{"id":1223,"date":"2017-10-20T06:51:25","date_gmt":"2017-10-20T06:51:25","guid":{"rendered":"http:\/\/yin.thp.unmul.ac.id\/thp\/?page_id=1223"},"modified":"2022-02-23T19:34:16","modified_gmt":"2022-02-23T19:34:16","slug":"publikasi-mahasiswa","status":"publish","type":"page","link":"https:\/\/yin.thp.unmul.ac.id\/thp\/mahasiswa\/publikasi-mahasiswa\/","title":{"rendered":"Publikasi Mahasiswa"},"content":{"rendered":"

Data Publikasi Mahasiswa<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
No<\/strong><\/td>\nJenis Publikasi<\/strong><\/td>\nJumlah<\/strong><\/td>\n<\/tr>\n
1<\/td>\nJurnal penelitian tidak terakreditasi<\/td>\n19<\/td>\n<\/tr>\n
2<\/td>\nJurnal penelitian nasional terakreditasi<\/td>\n14<\/td>\n<\/tr>\n
3<\/td>\nJurnal penelitian internasional<\/td>\n1<\/td>\n<\/tr>\n
4<\/td>\nJurnal penelitian internasional bereputasi<\/td>\n8<\/td>\n<\/tr>\n
5<\/td>\nSeminar wilayah\/lokal\/perguruan tinggi<\/td>\n–<\/td>\n<\/tr>\n
6<\/td>\nSeminar nasional<\/td>\n20<\/td>\n<\/tr>\n
7<\/td>\nSeminar internasional<\/td>\n14<\/td>\n<\/tr>\n
8<\/td>\nTulisan di media massa wilayah<\/td>\n–<\/td>\n<\/tr>\n
9<\/td>\nTulisan di media massa nasional<\/td>\n–<\/td>\n<\/tr>\n
10<\/td>\nTulisan di media massa internasional<\/td>\n–<\/td>\n<\/tr>\n
Jumlah<\/strong><\/td>\n76<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Daftar Publikasi Mahasiswa<\/h2>\n

