|
No |
Penyelenggara | Judul |
Waktu dan Tempat |
| 1. | Faperta Unmul | Kepadatan mikrobiologi dan total asam tertitrasi pada biji kakao yang difermentasi dengan kultur pemula Saccharomyces cerevisiae dan Acetobacter aceti |
2019, Balikpapan |
| 2. | Faperta Unmul | Karakteristik fisiko-kimia pada kakao asal perkebunan kakao Kalimantan Timur yang difermentasi dengan kultur pemula |
2019, Balikpapan |
| 3. | BBIHP Makassar | Pemanfaatan ekstrak kulit buah naga merah sebagai aktivitas antibakteri terhadap Salmonella thypi |
2019, Makassar |
| Pergizi Pangan | Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour |
2019, Bali |
|
| Baristand Samarinda | Formulasi susu, gula aren, dan kakao asal Kalimantan Timur sebagai minuman kakao instant |
2017, Samarinda |
|
| PATPI | Pengaruh Varietas Singkong Terhadap Karakteristik Sensoris Gaplek Serut: Studi Pengembangan Pangan Non Beras |
2015, Semarang |
|
| Brawijaya University | Diversity of Microbes and Environmental Characteristics During Decomposition of Oil Palm Empty Fruit Bunches |
2015, Malang |
|
| PERMI | Designing a Better Performance of Tapai for Food and Development of Canned Tapai: A Future Prospects of Indigenous Fermented Cassava Product of Indonesia |
2017, Padang |
|
| MaChung University | Isolation Method of Lignocellulolitic Microbes from Oil Palm Empty Fruit Bunches |
2014, Batu |
|
| Universitas Malaysia Sarawak | Socio-Economic Potency of Sago in Paser Regency, East Kalimantan Province, Indonesia |
2012, Samarahan, Malaysia |
