Total 36 citations from 17 documents. Source: Scopus search (Last update: 2021-11-11 19:12:15).
1. Abdullah, N., Dirpan, A., Bastian, F., Sukendar, K., Djalal, M., & Restu Pala’langan, M. (2020). The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon Canrea. J. Food Technol. Nutr. Culin. J, 3, 34–41.
2. Prayitno, A. H., Meswari, R., & Diauddin, M. (2020). The study of chemical contents, daily values, and microbiology of chicken chili sauce. Canrea J Food Technol Nutr Culin, 3(1), 49–56.
3. Fadly, D., Purwayantie, S., & Arundhana, A. I. (2020). Total Phenolic Content, Antioxidant Activity and Glycemic Values of Non-Meat Burger Patties. Canrea J. Food Technol. Nutr. Culin. J, 1–9..
4. SEPTIANTI, E., SALENGKE, LANGKONG, J., SUKENDAR, N. K., & HANIFA, A. P. (2020). Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers Canrea. J. Food Technol. Nutr. Culin. J, 3(1), 10–25.
5. Sisilia Yolanda, D., Dirpan, A., Nur Faidah Rahman, A., Djalal, M., & Hatul Hidayat, S. (2020). The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish Canrea. J. Food Technol. Nutr. Culin. J, 3, 74–86.
6. Helmalia, A. W., Putrid, P., & Dirpan, A. (2019). The Potential of Tradition-al Spices as a Source of Natural Antioxidants for Functional Food Raw Materials. Canrea J Food Technol Nutr Culin J, 2(1), 26–31.
7. Sukendar, N. K., Tawali, A. B., Salengke, S., Syarifuddin, A., Mochtar, A. H., & Fakhruddin, A. (2019). Perubahan Sifat Fisiko-Kimiawi Selama Proses Fermentasi Biji Kakao Segar Canrea. J. Food Technol. Nutr. Culin. J, 98–105.
8. Laga, A., Putri, T. P., Syarifuddin, A., Hidayah, N., & Muhpidah, M. (2019). Pengaruh Penambahan Asam Askorbat Terhadap Sifat Fungsional Pati Ubi Jalar Ungu (Ipomea batatas L.). Canrea J. Food Technol. Nutr. Culin. J, 2, 90–97.
9. Budyghifari, L., Arista, S. S. D., Suloi, A. N. F., & Laga, A. (2019). The Effect of Coconut Embrio (Kentos) Concentration on Chicken Fat Degradation. Canrea J. Food Technol. Nutr. Culin. J., 2, 19–25.
10. Langkong, J., Mahendradatta, M., Tahir, M. M., Abdullah, N., & Reski, M. (2019). Utilization of Cocono Seed Skin (Theobroma Cacao L) Become Chocolate Cookies Products. Canrea J. Food Technology, Nutr. Culin. J., 2, 44–50.
11. Pangerang, F., & Rusyanti, N. (2019). Evaluation of Red Rice Quality and Local Black Rice on Land Breaking, Bulungan District, Kalimantan Utara. Canrea J. Food Technol. Nutr. Culin. J., 2, 81–89.
12. Abdullah, N., Zainal, Z., & Nurmadiah, N. (2018). Pengaruh Penambahan Pure Terung Belanda (Solanum betacea Cav.) dengan Gula terhadap Mutu Fisik dan Kimia Es Krim Canrea. J. Food Technol. Nutr. Culin. J, 31–40.
13. Bilang, M., Tahir, M., & Haedar, D. (2018). Study on the encapsulation viability of probiotic cells (Lactobacillus plantarum and Streptococcus thermophilus) in ice cream. Canrea J Food Technol Nutr Culin J, 41–52.
14. Genesa, J., Sukendar, N. K., & Regia, S. (2018). Studi of Making Fungsional Nugget from Skipjack Fish (Katsuwonus pelamis L.) with Noni Fruit Ekstrak (Morinda citrifolia L. Canrea J. Food Technol. Nutr. Culin. J., 1, 69–77.