Jurnal Penelitian Tidak Terakreditasi<\/h3>\n\n\n
Tahun<\/strong><\/td>Nama Penulis<\/strong><\/td>Judul Artikel<\/strong><\/td>Nama Jurnal<\/strong><\/td><\/tr>
2019<\/strong><\/td>Tika Widia Astuti<\/td>STUDI PERENDAMAN KULIT BUAH NAGA SUPER MERAH (Hylocereus costaricensis) DALAM LARUTAN BAHAN PENGERAS PADA PENGOLAHAN MANISAN KERING<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2019<\/strong><\/td>Noera Dellya Agustin<\/td>PENGARUH LAMA BLANSIR TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TEPUNG KENTANG UDARA (Dioscorea bulbifera L.)<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2019<\/strong><\/td>Kholida Lestari, dan Aprillia Kusesvara<\/td>PENENTUAN KARAKTERISTIK FISIKO-KIMIA BEBERAPA JENIS MADU MENGGUNAKAN METODE KONVENSIONAL DAN METODE KIMIA<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2019<\/strong><\/td>Firdaus Natan<\/td>PENGARUH FORMULASI BUBUR KOLANG-KALING, SARI BUAH NAGA SUPER MERAH DAN AGAR-AGAR TERHADAP SIFAT FISIKO-KIMIA DAN SENSORIS SELAI LEMBARAN<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2019<\/strong><\/td>Munna Ariyani<\/td>PENGARUH FORMULASI DAGING KELINCI DAN UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK BAKSO<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2019<\/strong><\/td>Wastawati<\/td>PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT SENSORIS DAN SIFAT KIMIA MANISAN KERING BUAH TOMAT (Lycopersicum commune L.)<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2019<\/strong><\/td>Tholhah<\/td>PENGARUH JENIS PLASTIK KEMASAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN SENSORIS SELAMA MASA SIMPAN KUE KACANG PRODUKSI BEBERAPA UMKM DI KOTA SAMARINDA DAN BALIKPAPAN<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2019<\/strong><\/td>Kristoporus L<\/td>PENGARUH PRE-TREATMENT DALAM PENGOLAHAN TERHADAP KARAKTERISTIK FISIKO-KIMIA DAN SENSORIS TEPUNG UBI JALAR KUNING (Ipomea batatas L.)<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2020<\/strong><\/td>Adhyatma<\/td>Overrun, kecepatan leleh, kadar vitamin C, dan karakteristik sensoris es krim rosela (Hibiscus sabdariffa L.) dengan variasi jenis penstabil<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2020<\/strong><\/td>Astri Radiani<\/td>FORMULASI TEPUNG TERIGU, MOCAF DAN PURE LABU KUNING (Cucurbitamoschata) TERHADAP KADAR SERAT KASAR,LEMAK, DAN KARAKTERISTIK SENSORIS BOLU KUKUS<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2020<\/strong><\/td>Mariana<\/td>Pengaruh pemberian cuka mandai terhadap kadar kolesterol total, lipoprotein dan trigliserida pada mencit (Mus musculus) dengan induksi kuning telur<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2020<\/strong><\/td>Siti Aisah<\/td>Pengaruh formula jantung pisang kepok (Musa acuminata x balbisiana) dan daging ikan patin (Pangasius pangasius) terhadap nilai gizi abon<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2020<\/strong><\/td>Riris Efendi<\/td>STUDI RISETDIET CUKA MANDAI TERHADAP ANTROPOMETRI MENCIT (Mus musculus) JANTANYANG DIINDUKSI DIABETES MENGGUNAKAN ALOKSAN<\/td>MCTROPS<\/td><\/tr>
2020<\/strong><\/td>Meggy Dewantara, dan Ronita Pane<\/td>KARAKTERISTIK SIFAT SENSORIS DAN KIMIA PADA KUE KERING HASIL DARI FORMULASI TEPUNG BERAS MERAH (Oryza nivara L.) DAN MOCAF (Modified Cassava Flour)<\/td>Jurnal Tropical Agrifood<\/td><\/tr>
2021<\/strong><\/td>Silvester Gusti Kurniawan Palayukan<\/td>Hubungan Ketahanan Pangan Keluarga Dengan Kemampuan Ibu Dalam Memenuhi Kebutuhan Vitamin Dari Buah Dan Sayur Pada Masa Pandemi Covid-19<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2021<\/strong><\/td>Abdullah Ibrahim<\/td>Pengaruh formulasi karagenan dan EVSpectra (R) terhadap sifat organoleptik dan penerimaan pasar produk jelly oximata<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2021<\/strong><\/td>R Rizaini<\/td>Perubahan populasi bakteri asam laktat, kapang\/khamir, keasaman dan respons sensoris yoghurt durian<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2021<\/strong><\/td>Andre Septiansyah<\/td>Karakteristik organoleptik dan kadar serat kasar abon dari formula daging ikan patin dan jantung pisang kapok<\/td>Journal of Tropical AgriFood<\/td><\/tr>
2021<\/strong><\/td>Rezki Ade Prasetyo<\/td>Respons sensoris dan waktu leleh es krim nabati berbahan sari kedelai dan pisang mauli (Musa sp)<\/td>Journal of Tropical AgriFood<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\n\n\n\n

