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• Sensory Stimulation Activities Improving Quality of Life of Elderly People in Elderly Communities

  Aniek Puspitosari , Ninik Nurhidayah

  11038-11044

  2023-12-20

  Statistics: 682

• Different Type of Application Edible Coatings Technique on Beef of Physcochemical an Sensory Quality

  Mulia Winirsya Apriliyani , Premy Puspitawati Rahayu , Imam Thohari

  534-540

  2022-04-30

  Statistics: 419

• Quality Evaluation of Spent Hen Sausage with Banana Blossom Flour (Musa paradisiaca) Addition During Refrigerated Storage Periods

  Mela Rosita , Herly Evanuarini , Agus Susilo , Premy Puspitawati Rahayu , Ita Wahju Nursita

  432-441

  2026-04-25

  Statistics: 0

• The Effect of Mixing Rind of Watermelon (Citrullus Lanatus) and Kweni Mango (Mangifera Odorata Griff.) on the Quality of Slice Jam

  Lana Elisabeth Lalujan , Alya Cahyani Putri , Tineke Marlyn Langi , Teltje Koapaha

  26-34

  2025-11-30

  Statistics: 221

• Enhancing Nutritional Education Through the Development of Toddler Biscuits: A Focus on Mung Bean Flour and Patin Fish Paste as Effective Nutritional Interventions Against Malnutrition

  Sajiman , Zulfiana Dewi

  777-791

  2026-02-28

  Statistics: 65

• Characterization of baked egg custard formulated using suji leaf juice

  Herly Evanuarini , Hemas Azizila Nidhal

  482-489

  2025-01-28

  Statistics: 680

• Evaluation of General Bioactive Phytochemicals, Antioxidant Activity, and Organoleptic Properties of Ficus racemosa L. as Herbal Tea

  Novia Suryani , Yuli Kusuma Dewi , Baiq Rauhil Hidayanti

  1078-1088

  2025-04-25

  Statistics: 441