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• Development of the Acid-Base Module Based on Problem Based Learning with Ethnochemisty to Improve Students Science Literacy Ability

  Puji Pebrianti , Andromeda , Yerimadesi , Hardeli , Okta Suryani

  4634-4640

  2024-08-25

  Statistics: 517

• Development of an Acid–Base Module Based on Problem-Based Learning Integrated with TPACK to Improve Senior High School Students’ Learning Outcomes

  Rela Faradina , Desy Kurniawati , Budhi Oktavia , Alizar

  871-878

  2025-09-25

  Statistics: 97

• The Relationship Between Height, Weight, Body Mass Index and Uric Acid in The Elderly Community

  Ninik Nurhidayah , Aniek Puspitosari

  9916-9920

  2023-11-25

  Statistics: 534

• Analysis FTIR Test, Viscosity, Density, Acid Number, and Organoleptic in Bulk Cooking Oil with Packaged Cooking Oil

  Ahmad Minanur Rohim , Putut Marwoto , Sigit Priatmoko , Almira Syifa

  2613-2618

  2023-05-31

  Statistics: 558

• Ethnoscience Based Durian Acid Product Development for Sustainable Chemistry Education: A Project Based Study on Prospective Chemistry Teachers’ Creativity

  Maria Erna , Siti Nazhifah , Sri Haryati , Putri Adita Wulandari , Muhammad Imam Rahmatullah

  642-654

  2026-02-25

  Statistics: 24

• Development of Problem-Based Learning E-Worksheet to Improve Student Learning Outcomes in Acid-Base Material for Grade XI Senior High School Students Phase F

  Herianto , Okta Suryani

  1103-1111

  2025-07-25

  Statistics: 181

• The Effects of Pineapple Fruit Extracts (Ananas comosus) on the Quality of Chemical and Microbiological-Rabbitfish (Siganus spp.) Sauce Products

  Mahrus , Agil Al Idrus , Abdul Syukur , Lalu Zulkifli

  11000-11009

  2023-12-25

  Statistics: 588

• Development of Virtual Reality Laboratory Integrated with Artificial Intelligence for Acid-Base Titration Practicum

  Nova Irawati Simatupang , Elferida Sormin , Leony Sanga Lamsari Purba , Nelius Harfa , Adi Nugroho

  1186-1192

  2025-07-31

  Statistics: 243

• Identification of Robusta Coffee (Coffea canephora) Metabolite Compounds and Caffeine Content Due to Fermentation of Lactic Acid Bacteria Lactobacillus plantarum Using UPLC-QTOF-MS/MS

  Dimas Andrianto , Dimas Andrianto , R. Haryo Bimo Setiarto

  1016-1025

  2025-01-31

  Statistics: 313

• Cowpea–Plantain Composite Flour: An Educational Approach to Dietary Intervention for Blood Pressure Management

  Zulfiana Dewi , Sajiman

  764-776

  2026-02-28

  Statistics: 30