Jurnal Penelitian Nasional Terakreditasi<\/h3>\n\n\n\n
Tahun<\/strong><\/td>Nama Penulis<\/strong><\/td>Judul Artikel<\/strong><\/td>Nama Jurnal<\/strong><\/td><\/tr>
2019<\/strong><\/td>Kartika Sari, Frio Handayani<\/td>MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION<\/td>Jurnal Teknologi Dan Industri Pangan<\/td><\/tr>
2019<\/strong><\/td>Ratna Setia Ningsih, Elisa Maulidya Putri<\/td>ASSESSMENT OF RHODAMINE B, MICROBIOLOGICAL QUALITY AND SANITATION OF STREET-VENDED FOOD-SNACK AROUND ELEMENTARY SCHOOL IN SAMARINDA, INDONESIA: LESSON TO PROMOTE FOOD SAFETY IN SCHOOL ENVIRONMENT<\/td>Penelitian Gizi dan Makanan<\/td><\/tr>
2020<\/strong><\/td>WIJAYANTI KUSUMA WARDHANI<\/td>Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities<\/td>Jurnal Natural<\/td><\/tr>
2020<\/strong><\/td>Hairun Nisyawati, Betrik Sitohang, Catherine Novita Sari Sigalingging<\/td>FORMULASI MOCAF, TEPUNG UBI JALAR UNGU DAN JELAI TERHADAP SIFAT SENSORIS, ANTIOKSIDAN, NILAI GIZI, PROFIL FTIR DAN INDEKS GLIKEMIK BERAS ANALOG<\/td>Jurnal Riset Teknologi Industri<\/td><\/tr>
2020<\/strong><\/td>A. Ainudin, Muhamad Arifin<\/td>Karakteristik Fisika-Kimia Kulit Singkong Asal Samarinda dan Akseptabilitas Sensoris Keripiknya Sebagai Camilan Diet<\/td>Jurnal agriTECH<\/td><\/tr>
2020<\/strong><\/td>Hendra Saputra, Arboby Gunawan<\/td>THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION<\/td>Agointek : Jurnal Teknologi Industri Pertanian<\/td><\/tr>
2020<\/strong><\/td>Hery Kusdiyanto<\/td>PENGARUH FORMULA GULA AREN DAN SUSU SKIM BUBUK TERHADAP PENERIMAAN SENSORIS MINUMAN COKELAT INSTAN DARI KAKAO TERFERMENTASI ASAL SAMARINDA, KALIMANTAN TIMUR<\/td>Jurnal Teknologi Hasil Pertanian UNS<\/td><\/tr>
2020<\/strong><\/td>Rinten Anjang Sari<\/td>The shelf life of wet noodle added by gendarussa (Justicia gendarussa Burm.F) leaves extract<\/td>Indonesian Journal of Agricultural Research<\/td><\/tr>
2021<\/strong><\/td>David Patra<\/td>Pengaruh Substitusi Tepung Kolang-Kaling (Arenga pinnata Merr.) Terhadap Daya Kembang, Sifat Kimia, Dan Sensoris Kerupuk Aci<\/td>Jurnal Industri Hasil Perkebunan<\/td><\/tr>
2021<\/strong><\/td>A Parlindungan<\/td>Sensory response of wet noodles with substitution of super red dragon fruit (Hylocereus costaricencis) peel<\/td>Agointek : Jurnal Teknologi Industri Pertanian<\/td><\/tr>
2021<\/strong><\/td>Muhammad Fahri<\/td>Profil organoleptik dan kandungan gizi naget ikan gabus yang difortifikasi kecambah kacang hijau<\/td>Jambura Fish Processing Journal<\/td><\/tr>
2021<\/strong><\/td>Yeni Yunus, Maria Ulfah<\/td>ANALISA KIMIA DAN MIKROBIOLOGI PADA FERMENTASI BIJI KAKAO SKALA KECIL DENGAN, INDUKSI ACETOBACTER ACETI DAN SACCHAROMYCES CEREVISIAE<\/td>Jurnal Riset Teknologi Industri<\/td><\/tr>
2021<\/strong><\/td>Jantri Sirait<\/td>TEKNOLOGI PENGERING PERTANIAN UNTUK MEMPERPANJANG MASA SIMPAN<\/td>Jurnal Riset Teknologi Industri<\/td><\/tr>
2021<\/strong><\/td>Indah Tri Jumiarti<\/td>Stabilitas Fisik Jelly Oximata Kaya \u03b2-karoten dan Tokoferol Selama Penyimpanan<\/td>Jurnal Aplikasi Teknologi Pangan<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\n\n\n\n

Jurnal Penelitian Internasional<\/h3>\n\n\n\n
Tahun<\/strong><\/td>Nama Penulis<\/strong><\/td>Judul Artikel<\/strong><\/td>Nama Jurnal<\/strong><\/td><\/tr>
2019<\/strong><\/td>Devi Novita Sari<\/td>THE EFFECT OF STEAMING DURATION ON NUTRITION COMPOSITION, GLYCEMIC INDEX AND LOAD OF ANALOG RICE FROM NATURAL PRODUCTS EAST KALIMANTAN<\/td>International Journal of Recent Scientific Research<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\n\n\n\n