15. Bilang, M., Dirpan, A., & Sakinah, N. (2018). Pengaruh Pemanasan Berulang (Tyndalisasi) Saus Spaghetti Ikan Tuna Terhadap Daya Terima Dan Pendugaan Umur Simpan Dengan Metode Akselerasi Model Persamaan Arrhenius. Canrea J. Food Technol. Nutr. Culin. J., 1, 98–106.
16. Pangeran, F., & Rusyanti, N. (2018). Characteristics and Quality of Local Rice in Bulungan District, North Kalimantan. Canrea J. Food Techology, Nutr. Culin. J., 1, 107–117.
17. Tawali, A. B., Abdullah, N., & Wiranata, B. S. (2018). The influence of fermentation using bacteria lactic acid yoghurt to the flavor of coffe robusta (Coffea robusta). Canrea J. Food Technol. Nutr. Culin. J, 1, 90–97.
Widasari, L., Chalid, M. T., Jafar, N., Thaha, A. R., & Dirpan, A. (2020). The role of multimicronutrients on improving better pregnancy outcomes: A literature review. Systematic Reviews in Pharmacy, 11(8), 550–553.
Azriful, Bujawati, E., Nildawati, Ramdan, R., Mallapiang, F., & Suyuti, S. (2021). Health Belief Model on women’s cancer recovery (a phenomenological study on cancer survivors). Gaceta Sanitaria, 35, S9–S11.
Dewi, Y. S. K., Simamora, C. J. K., & Fadly, D. (2020). Antioxidant and Antimicrobial Activities of Methanolic Extracts of Scorodocarpus borneensis Becc. Systematic Reviews in Pharmacy, 11(7), 246–252.
Mardikasari, S. A., Akib, N. I., Suryani, & Nahdiyati, R. (2020). Formulation and characterization of antioxidant phytosome gel of kersen leaves (Muntingia calabura l.). International Journal of Current Research and Review, 12(23), 166–172.
Sutiknyawati Kusuma Dewi, Y., Lestari, O. A., & Fadly, D. (2020). Identification phytochemicals and antioxidant activities of various fractions of methanol extracts from bark of kulim tree (Scorodocarpus borneensis Becc.). Systematic Reviews in Pharmacy, 11(8), 217–221.
Bulkis, S., Jamil, M. H., Lanuhu, N., & Italiani, F. (2020). Gender roles in cocoa sustainability programs. 575(1).
Lembong, E., Djali, M., & Utama, G. L. (2021). Antioxidant properties of cocoa (Theobroma cocoa L.) shell powder in fermentation and immersion treatments. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 69(4), 533–541.
Ramos-Escudero, F., Casimiro-Gonzales, S., Fernández-Prior, Á., Cancino Chávez, K., Gómez-Mendoza, J., Fuente-Carmelino, L. D. L., & Muñoz, A. M. (2021). Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.). LWT, 147.
Septianti, E., Salengke, & Langkong, J. (2020). Profile of bioactive compounds, antioxidant and aromatic component from several clones of cocoa beans during fermentation. 575(1).
Sukmawati, Ala, A., Patandjengi, B., & Gusli, S. (2020). The physicochemical properties of agricultural waste inoculated with alginate-producing bacteria: structural modification for biochar stability as a soil amendment formula. Plant Cell Biotechnology and Molecular Biology, 21(67–68), 87–101.
(Alfiana et al., 2021)Agustianti, D., Dirpan, A., & Syarifuddin, A. (2021). The potential application of red cabbage indicator film as smart packaging on tuna fillet. 807(2).
Alfiana, S. H., Dirpan, A., & Latief, R. (2021). The potential of active packaging for tuna. 788(1).
Kamaruddin, I., Dirpan, A., & Bastian, F. (2021). The novel trend of bacterial cellulose as biodegradable and oxygen scavenging films for food packaging application : An integrative review. 807(2).
Mardikasari, S. A., Akib, N. I., Suryani, & Nahdiyati, R. (2020). Formulation and characterization of antioxidant phytosome gel of kersen leaves (Muntingia calabura l.). International Journal of Current Research and Review, 12(23), 166–172.
