{"id":9001,"date":"2022-09-09T16:14:26","date_gmt":"2022-09-09T08:14:26","guid":{"rendered":"https:\/\/faperta.unmul.ac.id\/web\/?p=9001"},"modified":"2022-09-12T08:49:31","modified_gmt":"2022-09-12T00:49:31","slug":"publikasi-ilmiah-jurusan-thp","status":"publish","type":"post","link":"https:\/\/faperta.unmul.ac.id\/web\/publikasi-ilmiah-jurusan-thp\/","title":{"rendered":"Publikasi Ilmiah Jurusan THP"},"content":{"rendered":"
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Publikasi Pada Jurnal Internasional Bereputasi<\/strong><\/h5>\n<\/header>\n
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Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Artikel<\/strong><\/td>\n<\/tr>\n
2019<\/strong><\/td>\nAnton Rahmadi, Marinda Istiqomah, Aswita Emmawati<\/td>\nObservation of Bitterness Reducing Ability of Melastomataceae Leaf Extracts on Caffeine and Coffee Powder<\/td>\n<\/tr>\n
 <\/strong><\/td>\nWiwit Murdianto, Yudi Pranoto, Sri Anggrahini, Sutardi<\/td>\nAlteration of cassava starch properties after ozone-oxidation treatment in different time<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMaghfirotin Marta Banin, Tyas Utami, Muhammad Nur Cahyanto, Jaka Widada and Endang Sutriswati Rahayu<\/td>\nEffects of Consumption of Probiotic Powder Containing Lactobacillus Plantarum Dad-13 on Fecal Bacterial Population in School-Age Children in Indonesia<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBohari, Anita Karolina, Djihan Ryn Pratiwi, Erwin, Anton Rahmadi<\/td>\nToxicity test, antioxidant activity test and GC-MS profile of the active fraction of Coptosapelta tomentosa (Blume) root (Merung)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAnton Rahmadi, Rimbawan Apriyadi, Miftakhur Rohmah, Bernatal Saragih<\/td>\nMelastomataceae leaf extract for masking the bitter flavor of dark chocolate<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSulistyo Prabowo , Muflihah Muflihah<\/td>\nSynthesis of adsorbent from food industry waste for purification of used cooking oil[version 1; peer review: 2 approved with reservations]<\/td>\n<\/tr>\n
 <\/strong><\/td>\nKrishna Purnawan Candra, Kasma, Ismail, Marwati, Wiwit Murdianto, and Yuliani<\/td>\nOptimization Method for the Bioethanol Production from Giant Cassava (Manihot esculenta var. Gajah) Originated from East Kalimantan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nFahrul Agus , Muh. Ihsan , Dyna Marisa Khairina , Krishna Purnawan Candra<\/td>\nESforRPD2: Expert System for Rice Plant Disease Diagnosis [version 2; peer review: 1 approved, 1 approved with reservations]<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSaragih Bernatal, Naibaho Netty Maria and Saragih Bernaulus<\/td>\nNutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih, Ita Erlita, Marwati, Aswita Emmawati, Odit Ferry Kurniadinata<\/td>\nFermentation duration 60 hours of kepok banana (Musa paradisiaca Linn) corm produces the best flour quality<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih, Lestari Micha Laela, RahayuAgustina<\/td>\nGood Diet Knowledge Is Associated with Normal Cholesterol Levels in the Elderly Handayani Integrated Health Post (Posyandu) Juanda Samarinda<\/td>\n<\/tr>\n
2020<\/strong><\/td>\nRusdiansyah, Bernatal Saragih, Achmad Zaini, Odit Ferry Kurniadinata<\/td>\nIdentification of dominan maternal and paternal line characters influence to new find sahang durian plant morphological characters as nature cross-pollination result<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMiftakhur Rohmah, S Raharjo, C Hidayat, R Martien<\/td>\nApplication of Response Surface Methodology for the Optimization of \u03b2\u2010Carotene\u2010Loaded Nanostructured Lipid Carrier from Mixtures of Palm Stearin and Palm Olein<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAnton Rahmadi, Miftakhur Rohmah, Uni Wahyuni Sagena<\/td>\nHorizontal Integration with Emphasize on IoT: from Tropical Functional Food Research to Teaching Excellence<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMiftakhur Rohmah, Syaiful Choiri, Sri Raharjo, Chusnul Hidayat, Ronny Martien<\/td>\nPalm stearin and olein binary mixture incorporated into nanostructured lipids carrier: Improvement food functionality for micronutrient delivery<\/td>\n<\/tr>\n
 <\/strong><\/td>\nRahmadi, A., Yunus, Y., Ulfah, M., Candra, K.P. dan Suwasono, S<\/td>\nMicroorganism population, theobromine, antioxidant, and FTIR analysis of Samarinda cocoa bean fermented with Saccharomyces cerevisiae and Acetobacter aceti<\/td>\n<\/tr>\n
 <\/strong><\/td>\nPrayitno, Y.A., Emmawati, A. dan Rahmadi, A.<\/td>\nPhysico-chemical characteristics, antibacterial, and antioxidant activities of genuine forest honey from East Kalimantan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSwandari Paramita, Anton Rahmadi*, Ronny Isnuwardana, Rudy Agung Nugroho<\/td>\nOne-month Progress of COVID-19 Cases in East Kalimantan, Indonesia<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAgustu Sholeh Pujokaroni, Yoshito Ohtani, Hideaki Ichiura<\/td>\nOzone treatment for improving the solubility of cellulose extracted from palm fiber<\/td>\n<\/tr>\n