Jurnal Penelitian Internasional Bereputasi<\/h3>\n\n\n\n
Tahun<\/strong><\/td>Nama Penulis<\/strong><\/td>Judul Artikel<\/strong><\/td>Nama Jurnal<\/strong><\/td><\/tr>
2019<\/strong><\/td>Marinda Istiqomah<\/td>Observation of Bitterness Reducing Ability of Melastomataceae Leaf Extracts on Caffeine and Coffee Powder<\/td>Ekoloji<\/td><\/tr>
2019<\/strong><\/td>Rimbawan Apriyadi<\/td>Melastomataceae leaf extract for masking the bitter flavor of dark chocolate<\/td>EurAsian Journal of BioSciences<\/td><\/tr>
2019<\/strong><\/td>Kasma, Ismail<\/td>Optimization Method for the Bioethanol Production from Giant Cassava (Manihot esculenta var. Gajah) Originated from East Kalimantan<\/td>Indonesian Journal of Chemistry<\/td><\/tr>
2020<\/strong><\/td>Yeni Yunus, Maria Ulfah<\/td>Microorganism population, theobromine, antioxidant, and FTIR analysis of Samarinda cocoa bean fermented with Saccharomyces cerevisiae and Acetobacter aceti<\/td>International Food Research Journal<\/td><\/tr>
2020<\/strong><\/td>Bambang Tri Agung<\/td>Physico-Chemical Characteristics of Giant Featherback (Chitala lopis) and Mackerel (Scomberomorus commerson) Bone Gelatins and Their Potential as Gelling agents in Gel Mixtures for Roselle (Hibiscus sabdariffa L.) Soft Jelly Candies<\/td>WALAILAK JOURNAL OF SCIENCE AND TECHNOLOGY<\/td><\/tr>
2020<\/strong><\/td>Feby Kristina , Pradita<\/td>Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour<\/td>Journal of Nutritional Science and Vitaminology<\/td><\/tr>
2020<\/strong><\/td>Yuliana Sabarina<\/td>Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)<\/td>F1000RESEARCH<\/td><\/tr>
2021<\/strong><\/td>Ilma Yanti, Siti Ma’rifatul Jannah<\/td>Quantitation and optimization of \u03b2-carotene and \u03b1-tocopherol in emulsion prototype with reversed-phase chromatography<\/td>International Food Research Journal<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\n\n\n\n

