of Sera Mocaf (Modifled Cassava Flour) and Carrageenan Concentration) (1)
SKKD No. 0052/UN25.5.1/TU.3/2023 " In Silico and Docking Studies on the Binding Activities of Keapl of Antioxidant Compounds in Non-Oilseed Legumes" (1)
SKKD No. 0054/UN25.5.1/TU.3/2023 "Bimbingan Teknis Budidaya Tanaman Mengkudu (Morinda citrifolia L.) di Desa Bagorejo Kecamatan Gumukmas Kabupaten Jember" (1)
SKKD No. 0056/UN25.5.1/TU.3/2023 "Pengaruh Formulasi Tepung Kimpul Pragelatinisasi dan Isolat Protein Kedelai terhadap Karakteristik Sifat Fisikokimia dan Sifat Organoleptik Makaroni Goreng" (1)
SKKD No. 0198/UN25.5.1/TU.3/2023 " Pemberdayaan Kelompok Petani Buah Naga melalui Aneka Produk Olahan " (1)
SKKD No. 0199/UN25.5.1/TU.3/2023 " Pasting Properties of MOCAF (Modified Cassava Flour) Using Rapid Visco Analyzer with Variations of pH Solution " (1)
SKKD No. 0200/UN25.5.1/TU.3/2023 " Pemberdayaan Santri Pesantren Raden Rahmat Sunan Ampel Jember di Masa Pandemi Covid-19 melalui Produksi Rengginang Singkong " (1)
SKKD No. 0200/UN25.5.1/TU.3/2023 " Pemberdayaan Santri Pesantren Raden Rahmat Sunan AmpelJember di Masa Pandemi Covid-19 melalui Produksi Rengginang Singkong " (1)
SKKD No. 0201/UN25.5.1/TU.3/2023 " Combination of grapefruit and rosemary extracts has skin protective effect through MMPs, MAPKs, and the NF-kB signaling pathway in vitro and in vivo UVB-exposed mod.e " (1)
SKKD No. 0460/UN25.5.1/TU.3/2022 " Pengaruh Perlakuan pH dan Suhu Terhadap Sifat Fisikokimia MOCAF (Modified Cassava Flour) (Effect of pH and Temperature Treatment on Physicochemical Proper[ies of MOCAF (Modified Cassava Flour)) (1)

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