Items where Author is "Suprihartini, Cucuk"

Ulilalbab, Arya and Nurdyansyah, Fafa and Aulia, Latifa Putri and Fitriyah, Holif and Nasution, Ade Saputra and Wardana, Ata Aditya and Rosiana, Nita Maria and Nugroho, Kristiawan Prasetyo Agung and Ningtyas, Rina and Fajarwaty, Tri and Suprihartini, Cucuk and Sihombing, Monang and Maa’idah, Ulfa Nur and Yuliawati, Yuliawati and Yudhayanti, Devita and Umiyati, Rini and Olivia, Zora (2023) Keamanan Pangan. Sada Kurnia Pustaka, Banten. ISBN 978-623-09-4376-8

Naimah, Siska Yulva and Ulilalbab, Arya and Suprihartini, Cucuk (2023) Pengaruh Formula Tepung Umbi Uwi (Dioscorea alata) dan Tepung Terigu Terhadap Daya Terima Bolu Kukus. Journal of Tropical Food and Agroindustrial Technology, 4 (01). pp. 29-36. ISSN 2541-5816

Suprihartini, Cucuk and Ulilalbab, Arya and Budiman, Frenky Arif (2023) The Effect of Giving Moringa Tempeh Flour on Hemoglobin Levels and Body Weight of Wistar Rats. SAGO Gizi dan Kesehatan, 4 (2). pp. 297-302. ISSN 2721-558X

Suprihartini, Cucuk and Ulilalbab, Arya and Budiman, Frenky Arif (2021) Efek Penambahan Tepung Daun Kelor Pada Fermentasi Tempe Terhadap Kadar Vitamin C Dan N-Amino Tempe Kelor (PELOR). Jurnal Ilmu Kesehatan, 12 (1). ISSN 20871287

Loveitasari, Diana and Ulilalbab, Arya and Suprihartini, Cucuk and Sholichah, Rizka Mar’atus (2021) Pengaruh Formulasi Tepung Kacang Hijau dan Tepung Wortel terhadap Kadar Air dan Daya Terima Cookie. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), 8 (2). pp. 66-71. ISSN 2477-2739

Pradyana, Delisa Tri and Ulilalbab, Arya and Suprihartini, Cucuk and Anggraeni, Enggar (2021) Pengaruh Proporsi Tepung Garut Dan Kacang Hijau Terhadap Daya Terima dan Kadar Air Cookies. Jurnal Teknologi Pangan dan Kesehatan, 3 (1). pp. 1-7. ISSN 2620-7753

Ximenes, Nelia Jose and Ulilalbab, Arya and Suprihartini, Cucuk and Anggraeni, Enggar Pengaruh Penambahan Daun Kelor (Moringa Oleifera) Terhadap Daya Terima Sempol Ayam. Media Ilmiah Teknologi Pangan, 8 (2). pp. 55-60. ISSN 2477-2739