Seminar Nasional<\/h3>\n\n\n\n
Tahun<\/strong><\/td>Nama Penulis<\/strong><\/td>Judul Artikel<\/strong><\/td>Nama Jurnal<\/strong><\/td><\/tr>
2019<\/strong><\/td>Siti Maimunah<\/td>Perubahan Kadar \u03b2-Karoten dan \u03b1-Tokoferol Dalam Oximata Selama Proses Pencernaan Menggunakan Simulasi Digesti In Vitro<\/td>Abstrak (Oral Presenter) Seminar Nasional Pertanian 2019 Fakultas Pertanian Universitas Mulawarman<\/td><\/tr>
2019<\/strong><\/td>Alda Rizky Darmawi<\/td>STUDI PEMANFAATAN BEBERAPA JENIS MINYAK GORENG TERHADAP KADAR PROTEIN, KADAR LEMAK, DAN SIFAT ORGANOLEPTIK BITTERBALLEN<\/td>PROSIDING. Seminar Nasional Pertanian 2019 Fakultas Pertanian Universitas Mulawarman<\/td><\/tr>
2019<\/strong><\/td>Dwiyana Nur Amalia<\/td>UJI AKTIVITAS ANTIOKSIDAN DAN UJI SENSORIS MINUMAN HERBAL INSTAN HASIL FORMULASI SARI BUAH KARAMUNTING (Melastoma malabathricum L.) DAN SARI BUAH NAGA SUPER MERAH (Hylocereus costaricensis)<\/td>PROSIDING. Seminar Nasional Pertanian 2019 Fakultas Pertanian Universitas Mulawarman<\/td><\/tr>
2019<\/strong><\/td>Ida Ayu Oktavia<\/td>UJI KADAR SERAT, SUSUT MASAK, DAN SENSORIS BITTERBALLEN HASIL DARI FORMULASI SINGKONG VARIETAS GAJAH (Manihot esculenta) DENGAN IKAN HARUAN (Channa striata)<\/td>PROSIDING. Seminar Nasional Pertanian 2019 Fakultas Pertanian Universitas Mulawarman<\/td><\/tr>
2019<\/strong><\/td>Sarif Hidayattullah<\/td>Karakteristik kimia dan organoleptik bakso yang diformulasi dari daging ikan parang \u2013 parang (chirocenturs dorab) dan puree jantung pisang kepok ( Musa paradisiaca l.).<\/td>PROSIDING. Seminar Nasional Pertanian 2019 Fakultas Pertanian Universitas Mulawarman<\/td><\/tr>
2020<\/strong><\/td>Rimbawan Apriadi<\/td>KANDUNGAN FENOLIK, FLAVONOID, TANIN DAN AKTIVITAS ANTIOKSIDAN PRODUK UKM TEH TIWAI DI KABUPATEN KUTAI KARTANEGARA SECARA SPEKTROFOTOMETER UV-VIS<\/td>Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Universitas Negeri Jakarta<\/td><\/tr>
2020<\/strong><\/td>Purmasin Purba<\/td>Pengaruh Penambahan Gula Merah Terhadap Sifat Sensoris Dan Sifat Fisik Kimia Dodol Jagaq (Setaria italica L.)<\/td>Konferensi dan Seminar Sinergitas Penyelamatan dan Pemberdayaan Masyarakat Kawasan Danau Toba (PPM-KDT)<\/td><\/tr>
2020<\/strong><\/td>Mastaida Silaban<\/td>Pengaruh perbandingan tepung ketan (oriza sativa glutinosa) dan tepung jagaq (setaria italica l.) terhadap sensoris dan sifat kimia dodol jagaq<\/td>Konferensi dan Seminar Sinergitas Penyelamatan dan Pemberdayaan Masyarakat Kawasan Danau Toba (PPM-KDT)<\/td><\/tr>
2020<\/strong><\/td>Apendi Sianipar<\/td>Pengaruh pemanfaatan jenis gula merah yang berbeda terhadap sifat fisikokimia dan sensoris dodol tepung jagaq (setaria italica l.)<\/td>Konferensi dan Seminar Sinergitas Penyelamatan dan Pemberdayaan Masyarakat Kawasan Danau Toba (PPM-KDT)<\/td><\/tr>
2020<\/strong><\/td>Ronita Pane<\/td>Pengaruh penambahan biji jagaq (setaria italica l.) utuh sebagai coating terhadap kadar air, total padatan terlarut dan sensoris dodol<\/td>Konferensi dan Seminar Sinergitas Penyelamatan dan Pemberdayaan Masyarakat Kawasan Danau Toba (PPM-KDT)<\/td><\/tr>
2021<\/strong><\/td>Nafhan Syaiful Haqi<\/td>AKTIVITAS ANTIBAKTERI ISOLAT BAKTERI ASAM LAKTAT DARI FERMENTASI TELUR IKAN BIAWAN (Helostoma temminckii) TERHADAP BEBERAPA BAKTERI PATOGEN PANGAN<\/td>Prosiding Seminar Nasional Pertanian 2021 Universitas Mulawarman<\/td><\/tr>
2021<\/strong><\/td>Joedy Pranata<\/td>PENGARUH PERBANDINGAN SARI BUAH SEMANGKA DAN SUSU CAIR DALAM PEMBUATAN ES KRIM TERHADAP AKTIVITAS ANTIOKSIDAN, OVERRUN, KECEPATAN LELEH, DAN KARAKTERISTIK ORGANOLEPTIK<\/td>Prosiding Seminar Nasional Pertanian 2021 Universitas Mulawarman<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\n\n\n\n