Budiastuti, B., Safitri, Y. A., Plumeriastuti, H., Srianto, P., & Effendi, M. H. (2020). Effect of cinnamon (Cinnamomum burmannii) bark oil on testicular histopathology in streptozotocin induced diabetic wistar male rats. Journal of Global Pharma Technology, 12(2), 901–907.
Arsyad, M., Nuddin, A., Yusuf, S., Kawamura, Y., Sinaga, B. M., & Khaerati, R. (2020). Strengthening sustainable agriculture through cocoa smallholders production. 486(1).
Astari, A., Bulkis, S., & Kaimuddin. (2020). Empowerment of farmer groups in development cocoa agribusiness in Soppeng Regency. 492(1).
Fairuzia, N., Krisnamurthi, B., & Rifin, A. (2020). Analysis on sustainability status of cocoa plantation smallholders. 486(1).
Nurqadri, S., Asrul, L., & Mustari, K. (2020). The effectiveness of the land suitability analysis approach as a determinant of a sustainable cocoa (Theobroma cacao. L) productivity improvement strategy in East Luwu Regency. 486(1).
Pabbenteng, Samawi, F. W., & Maming. (2020). The utility of cocoa pods husk M45 (Theobroma cocoa) as adsorbent of heavy metals, iron (Fe) and copper in the laboratory wastewater. 473(1).
Pato, U., Ayu, D. F., Riftyan, E., Restuhadi, F., Pawenang, W. T., Firdaus, R., Rahma, A., Surono, I. S., & Jaswir, I. (2021). Physicochemical property of oil palm leaves and utilization of cellulose microfiber as probiotic encapsulant. Biodiversitas, 22(7), 2937–2944.
Baharuddin, F., Hatta, W., & Said, M. I. (2021). The effects of wheat, tapioca, corn, and red rice flour on TBA value and color sensory quality and the aroma of dangke nuggets. 788(1).
Hasma, Abustam, E., Malaka, R., & Said, M. I. (2021). Physico-chemical properties of chicken nugget by addition gelatin from the skin and bones of goat with pretreatment L.plantarum and acetic acid. 788(1).
Ichwan, A. M., Adhawati, S. S., & Jusni. (2020). The strategy of strengthening business of salt-boiled fish scad (Decapterus ruselli) in Bulukumba Regency. 492(1).
Wardiny, T. M., Sumiati, Retnani, Y., & Setyono, A. (2021). The effect of Noni (Morinda citrifolia) leaf shoot meal as an antioxidant and antibacterial against Salmonella sp. And Escherichia coli. 788(1).
Latief, R., Farahdiba, A. N., & Amalia, A. N. (2020). Shelf life study of Bolu Cukke using the Accelerated Shelf Life Testing (ASLT) method. 486(1).
Mas’ud, H., Rochimiwati, S. N., & Dirpan, A. (2020). Acceptability and protein value of snack made of cork fish flour and sweet potato flour for tuberculosis (TB) patients in Public Health Center of Pacerakang Makassar. Enfermeria Clinica, 30, 335–339.
Elsion, E. A., Jamil, M. H., & Betaubun, P. (2020). The effectiveness of rice field expansion program in increasing rice product in Tanah Miring District, Merauke Regency. 473(1).
Rahman, A., Genisa, J., & Zainal. (2020). Maltodextrin quality prepared from spoiled and leftover rice. . 575(1).
Rusdin, I., Laga, A., & Pirman. (2020). Optimalization the temperature and time of soaking in instant rice making process. 575(1).
Makky, M., Santosa, Cherie, D., Putri, R. E., & Hasan, A. (2021). Chemical compounds identification of Rice cultivars in West Sumatra. 644(1).
Sholichah, E., Desnilasari, D., Subekti, R. J., Karim, M. A., & Purwono, B. (2021). The influence of coffee cherry fermentation on the properties of Cascara arabica from Subang, West Java. 1011(1).
