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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. 111200/UN25.5.1/TU.3/2020 " Effectiveness of Low Thermal Destruction on Drinking Water Contain Enteropathogenic Bacteria Isolated from Wellspring at Mojo Village Lumajang Regency-Indonesia " (1)
SKKD No. 1262/UN25.5.1/TU.3/2020 "QuaIiW Characteristics of Natural Edamame Jam Without Preservative Ingredient as Supplementary of Emergency Food" (1)
SKKD No. 1263/UN25.5.1/TU.3/2020 " Karakteristik Sensori Kopi Celup dan Kopi Instan Varietas Robusta dan Arabika (Sensory Characteristics of Coffee Bag and Instant Coffee of Robusta and Arabika Varieties)" (1)
SKKD No. 1264/UN25.5.1/TU.3/2020 "Kelayakan Distribusi dan Ketersediaan Air Bersih di Desa Mojo Kecamatan Padang Kabupaten Lumajang (The Feasibility of Distribution and Availability of Clean Water in Mojo Village Padang Subdistrict of Lumajang Regency)" (1)
SKKD No. 1265/UN25.5.1/TU.3/2020 " Formulasi Food Bar Berbasis Tepung UbiJalar Ungu dan Pisang Agung (Musa paradisiaca Formatypica) Masak (Formulation of Food Bar Made from Purple Sweet Potato Flour and Bipe Agung Plantain Cultivar (Musa paradisiaca Formatypica)) " (1)
SKKD No. 1266/UN25.5.1/TU.3/2020 "Karakteristik Fisik dan Kimia TepungJamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pleurotus ostreatus) Tervariasi Perlakuan Blansing (Physicochemycal Characteristics of Paddy Straw Mushroom (Volvariella volvacea) and Oyster Mushroom (Pleurotus ostreatus) Flour Prepared by Different Blanching Treatment)" (1)
SKKD No. 1267/UN25.5.1/TU.3/2020 "Karakteristik Flake Ubi Jalar Orange dan Ungu dengan Penambahan Minyak Nabati (Minyak Sawit, Minyak Kelapa, dan Margarin) (Characteristic of Orange and Purple Sweet Potatoes Flake Added by Vegetable Oils (Palm Oil, Coconut Oil and Margarine)" (1)
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