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SKKD No. 0501/UN25.5.1/TU.3/2020 " Degradasi Komponen Selulosa, Hemiselulosa, dan Pati Tepung Kulit Ubi Kayu Menjadi Gula Reduksi Oleh Aspergillus niger, Trichoderma viride, dan Acremonium sp. IMI 383068 " (1)
SKKD No. 0502/UN25.5.1/TU.3/2022 " Produksi Bioetanol secara SHF dan SSF Menggunakan Aspergillus niger, Trichoderma viride dan New Aule Instant Dry Yeast pada Media Kulit Ubi Kayu (1)
SKKD No. 0503/UN25.5.1/TU.3/2020 "Influence of Lactobacillus plantarum Fermentation on Functional Properties of Flour fromJackfruit (Artocarpus heterophyllus Lamk.) Seeds " (1)
SKKD No. 0504/UN25.5.1/TU.3/2020 " Phenotypic Identification of Indigenous Fungi and Lactic Acid Bacteria Isolated from 'Gatot' an Indonesian Fermented Food " (1)
SKKD No. 0505/UN25.5.1/TU.3/2022 " Phenotypic and Genotypic Characteristics of Exopolysaccharide-producing Fungi as a Source of Food Additives (1)
SKKD No. 0506/UN25.5.1/TU.3/2020 " In Vitro Modulation of Fecal Microflora Growth Using Fermented "Pisang Mas" Banana and Red GuavaJuices " (1)
SKKD No. 0507/UN25.5.1/TU.3/2022 " Physical and Chemical Characteristics of Fermented 'Dayak'Wild Yam (Dioscorea hispida Dennst), Purple Yam (Dioscorea alata var. purpurea) and Air Potato (Dioscorea bulbifera L.) Flour as Food Ingredient (1)
SKKD No. 0702/UN25.5.1/TU.3/2023 "Produksi Pakan Ternak Dari Limbah TongkolJagung Guna Pemberdayaan Masyarakat Di Desa Curahnongko- Jember Jawa Timur" (1)
SKKD No. 0821/UN25.5.1/TU.3/2020 "Sifat Fisik, Kimia, dan Organoleptik Dodol Hasil Variasi Rasio Tomat dan Tepung Rumput Laut" (1)
SKKD No. 0822/UN25.5.1/TU.3/2020 " Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee " (1)

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