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Cahyadi, Wisnu (2023) Development, physiochemical and sensory evaluation of a new effhaccpervescent tablet formulation based on Moringa oleifera leaves extract. International Journal Food Engineering. pp. 1-9.
Cahyadi, Wisnu (2022) Effect of Yeast Concentration and Moromi Fermentation During toward The Characteristics of Sorghum Grain Sweet Soy Sauce. International Cobference on Food Agliculture and Natural Science. pp. 1-10.
Cahyadi, Wisnu (2022) Organoleptic Characteristics of Banana Flakes Based on Maturity Level of Banana (Musa Paradisiaca) CV. Ambon. International Conference on Food and Agliculture. pp. 1-10. ISSN 1755-1307
Cahyadi, Wisnu (2022) Penerapan Teknologi Pengolahan Sorgum Dalam Upaya Meningkatkan Ketahanan Dan Kemandirian Pangan. Hibah Terapan Unggulan Perguruan TInggi. pp. 1-23.
Cahyadi, Wisnu (2022) Pengaruh Temperatur, Pencahayaan, Dan Kebisingan Terhadap Pengujian Ketepatan Menggunakan Model Experiment Design 3f Factorial dengan Metode Analysis of Variances. Jurnal Kalibrasi, 20 (1). pp. 1-8. ISSN 1412-3614
Cahyadi, Wisnu (2022) Perbandingan Tepung Sorgum (sorghum bicolor l. moench) dengan Tepung Singkong (Manihot Escolenta) dan Konsentrasi Gliserol Monostearat (GMS) terhadap Karakteristik Beras Analog Fortifikasi. Agrieekstensia, 21 (1). pp. 107-116. ISSN 1412-4866
Cahyadi, Wisnu (2022) : Physicochemical Properties of Flakes Made from Different Maturity Levels of Banana (Musa Paradisiaca) CV. Ambon. IOP Conference Series: Earth and Environmental Science. pp. 1-8.
Cahyadi, Wisnu (2022) Shelf Life Evaluation of Formulated Cookies from Hanjeli (Coix Llacryma-jobi L.) and Moringa Leaf Flour (Moringa oleifera). Food BioScience. pp. 1-11. ISSN 2212-4292
Sutrisno, Asep Dedi and Cahyadi, Wisnu (2021) Determination of Galendo’s Shelf Life on Various of Storage Temperatures by Arrhenius Method. Journal of Science and Society, 4 (3). pp. 141-152. ISSN 2715-8780
Cahyadi, Wisnu (2021) Kajian Haccp (Hazard Analysis And Critical Control Point) Proses Pembuatan Snack Bar Berbasis Pisang (Musa Paradisiaca). Jurnal Riset Teknologi Industri. pp. 476-486. ISSN 1978-6891
Cahyadi, Wisnu (2021) Kajian dan Uji Kinerja Rancang Bangun Mesin Perontok Sorgum. Jurnal Agriekstensia, 20 (2). pp. 169-182. ISSN 1412-4866
Cahyadi, Wisnu and Taufik, Yusman and Yuliani, S and Surahman, DN (2021) The Kinetics of Iodine Content Decreasein Fortified Rice During Storage. IOP Conference Series: Materials Science and Engineering, 1053 (1). 012067. ISSN 1757-8981
Cahyadi, Wisnu (2021) Optimasi Formula Dan Karakterisasi Produk Cookies Berbahan Dasar Pasta Kacang Mete (Anacardium Occidentale L). Jurnal Riset Teknologi Industri, 14 (2). pp. 176-187. ISSN 1978-689
Cahyadi, Wisnu (2020) The Double Fortification of Micro-Nutrients Iodium and Folid Acid) on Dried Noodle Products Breadfruit Flour. Journal of Environmental Treatment Technique, 8 (4). pp. 1337-1344. ISSN 2309-1185
Cahyadi, Wisnu (2020) Pendugaan Umur Simpan Snack Bar Pisang Dengan Metode Arrhenius Pada Suhu Penyimpa An Yang Berbeda (Estimation Of Banana Snack Bar Shelf Life With Different Storage Temperatures Using Arrheniu Method). Biopropal Industri. pp. 127-137. ISSN 2502-2962
Cahyadi, Wisnu (2019) Formulation Banana Flakes using Different Type and Concentration of Fillers. IOP Conference Series: Earth and Environmental Science.
