| Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung AM Sugiarty, D Fithriyani, A Wahyuningtyas Communication in Food Science and Technology 1 (1), 1-8, 2022 | 6 | 2022 |
| Analisis sensori varian minuman pala (Myristica argentea Warb) yang dikombinasikan dengan ekstrak kopi (Coffea canephora) dan ekstrak kayu manis (Cinnamomum burmannii) W Suhartini Communication in Food Science and Technology 1 (1), 25-34, 2022 | 1 | 2022 |
| Evaluasi CPPB IRT pada UMKM Cake Lapis Legit di Kota Bandar Lampung L Lianti, Y Latifah, I Marvie Communication in Food Science and Technology 2 (2), 93-103, 2023 | | 2023 |
| Optimization of the Combination Between Glucomannan Flour from Porang Tuber and Hunkue Flour in View of Chemical and Organoleptic Characteristics of Cookie S Susanti Communication in Food Science and Technology 2 (2), 79-92, 2023 | | 2023 |
| Parameter pH pada Gula Cair untuk Produksi High Fructose Syrup (HFS) dari Pati Singkong DF Nury, MZ Luthfi Communication in Food Science and Technology 2 (2), 72-78, 2023 | | 2023 |
| Korelasi Antara Sifat Fisikokimia dengan Potensi Cemaran Mikrobiologi pada Siomay di Kota Bandar Lampung F Apriana, I Rahmadi, Y Syafitri Communication in Food Science and Technology 2 (2), 61-71, 2023 | | 2023 |
| The Effect of Acidity Condition (pH) on The Color Change of Anthocyanin Compound from Butterfly Pea Flower Extract (Clitoria ternatea) DR Saputri, YL Listyadevi, MT Adiwibowo, D Damayanti, WA Auriani, ... Communication in Food Science and Technology 2 (2), 54-60, 2023 | | 2023 |
| Pengaruh Substitusi Tepung Biji Nangka (Artocarpus heterophyllus Lam) Terhadap Karakteristik Organoleptik dan Fisikokimia Biskuit I Rahmadi, A Adiliah, ZA Talitha Communication in Food Science and Technology 2 (1), 30-44, 2023 | | 2023 |
| Pengaruh Suhu Pengeringan terhadap Struktur Amorf dan Sifat Fisik Nira Kelapa Serbuk dengan Penambahan Maltodeksrin MR Ramanda Communication in Food Science and Technology 2 (1), 19-29, 2023 | | 2023 |
| Analisis Formalin dan Asam Salisilat pada Ikan Asin yang dijual di Beberapa Pasar di Bandar Lampung WN Auli Communication in Food Science and Technology 2 (1), 10-18, 2023 | | 2023 |
| Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic S Susanti Communication in Food Science and Technology 2 (1), 1-9, 2023 | | 2023 |
| Analisis Peta Persebaran dan Pembandingan Hasil Forecasting Ketersediaan Beras di Kabupaten Tulang Bawang Provinsi Lampung NB Sembiring, RK Hapsari, I Marvie Communication in Food Science and Technology 1 (1), 35-45, 2022 | | 2022 |
| Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda Y Syafitri, S Nasution, D Fithriyani Communication in Food Science and Technology 1 (1), 18-24, 2022 | | 2022 |
| Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe A-zaki di Bandar Lampung MN Ulfa, A Wahyuningtyas, I Marvie, HA Pangastuti Communication in Food Science and Technology 1 (1), 9-17, 2022 | | 2022 |
| Optimasi Ekstraksi Minyak Biji Jagung Unyil (Zea mays) menggunakan Ekstraksi Soxhletasi dengan Factorial Design Experiment P Pandia, RTDW BROTO | | |
