Issue |
Title |
Vol 19, No 1 (2023): Maret |
Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity |
Abstract
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Eva Agustriana, Herly Angga Valentino, Nanik Rahmani, Nuryati Nuryati, Hendy Firmanto, Rike Rachmayati, Siti Eka Yulianti, Isa Nuryana, Yopi Yopi, Puspita Lisdiyanti |
Vol 17, No 2 (2021): September |
Produksi Bioetanol sebagai Energi Terbarukan dari Rumput Laut Ulva reticulata Asal Pulau Timor |
Abstract
PDF
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Sefrinus Maria Dolfi Kolo, Jefry Presson, Pricilia Amfotis |
Vol 13, No 2 (2017): September |
THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS |
Abstract
PDF
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Kiki Fransiska Suharto, Hartati Soetjipto, Yohanes Martono |
Vol 18, No 2 (2022): September |
Pengaruh Perlakuan Awal Ampas Biji Jewawut (Setaria italica L.) dengan Microwave Irradiation Untuk Produksi Bioetanol |
Abstract
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Sefrinus Maria Dolfi Kolo, Noviana Mery Obenu, Natalia Tige Rohy |
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