| 1 | Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching | 2019 | Jurnal Ilmiah Internasional |
| 2 | Improving white oyster mushroom productivity by biogas sludge and its potential as functional foods | 2021 | Prosiding Internasional |
| 3 | The effect of mimosa and syntan mixture on the quality of tanned red snapper leather | 2018 | Prosiding Internasional |
| 4 | Enhancing the economic value and consumer preferences of commercial mondol stingray (Himantura gerardi) leather creative products | 2018 | Prosiding Internasional |
| 5 | NON-VOLATILE COMPOUNDS OF ARABICA COFFEE (Coffea arabica) FERMENTED WITH SUGAR ADDITION FOR BREW TASTE | 2021 | Jurnal Ilmiah Internasional |
