Items where Author is "Ikrawan, Yusep"

PRAMESTI, NADIYA GITA and Ikrawan, Yusep (2024) PENGARUH KONSENTRASI CMC (Carboxy Methyl Cellulose) DAN KONSENTRASI MADU TERHADAP KARAKTERISTIK SORBET SIRSAK (Annona muricata L.). Skripsi(S1) thesis, Fakultas Teknik Unpas.

Lestari, Mardhiyah and Ikrawan, Yusep and Pranata Widjadja, Willy (2023) OPTIMALISASI FORMULA MIE KERING BERBASIS TEPUNG KOMPOSIT DENGAN PEWARNA BUNGA TELANG MENGGUNAKAN DESIGN EXPERT D-OPTIMAL TERHADAP PENURUNAN MUTU SELAMA PENYIMPANAN. Thesis(S2) thesis, UNIVERSITAS PASUNDAN.

Hindarsah, Ida and Sariningsih, Yuce and Ikrawan, Yusep and Erlangga, Heri and Erik, , and Ramdan, Andry Mohamad (2023) Model of Start Up Managemento Strengthen Student Entrepreneurship Program in The MERDEKA Campus. Quantitative Economics and Management Studies, 4 (1). pp. 51-60. ISSN 2722-6247

Widiantara, Tantan and Ikrawan, Yusep and Taufik, Yusman and Muthiah, Haura Jilan and Hariadi, Hari and Hidayat, , and Rahmawati, Laila (2022) Chemical properties of moringa milk powder used rotary vacuum drying. Food science Technology, Campinas. pp. 1-5. ISSN 0101-2061

Ikrawan, Yusep and Rukmana, Jaka and Yellianti, , and Hariadi, Hari and Hidayat, , and Rahmawati, Laila (2022) Effect of trehalose and butterfly pea (Clitoris ternatea L.) on physicochemical characteristics of drum dried milk powder. Food science Technology, Campinas. pp. 1-6. ISSN 0101-2061

Gozali, Thomas and Nurminabari, Ina Siti and Ikrawan, Yusep and Zifani, Sifa (2022) Karakteristik Produk Foodbar Berbasis Tepung Jagung Nikstamal (Zea Mays . L.) Dan Tepung Kacang Merah (Phaseolus Vulgaris sp.) Dengan lama Pemanggangan Yang Berbeda. Pasundan Food Technology, 9 (2). pp. 62-67. ISSN 2615-1405

Abdul Gani, Muhammad AlFikri and Ikrawan, Yusep and Andriana, Yusuf (2022) PENGARUH JENIS PELARUT TERHADAP KANDUNGAN ANTIOKSIDAN DAN IDENTIFIKASI KOMPONEN AKTIF LENGKUAS (Alpinia galanga) DAN TEH HITAM (Camellia sinensis). Skripsi(S1) thesis, Fakultas Teknik Unpas.

Nabila Salma, Ilma and Yellianty, ds and Ikrawan, Yusep (2022) PENGARUH KONSENTRASI HIDROLISAT PROTEIN IKAN TERHADAP KARAKTERISTIK SEREAL INSTAN. Skripsi(S1) thesis, Fakultas Teknik Unpas.

Paramesti, Elysia and Ikrawan, Yusep and Yelliantty, ds (2022) PENGARUH WAKTU STERILISASI RETORT TERHADAP KARAKTERISTIK NASI READY TO EAT. Skripsi(S1) thesis, Fakultas Teknik Unpas.

Sutrisno, Asep Dedy and Ikrawan, Yusep and Sarah, Fitria (2021) The Effect Of The Composition Of A Blend Of Arabica Coffee (Coffea Arabica) With Robusta Coffee (Coffe Acanephora) And Maltodextrin Concentration On The Characteristics Of Instant Coffee. Natural Volatiles & Essential Oils, 8 (4). pp. 10504-10520.

Zulkarnain, Axxel Faaza and Ikrawan, Yusep and Herminiati, Ainia and Iwansyah, Ade Chandra (2021) Optimization Of Formula Crackers Enhanced With Kelor (Moringa Oleifera) Leaves Using Mixture Design Method. Enhanced Knowledge in Sciences and Technology, 1 (2). pp. 1-10. ISSN 2773-6385

Ifeanyichukwu, Chioma Dilichukwu and Nwaizugbo, Chukwudi Ireneus and Subaryah, Subaryah and Ikrawan, Yusep (2020) Food Security and Sustainable Food Consumption in Nigeria. International Journal of Innovation, Chreativity and Change, 13 (12). pp. 649-660. ISSN 2201-1315

Ikrawan, Yusep and Nurminabari, Ina Siti and Putra, Faturahman Gunsan (2020) Pengaruh Konsentrasi Ampas Kecap Dan Konsentrasi Wortel (Daucus Carota) Terhadap Karakteristik Nugget Nabati. Pasundan Food Technology, 7 (1). pp. 26-32. ISSN 2615-1405

Ikrawan, Yusep and Garnida, Yudi (2020) Pengembangan Cookies Non Gluten Berbahan Tepung Sorghum Dan Tepung Labu Kuning. Penelitan HIbah Bersaing.

