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Mardiyanto, Mohammad and Wulandari, Elin Dwi (2026) Evaluasi Mutu Fisik dan Sensoris Cone Es Krim Tersubstitusi Tepung Ubi Jalar Manis Kuning (Ipomoea Batatas). ORYZA: JURNAL PENDIDIKAN BIOLOGI, 15 (1). pp. 29-37. ISSN 2599-1337
Sasmita, Irene Ratri Andia and Fadhila, Putu Tessa and Kusumasari, Findi Citra and Mardiyanto, Mohammad and Kurniawati, Emi (2025) Chemical And Microbiological Properties Of Fermented Dragon Fruit Peel Beverages. Jurnal Ilmiah Inovasi, 25 (2). pp. 128-131. ISSN 2527-6220
Fadhila, Putu Tessa and Sasmita, Irene Ratri Andia and Kusumasari, Findi Citra and Mardiyanto, Mohammad and Emi, Kurniawati (2025) Minuman Fermentasi Kulit Buah Naga: Optimasi Formulasi Menggunakan Response Surface Methodology (Rsm)- Central Composite Design (CCD). Minuman Fermentasi Kulit Buah Naga: Optimasi Formulasi Menggunakan Response Surface Methodology (Rsm)- Central Composite Design (CCD), 10 (1). pp. 89-98. ISSN 2745-8946
Kusumasari, Findi Citra and Sasmita, Irene Ratri Andia and Fadhila, Putu Tessa and Mardiyanto, Mohammad and Kurniawati, Emi (2024) Development of Spontaneous Fermented Drink from Red Dragon Fruit Peel (Hylocereus polyrhizus): Chemical and Microbiological Perspectives. Food Science and Technology Journal, 7 (2). pp. 105-116. ISSN 2622-4127
Mardiyanto, Mohammad and Fadhila, Putu Tessa and Nurwahyuningsih, Nurwahyuningsih and Rakhmadevi, Ade Galuh (2024) Karakteristik Mutu Sensoris Cookies Tinggi Serat dengan Substitusi Tepung Okara. INNOVATIVE: Journal Of Social Science Research, 4 (2). pp. 1591-1597. ISSN 2807-4238