Seminar International<\/h3>\n\n\n\n
Tahun<\/strong><\/td>Nama Penulis<\/strong><\/td>Judul Artikel<\/strong><\/td>Nama Jurnal<\/strong><\/td><\/tr>
2019<\/strong><\/td>Yahuda Keristian<\/td>THE EFFECT OF FORMULATION OF BAUNG FISH MEAT (Mystus nemurus) AND WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CHEMICAL AND SENSORY CHARACTERISTICS OF AMPLANG<\/td>PROCEEDING International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF) : Sustainability of Food, Feed, and Fuel Tropical Resources for Quality Future<\/td><\/tr>
2019<\/strong><\/td>Diah Sri Lestari<\/td>Effect of extraction time on pectin characteristic derived from kapas banana (Musa sp) peels<\/td>PROCEEDING ICTAFF 1<\/td><\/tr>
2019<\/strong><\/td>Rini Rahmawati, Taufikkilah Romadhon<\/td>Sensory Profile of Durian Yogurt as a Symbiotic Yogurt With Sugar and Skim Milk Formulation<\/td>PROCEEDING ICTAFF 1<\/td><\/tr>
2019<\/strong><\/td>Yahuda Keristiana<\/td>THE EFFECT OF FORMULATION OF BAUNG FISH MEAT (Mystus nemurus) AND WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CHEMICAL AND SENSORY CHARACTERISTICS OF AMPLANG<\/td>PROCEEDING ICTAFF 1<\/td><\/tr>
2019<\/strong><\/td>Firza Sarwani , and Muhammad Hasan<\/td>DESIGN OF SOFT JELLY CANDY WITH ADDITION OF EDIBLE BIRD NEST (Collocalia Sp.) AS FUNCTIONAL FOOD RICH IN SIALIC ACID<\/td>PROCEEDING ICTAFF 1<\/td><\/tr>
2020<\/strong><\/td>Rimbawan Apriadi<\/td>Characteristics of Qualitative Composition Of Active Compounds Tiwai Tea Results from Drying Sunlight and Power Dryers in TLC and FTIR<\/td>Proceeding 4th ICTROPS 2020.<\/td><\/tr>
2020<\/strong><\/td>Yusriandi, M H Hanafi, Junaifid, Supriadi<\/td>Physical, microbial and pesticide contaminations on fresh vegetable and fruit marketed in Samarinda-Indonesia<\/td>IOP Conf. Series: Earth and Environmental Science<\/td><\/tr>
2021<\/strong><\/td>Almasih Isa<\/td>Effect of Speed Screw Press Extruder on the Grain Capacity and Sensory Properties of Monggomas Analog Rice<\/td>Series:Advances in Biological Sciences Research
  https:\/\/doi.org\/10.2991\/absr.k.210304.050<\/td><\/tr>
2021<\/strong><\/td>Indah Sari Purba<\/td>Utilization of Local Food Sources From the Dayak Etnicity of West Kutai as Monggomas Analog Rice to Support of Food Security<\/td>Advances in Biological Sciences Research, volume 9
  https:\/\/doi.org\/10.2991\/absr.k.210304.019<\/td><\/tr>
2021<\/strong><\/td>Meggy Dewantara dan Ronita Pane<\/td>Sensory and Chemical Properties Characteristics of Cookies Products from the Formulation of Red Rice Flour (Oryza nivara l.) and Mocaf Flour (Modified Cassava Flour)<\/td>Abstrak (oral presenter) 2nd International Conference on Tropical Agrifood, Feed, and Fuel (ICTAFF 2021) Faperta Unmul<\/td><\/tr>
2021<\/strong><\/td>Kintan Katrin, Nurmita Sari<\/td>The Characteristics of Cassava var. Gajah (Manihot esculenta C) Derivative Products as A Thickening Agent in The Manufacturing of Tamarind Paste (Tamrindicus indica)<\/td>Abstrak (oral presenter) ICTAFF 2<\/td><\/tr>
2021<\/strong><\/td>Kristopal, Yuda Hendriansyah Eka Putra<\/td>Determination of Moisture, Ash, Protein, Polyphenolic, Flavonoids, and Amino Acid Contents and Antioxidant Capacity of Dried Mekai (Pycnarrhena tumefacta Miers) Leaf as Potential Herbal Flavor Enhancers<\/td>Abstrak (oral presenter) ICTAFF 2<\/td><\/tr>
2021<\/strong><\/td>Uzair Nur Aziz<\/td>Effect of Baking Temperature and Duration Towards Proximate, Crude Fiber Content and Antioxidant of Sweet Potato Snackbar Coated with Soursop Yoghurt<\/td>Abstrak (oral presenter) ICTAFF 2<\/td><\/tr>
2021<\/strong><\/td>NILA AFRIANI DHARMAWAN SARAGIH<\/td>FTIR (Fourier Transform Infra Red) profile of banana corm flour, nutritional value and sensory properties of resulting brownies<\/td>Journal of Physics: Conference Series 1882 (2021) 012112 IOP Publishing doi:10.1088\/1742-6596\/1882\/1\/012112<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n