Cahyadi, Wisnu (2019) Study of Proses Innovation on African Catfish (Clarias Gariepinus) Gluten-Free Product. International Conference on Food and Bio-Industri. pp. 1-8. ISSN 1755-1315
Cahyadi, Wisnu and Ikrawan, Yusep and S., Yuliani and N, Diki (2018) Stability of Micronutrients (Vitamin A, Iron And Iodine) Content in Fortified Rice. Saudi Jurnal of Engineering and Technology (SJEAT). pp. 183-187. ISSN 2415-6272
Cahyadi, Wisnu (2022) Fermentasi Pangan. Other. Manggu Makmur Tanjung Lestari, Bandung.
Cahyadi, Wisnu (2012) Analisis & Aspek Kesehatan Bahan Tambahan Pangan. Other. Bumi Aksara, Jakarta.
Cahyadi, Wisnu (2009) Kedelai Khasiat dan Teknologi. Other. Bumi Aksara, Jakarta.
Sutrisno, Asep Dedi and Cahyadi, Wisnu and Taufik, Yusman and Sumartini, , (2022) KETAHANAN PANGAN. Manggu Makmur Tanjung Lestari, Bandung. ISBN 978-623-6003-59-6
Sutrisno, Asep Dedi and Cahyadi, Wisnu and Taufik, Yusman and Sumartini, , (2022) Ketahanan Pangan. Manggu Makmur Tanjung LEstari, Bandung. ISBN 978-623-6003-59-6
Cahyadi, Wisnu and Taufik, Yusman and Riadi, Farid (2022) Sorgum, Inovasi Teknologi dan Produk. Pustaka Jaya, Bandung. ISBN 978-623-221-869-7
Puspa Kanthie, Reginezha and Cahyadi, Wisnu and Endah Rohima, Ira (2022) PENGARUH JENIS BAHAN PENCAMPUR DAN WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK FLAKES SORGHUM (Sorghum bicolor L.). Skripsi(S1) thesis, Fakultas Teknik Unpas.
Handayani, sri and Cahyadi, Wisnu and Assalam, Syarif (2022) PENGARUH KONSENTRASI EKSTRAK JAHE MERAH (Zingiber officinale ver. Rubrum) DAN SUHU PEMANGGANGAN TERHADAP KARAKTERISTIK CHEESE STICK SORGUM (Sorghum bicolor L. moech). Skripsi(S1) thesis, Fakultas Teknik Unpas.
Nur Hanifah, Aulia and Ikrawan,, Yusep and Cahyadi, Wisnu (2022) PENGARUH LAMA FERMENTASI DAN KONSENTRASI JAMUR Rhizopus oligosporus TERHADAP KARAKTERISTIK TEMPE BIJI SORGUM (Sorghum bicolor (L) Moench). Skripsi(S1) thesis, Fakultas Teknik Unpas.
Nawafil, Dinar and Cahyadi, Wisnu and -, Sumartini (2022) POTENSI BAKTERI ASAM LAKTAT KOMBUCHA NIRA BATANG SORGUM DENGAN PERLAKUAN PENAMBAHAN VARIASI KONSENTRASI SUKROSA. Skripsi(S1) thesis, Fakultas Teknik Unpas.
P00202210021 (2023) Mesin Pengupas Kulit Biji Sorgum. Int.Cl./A 23N 7/00(2006.01).
P00202110108 (2022) MESIN PENEPUNG SORGUM. R5 5.IIIuII3I(t.Itt:22.
2022/06672 (2021) MESIN PERONTOK SORGUM. P00202110109.
Yudi Garnida, Wisnu Cahyadi & Rizka Siti Fauziyyah (2019) PENGARUH KONSENTRASI KALSIUM KLORIDA (CaCl2) DAN JENIS PATI SEBAGAI BAHAN EDIBLE COATING TERHADAP PENGHAMBATAN CHILLING INJURY TOMAT CHERRY (Lycopersicon Esculentum Mill). EC00201977436.
EC00201821116 (2017) Analisis & Aspek Kesehatan Bahan Tambahan Pangan. 000111869.
EC002001821115 (2017) Fermentasi Pangan Aplikasi dan Teknologi. 000111868.
EC002001821114 (2014) Kajian dan Aspek Teknologi Fortifikasi Zat Gizimikro. 000111867.
EC00201821119 (2012) Kedelai Khasiat dan Teknologi. 000111866.
