Items where Author is "Wahyono, Agung"

Suryaningsih, Wahyu and Wahyono, Agung and Budiati, Titik and Ardiyansyah, Muhammad (2024) Penerapan Mesin Pengiris Rotary Untuk Meningkatkan Mutu Produk Sambal Bawang Merah Goreng di UKM Mbak May. 6th National Conference For Community Service (NACOSVI), 6 (1). pp. 455-460. ISSN 2986-1020

Wahyono, Agung and Budiati, Titik and Shahbaz, Hafiz Muhammad (2023) Feasibility of Using Yellow Pumpkin (Cucurbita moschata) in Developing Bakery Products. In: Biological and Abiotic Stress in Cucurbitaceae Crops. IntechOpen Limited, London. ISBN 978-1-83769-597-3

Paten sederhana (2023) Bakso Nabati Rumput Laut (Eucheuma cottoni). IDS00000633.

Pratyarsi, Pradipta Beril and Yudiastuti, Silvia Oktavia Nur and Budiati, Titik and Wahyono, Agung (2023) Pengaruh Perbandingan Tepung Ketan dan Gel Rumput Laut (Eucheuma cottonii) Terhadap Karakteristik Fisik dan Kimia Sponge cake. Journal of Food Engineering, 2 (2). pp. 66-72. ISSN 2810-0824

Budiati, Titik and Yudiastuti, Silvia Oktavia Nur and Suryaningsih, Wahyu and Wahyono, Agung (2022) Perancangan Tata Ruang Produksi Nanokitosan Limbah Selongsong Pupa BSF. Buletin Poltanesa, 23 (2). pp. 786-791. ISSN 2721-5369

Budiati, Titik and Suryaningsih, Wahyu and Wahyono, Agung (2022) Pelatihan dan Pendampingan Kegiatan Produksi Sabun Organik Berbahan Limbah Kulit Kopi sebagai zat antimikroba di Desa Kemuning Lor, Kabupaten Jember. J-Dinamika : Jurnal Pengabdian Masyarakat, 7 (2). pp. 339-342. ISSN 2503-1112

Yudiastuti, Silvia Oktavia Nur and Wahyono, Agung and Budiati, Titik and Arsiwi, Maudia Dwi (2022) Karakteristik Mutu Sensori Bakso Nabati Rumput Laut. Journal of Food Engineering, 1 (1). pp. 33-39. ISSN 2810-0824

Subaktilah, Yani and Wahyono, Agung and Yudiastuti, Silvia Oktavia Nur and Mahros, Qurrota A'yun (2021) Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning. Jurnal Ilmiah Inovasi, 21 (1). pp. 18-21. ISSN 1411-5549

Subaktilah, Yani and Wahyono, Agung and Yudiastuti, Silvia Oktavia Nur and Avianti, Tirza M (2021) Chemical characteristic of steamed pumpkin brownies premix flour. IOP Conference Series: Earth and Environmental Science. 012054. ISSN 1755-1315

Subaktilah, Yani and Wahyono, Agung and Yudiastuti, Silvia Oktavia Nur (2021) Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning. Jurnal Ilmiah Inovasi, 21 (1). pp. 18-21. ISSN 1411-5549

Kasutjianingati, Kasutjianingati and Wahyono, Agung and Brilliantin, Aulia and Sari, Elok Kurnia Novita and Prayitno, Prayitno (2021) The production of pak choy (Brassica rapa L) based on cleaner coffee production. IOP Conference Series: Earth and Environmental Science, 672 (1). 012094. ISSN 1755-1307

Wahyono, Agung and Yudiastuti, Silvia Oktavia Nur (2020) Antioxidant activity and Total Phenolic Contents of Bread Enriched with Pumpkin Flour. IOP Conference Series: Earth and Environmental Science. ISSN 1755-1315

subaktilah, Yani and Wahyono, Agung and Yudiastuti, Silvia Oktavia Nur (2020) Chemical Characteristic of steamed pumpkin brownies premix flour. IOP Conference Series: Earth and Environmental Science. ISSN 1755-1315

Apriliyanti, Mulia W. and Suryanegara, Muhammad A. and Wahyono, Agung and Djamila, Siti (2020) KONDISI OPTIMUM PERLAKUAN AWAL DAN PENGERINGAN KULIT BUAH NAGA KERING. Jurnal Teknologi dan Industri Pangan, 31 (2). pp. 155-163. ISSN 19797788

Kasutjianingati, Kasutjianingati and Wahyono, Agung and Brilliantina, Aulia and Novitasari, Elok Kurnia (2020) SWOT and Analytical Network Process (ANP) Analysis for Robusta Coffee Bean Development Strategy in Panti District, Jember Regency. IOP Conference Series: Earth and Environmental Science, 411. 012019. ISSN 1755-1315

Kasutjianingati, Kasutjianingati and Siswadi, Edi and Kusparwanti, Tririni and Wihartiningseh, Niniek and Wahyono, Agung (2019) Implementasi Memperpanjang Masa Produk Jamur Tiram (Pleurotus ostreatus) Segar Menjadi Produk Bahan Kering. Prosiding Seminar Nasional Hasil Penelitian dan Pengabdian pada Masyarakat 2016. ISSN 978-602-14917-2-0

Wahyono, Agung and Kurniawati, Elly and Kasutjianingati, Kasutjianingati and Park, Kang-Hyun and Kang, Woo-Won (2018) OPTIMASI PROSES PEMBUATAN TEPUNG LABU KUNING MENGGUNAKAN RESPONSE SURFACE METHODOLOGY UNTUK MENINGKATKAN AKTIVITAS ANTIOKSIDANNYA. Jurnal Teknologi dan Industri Pangan, 29 (1). pp. 29-38. ISSN 19797788

Wahyono, Agung and Tifania, A Z and Kurniawati, Elly and Kasutjianingati, Kasutjianingati and Kang, W W and Chung, S K (2018) Physical properties and cellular structure of bread enriched with pumpkin flour. IOP Conference Series : Erath and Enviromental Science, 208 (1). pp. 1-7. ISSN 2527-6220

Wahyono, Agung and Novianti, Novianti and Bakri, Abi and Kasutjianingati, Kasutjianingati (2018) Physicochemical and sensorial characteristics of noodle enriched with oyster mushroom (Pleorotus ostreatus) powder. Journal of Physics: Conference Series, 953. 012120. ISSN 1742-6588 (In Press)

Wahyono, Agung and Arifianto, Aji Seto and Wahyono, Nanang Dwi and Riskiawan, Hendra Yufit (2017) PROSPEK EKONOMI KEBIJAKAN PEMANFAATAN PRODUKTIVITAS LAHAN TIDUR UNTUK PENGEMBANGAN PORANG DAN JAMUR TIRAM DI JAWA TIMUR. Cakrawala: Jurnal Litbang Kebijakan, 11 (2). pp. 171-180. ISSN 1978-0354

Wahyono, Agung and Kurniawati, Elly and Kasutjianingati, Kasutjianingati and Kang-Hyun, Park and Woo-Won, Kang (2017) Optimasi Kadar Total Penol dan Aktivitas Antioksidan Tepung Labu Kuning Menggunakan Response Surface Methodology (RSM). Prosiding Seminar Nasional Hasil Penelitian Tahun 2017. pp. 1-6. ISSN 978-602-14917-5-1

Budiati, Titik and Yudiastuti, Silvia Oktavia Nur and Wahyono, Agung Effect Of Hydrogen Peroxide Concentration on The Deacetylation Degree Of Chitosan Extracted From Maggot Waste. Food Science and Technology Journal, 6 (2). pp. 86-93. ISSN 2622-4127