Maharani, Sarah and Taufik, Yusman and Ikrawan, Yusep (2020) STABILITAS ANTOSIANIN NASI MERAH INSTAN AKIBAT PENGARUH VARIETAS BERAS MERAH (ORYZA NIVARA. L) DAN TEKNIK PEMASAKAN MENGGUNAKAN METODE PENGERINGAN BEKU (FREEZE DRYING). Pasundan Food Technology, 7 (3). pp. 107-115. ISSN 2615-1405

Maharani, Sarah and Taufik, Yusman and Ikrawan, Yusep (2020) Stabilitas Antosianin Nasi Merah Instan Akibat Pengaruh Varietas Beras Merah (Oryza Nivara. l) dan Teknik Pemasakan Menggunakan Metode Pengeringan Beku (Freeze Drying). Pasundan Food Technology, 7 (3). pp. 107-115. ISSN 2615-1405

Ikrawan, Yusep and Hervely, , and Pirmansyah, Wandy (2019) Korelasi Konsentrasi Black Tea Powder (Camelia Sinensis) Terhadap Muiu Sensori Produk Dark Chocolate. Pasundan Food Technology, 6 (2). pp. 105-115. ISSN 2615-1405

Solichin, , and Effendi, Muhammad Supply and Ikrawan, Yusep (2019) Optimalisasi Formulasi Brown Rice Noodle Dengan Aplikasi Program Linier. Media Informasi Poltekes Kemenkes Tasikmalaya.

Julianti, Wahidiyanti Putri and Ikrawan, Yusep and Iwansyah, Ade Chandra (2019) Pengaruh Jenis Pelarut Terhadap Kandungan Total Fenolik, Aktifitas Antioksidan Dan Toksisitas Ekstrak Buah Ciplukan (Physalis Angulata L). Jurnal Riset Teknologi Industri, 13 (1). pp. 70-79.

Paramita, V. Santi and Isnayati, Iis and Ikrawan, Yusep and Adialita, Tania (2019) Secercah Hati: Community Empowerment Program in Health and Economic Affairs through the Role of Posyandu and Posbindu. Jurnal Mitra, 3 (2). pp. 151-163.

Arief, Dede Zainal and Ikrawan, Yusep and Rizkia, Faradilla Noor (2018) Characteristics Of Fish Crackers Based On Types Of Fish And Different Types Of Starch. Pasundan Food Technology, 5 (2). pp. 102-110. ISSN 2615-1405

Arief, Dede Zainal and Ikrawan, Yusep and Rizqia, Faradilla Noor (2018) Characteristics Of Fish Crackers Based On Types Of Fish And Different Types Of Starch. Pasundan Food Technology, 5 (2). pp. 102-110. ISSN 2615-1405

Ikrawan, Yusep and Arief, Dede Zailan and Lirayani, Early (2018) Korelasi Konsentrasi Cocoa Butter Substitute Terhadap Karakterikstik White Chocolate Yang Diperkaya Black Tea Powder (Camellia sinensis). Pasundan Food Technology, 5 (3). pp. 205-214. ISSN 2615-1405

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

Ikrawan, Yusep and Hasnelly, , (2017) Inovasi Nilai Produk Dalam Meraih Keunggulan Kompetitif Produk Pangan Fungsional. Penelitian Hibah Bersaing.

Ikrawan, Yusep and Hasnelly, , and Syahrudin, Dindin (2017) Sifat Fungsional Dark Chocolate yang Bergula Rendah Kalori dengan Penambahan Green Tea dan Soy Powder. Prosiding. pp. 713-725. ISSN 976-602-72006-3-0

Ramadiyanti, Mita and Ikrawan, Yusep (2016) Formulasi Tepung Komposit terhadap Mie Basah Menggunakan Response Surface Methodology Flour Formulations Using Wet Noodle To Composite Response Surface Methodology. PASPALUM, IV (2). pp. 31-42. ISSN 2088-5113

Ikrawan, Yusep and Hasnelly, , (2016) Inovasi Nilai Produk Dalam Meraih Keunggulan Kompetitif Produk Pangan Fungsional. Penelitian Hibah Bersaing.

Ikrawan, Yusep and Hasnelly, , (2015) Inovasi Nilai Produk Dalam Meraih Keunggulan Kompetitif Produk Pangan Fungsional. Penelitian Hibah Bersaing.

Ikrawan, Yusep and Wahyuniardi, Rizki and Widiantara, Tantan and Surdjaman, Sidik (2014) Penyusunan Draft SKKNI Bidang Industri Pengolahan Kakao. Seminar Nasional IDEC. pp. 518-524. ISSN 978-602-70259-2-9

Selamat, Jinap and H.N., Lioe and Ikrawan, Yusep and B., Jamilah (2010) Role Of Carboxypeptidases To The Free Amino Acid Composition, Methylpyrazine Formation And Sensory Characteristic Of Under Fermented Cocoa Be. International Food Reseach Journal, 17. pp. 763-774.