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Breast cancer stigma among Indonesian women: a case study of breast cancer patients

BMC women's health, 2020-06, Vol.20 (1), p.1-116, Article 116

2020

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Characteristics of peanut (Arachis hypogaea) flour: Effect of variation in drying time and pressing treatment

AIP Conference Proceedings, 2024, Vol.2957 (1)

2024

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The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil

TheScientificWorld, 2024, Vol.2024, p.9844242-7

2024

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Identification of Sustainable Supply Chain Performance in Primary Cocoa Processing (Case Study in Patuk, Yogyakarta)

BIO web of conferences, 2023-01, Vol.80, p.7004

2023

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Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

International journal of food science, 2023, Vol.2023, p.5639081-13

2023

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Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Journal of agriculture and food research, 2024-12, Vol.18, p.101398, Article 101398

2024

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Application of Red and Blue LED Light on Cultivation and Postharvest of Tomatoes ( Solanum lycopersicum L.)

Scientifica (Cairo), 2024, Vol.2024 (1), p.3815651

2024

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Protein Hydrolysate from Waste of Catfish Fillet Processing for Snakehead Fish Feed Formulation

Scientifica (Cairo), 2023, Vol.2023, p.2815122-7

2023

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Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Fermentation (Basel), 2021-09, Vol.7 (3), p.192

2021

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Quality of Life Among Diabetes Mellitus Patients in Indonesian Chronic Disease Management Program (Prolanis)

Epidemiology and Society Health Review (Yogyakarta. Online), 2022-08, Vol.4 (2), p.76-86

2022

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Mental Health Problems during COVID-19 Pandemic

Epidemiology and Society Health Review (Yogyakarta. Online), 2022-08, Vol.4 (2), p.87-88

2022

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FACTORS RELATED TO STUNTING INCIDENCE IN CHILDREN UNDER-FIVE YEARS IN ARGODADI, SEDAYU, BANTUL

Epidemiology and Society Health Review (Yogyakarta. Online), 2021-07, Vol.3 (2), p.17-22

2021

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Probiotic Chocolate Containing Lactobacillus plantarum Dad-13 Alters the Gut Microbiota Composition of Undernourished Children in Lombok: A Randomized Double-Blind Trial

International journal of food science, 2024, Vol.2024 (1), p.9493797

2024

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EFEKTIVITAS PELAYANAN PROGRAM PENYAKIT KRONIS DALAM MENGONTROL TEKANAN DARAH PADA PESERTA PROLANIS YANG MENGALAMI HIPERTENSI

Medical technology and public health journal (Online), 2022-06, Vol.5 (2), p.148-159

2022

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Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

International journal on advanced science, engineering and information technology, 2024-04, Vol.14 (2), p.723-729

2024

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The sensory characteristics and business feasibility of a snack bar made from cocoa cake and banana chips “Tanduk”

AIP Conference Proceedings, 2024, Vol.2957 (1)

2024

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Fungal contamination, peroxide value, and quality of cocoa bean: Effect of lactic acid bacteria starter and packaging techniques during storage

AIP Conference Proceedings, 2024, Vol.2957 (1)

2024

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Marketing Strategy Analysis Based on Segmenting, Targeting, and Positioning in Hospital

Disease Prevention and Public Health Journal, 2023-02, Vol.17 (1), p.47-54

2023

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Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage

Ciência e tecnologia de alimentos, 2024-04, Vol.44

2024

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Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans

Ciência e tecnologia de alimentos, 2024-02, Vol.44

2024

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Inhibition the growth of fungi and improving the quality of cocoa beans through fermentation using lactic acid bacteria

IOP conference series. Earth and environmental science, 2021-07, Vol.807 (2), p.22048

2021

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Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

International journal on advanced science, engineering and information technology, 2021-06, Vol.11 (3), p.1001-1006

2021

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Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp.plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Journal of agriculture and food research, 2024-12, Vol.18, Article 101398

2024

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Mutu Fisik Buah Salak Pondoh (Salacca edulis Reinw): Pengaruh Pelilinan dan Pengemasan Menggunakan Kantong Plastik Low Density Polyethylene

Agritech, 2022-07, Vol.42 (2), p.113

2022

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PENGARUH PENYAKIT KOMORBIT, USIA DAN GENDER DALAM DETERMINAN TERHADAP KESDIAAN VAKSINASI COVID-19 PADA LANSIA

Jumantik, 2022-09, Vol.9 (1), p.48

2022

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Breast cancer stigma among Indonesian women: a case study of breast cancer patients

Characteristics of peanut (Arachis hypogaea) flour: Effect of variation in drying time and pressing treatment

The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil

Identification of Sustainable Supply Chain Performance in Primary Cocoa Processing (Case Study in Patuk, Yogyakarta)

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Application of Red and Blue LED Light on Cultivation and Postharvest of Tomatoes ( Solanum lycopersicum L.)

Protein Hydrolysate from Waste of Catfish Fillet Processing for Snakehead Fish Feed Formulation

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Quality of Life Among Diabetes Mellitus Patients in Indonesian Chronic Disease Management Program (Prolanis)

Mental Health Problems during COVID-19 Pandemic

FACTORS RELATED TO STUNTING INCIDENCE IN CHILDREN UNDER-FIVE YEARS IN ARGODADI, SEDAYU, BANTUL

Probiotic Chocolate Containing Lactobacillus plantarum Dad-13 Alters the Gut Microbiota Composition of Undernourished Children in Lombok: A Randomized Double-Blind Trial

EFEKTIVITAS PELAYANAN PROGRAM PENYAKIT KRONIS DALAM MENGONTROL TEKANAN DARAH PADA PESERTA PROLANIS YANG MENGALAMI HIPERTENSI

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

The sensory characteristics and business feasibility of a snack bar made from cocoa cake and banana chips “Tanduk”

Fungal contamination, peroxide value, and quality of cocoa bean: Effect of lactic acid bacteria starter and packaging techniques during storage

Marketing Strategy Analysis Based on Segmenting, Targeting, and Positioning in Hospital

Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage

Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans

Inhibition the growth of fungi and improving the quality of cocoa beans through fermentation using lactic acid bacteria

Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp.plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Mutu Fisik Buah Salak Pondoh (Salacca edulis Reinw): Pengaruh Pelilinan dan Pengemasan Menggunakan Kantong Plastik Low Density Polyethylene

PENGARUH PENYAKIT KOMORBIT, USIA DAN GENDER DALAM DETERMINAN TERHADAP KESDIAAN VAKSINASI COVID-19 PADA LANSIA

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