Terbitan Pilihan<\/strong><\/p>\n

Beberapa tulisan dan hasil penelitian mahasiswa yang telah dipublikasikan:<\/p>\n

    \n
  1. Hasil penelitian a.n. Herry Setiawan, Ira Sintia Sinaga, dan Rica Octalina di Jurnal Teknologi dan Industri Pangan<\/a> (Jurnal Nasional Terakreditasi) tahun 2016 melalui pendanaan Hibah Fundamental a.n. Dosen Pembimbing: Anton Rahmadi.<\/li>\n
  2. Hasil penelitian a.n. Herry Setiawan di Prosiding Seminar Nasional\u00a0PATPI Makassar, 2016 melalui pendanaan Hibah Fundamental a.n. Dosen Pembimbing: Anton Rahmadi.<\/li>\n
  3. Hasil PKL a.n. Ilmayanti<\/a>\u00a0di Prosiding Seminar Nasional\u00a0Baristan-Indag Kota Samarinda, Juli 2017.<\/li>\n
  4. Hasil penelitian a.n. Isak Budi Nugroho<\/a>\u00a0di Prosiding Seminar Nasional\u00a0Baristan-Indag Kota Samarinda, Juli 2017 melalui pendanaan Hibah PUPT a.n. Dosen Pembimbing: Anton Rahmadi.<\/li>\n
  5. Tulisan-tulisan Yuliadini Puspita dan Desy Nursayekti tentang Pangan Khas Kalimantan Timur dan Kalimantan Selatan di Ensiklopedia Produk Pangan Indonesia (EPPI) vol. 1, PATPI, 2017.<\/li>\n
  6. Liputan Pelaksanaan International Conference on Food, Agriculture, and Culinary Tourism tahun 2015 yang dimuat di Food Review Indonesia tahun 2015.<\/li>\n<\/ol>\n

    Terbitan Reguler<\/strong><\/p>\n

    Hasil-hasil penelitian mahasiswa secara reguler diterbitkan di Jurnal Teknologi Pertanian Unmul<\/a><\/p>","protected":false},"excerpt":{"rendered":"

    Data Publikasi Mahasiswa No Jenis Publikasi Jumlah 1 Jurnal penelitian tidak terakreditasi 19 2 Jurnal penelitian nasional terakreditasi 14 3 Jurnal penelitian internasional 1 4 Jurnal penelitian internasional bereputasi 8 5 Seminar wilayah\/lokal\/perguruan tinggi – 6 Seminar nasional 20 7 Lebih lanjut<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":329,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1223","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/pages\/1223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/comments?post=1223"}],"version-history":[{"count":39,"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/pages\/1223\/revisions"}],"predecessor-version":[{"id":5105,"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/pages\/1223\/revisions\/5105"}],"up":[{"embeddable":true,"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/pages\/329"}],"wp:attachment":[{"href":"https:\/\/yin.thp.unmul.ac.id\/thp\/wp-json\/wp\/v2\/media?parent=1223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}