 <\/strong><\/td>\nYuliani, Bambang Tri Agung, Marwati and Krishna Purnawan Candra<\/td>\nPhysico-Chemical Characteristics of Giant Featherback (Chitala lopis) and Mackerel (Scomberomorus commerson) Bone Gelatins and Their Potential as Gelling agents in Gel Mixtures for Roselle (Hibiscus sabdariffa L.) Soft Jelly Candies<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih , Feby Kristina , Pradita , Krishna Purnawan Candra , Aswita Emmawati<\/td>\nNutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAnton Rahmadi , Yuliana Sabarina, Sukmiyati Agustin<\/td>\nDifferent drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nIwan Muhamad Ramdan, Krishna Purnawan Candra, Alfiani Rahma Fitri<\/td>\nFactors Affecting Musculoskeletal Disorder (MSD) Prevalence among Women Weavers Working With Handlooms in Samarinda, Indonesia<\/td>\n<\/tr>\n
 <\/strong><\/td>\nErwin, Anita Karolina Dari, Djihan Ryn Pratiwi, Bohari, Anton Rahmadi<\/td>\nAn anthraquinone derivative from Coptospella tomentosa
\n(Blume) root (Merung)<\/td>\n<\/tr>\n
2021<\/strong><\/td>\nRohmah, M., Rahmadi, A., Yanti, I.,Jannah S.M., Bohari and Supratman, U.<\/td>\nQuantitation and optimization of \u03b2-carotene and \u03b1-tocopherol in emulsion prototype with reversed-phase chromatography<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAnton Rahmadi*, Miftakhur Rohmah, Kartika Sari, Medi Hendra, Riris Novia Azemi, Miftakhul Rahmadani Alfitriyah, Fatchur Rohman<\/td>\nPolyphenolics and Antioxidant Potential of Five Medicinal Plants Found in East Kalimantan, Indonesia<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSukmiyati Agustin, Endang Tri Wahyuni, Suparmo, Supriyadi, Muhammad Nur Cahyanto<\/td>\nIncorporation of pectin during biosynthesis of bacterial cellulose by Gluconacetobacter xylinusInaCC B404: Possibility for producing greenfood packaging<\/td>\n<\/tr>\n
2022<\/strong><\/td>\nMiftakhur Rohmah, Anton Rahmadi, Sri Raharjo<\/td>\nBioaccessibility and antioxidant activity of \u03b2-carotene loaded nanostructured lipid carrier (NLC) from binary mixtures of palm stearin and palm olein<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBanin, M.M., Azizah, A., Jusni, Farahdina, R., Candra, K.P., Saragih, B. and
\nYuliani<\/td>\n		Development and quality evaluation of jelly coated cassava tapai as a cocktail product<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Publikasi Pada Jurnal Internasional<\/strong><\/h2>\n
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Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Artikel<\/strong><\/td>\n<\/tr>\n
2019<\/strong><\/td>\nWiwit Murdianto, Sri Anggrahini, Sutardi and Yudi Pranoto<\/td>\nModification of Gajah Cassava Starch Originating from East Borneo, Indonesia, using Ozone Oxidation<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih, Devi Novita Sari and Anton Rahmadi<\/td>\nThe Effect Of Steaming Duration On Nutrition Composition, Glycemic Index And Load Of Analog Rice From Natural Products East Kalimantan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nIwan Muhamad Ramdan, Agus Wiranto and Krishna Purnawan Candra<\/td>\nCorrelation Power of Related Factors Affected Musculoskeletal Disorders Complaints Amongst Rice Mill Unit Operators<\/td>\n<\/tr>\n
 <\/strong><\/td>\nIwan Muhamad Ramdan, Krishna Purnawan Candra, Dina Lusiana, Krispinus Duma<\/td>\nRedesign of the Traditional Handloom for Sarong FemaleWeavers Based on Anthropometric Data<\/td>\n<\/tr>\n
 <\/strong><\/td>\nIwan M. Ramdan, Krishna Purnawan Candra, Dewi Arlita, Sakina Tura<\/td>\nAssociation of Demographic Characteristics of Construction Workers and Work Environments to Workplace Accident in High Building (Hotel) Construction<\/td>\n<\/tr>\n
2020<\/strong><\/td>\nIwan Muhamad Ramdan, Krishna Purnawan Candra, And Yadi Yasir<\/td>\nThe Impact Of Exposure To Electric And Tobacco Cigarette Smoke On The Growth Of Streptococcus Pneumoniae, Klebsiella Pneumoniae And Mycobacterium Tuberculosis In Vitro, A Preliminary Study<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSwandari Paramita, Ronny Isnuwardana, Anton Rahmadi, Osa Rafshodia, Ismid Kusasih<\/td>\nEpidemiological characteristics of COVID-19 patients in Samarinda, East Kalimantan, Indonesia<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Publikasi Jurnal Penelitian Nasional Terakreditasi<\/strong><\/h2>\n
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Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Artikel<\/strong><\/td>\n<\/tr>\n
2019<\/strong><\/td>\nAnton Rahmadi, Kartika Sari, Frio Handayani, Yuliani, and Sulistyo Prabowo<\/td>\nModulation Of Phenolics Substances And Antioxidant Activity In Mandai Cempedakby Unsalted Spontaneous And Lactobacillus Casei Induced Fermentation<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMiftakhur Rohmah, Sri Raharjo, Chusnul Hidayat, Ronny Martien<\/td>\nFormulasi dan Stabilitas Nanostructured Lipid Carrier dari Campuran Fraksi Stearin dan Olein Minyak Kelapa Sawit<\/td>\n<\/tr>\n
 <\/strong><\/td>\nKrishna Purnawan Candra, Ratna Setia Ningsih, Sukmiyati Agustin, Elisa Maulidya Putri<\/td>\nAssessment Of Rhodamine B, Microbiological Quality And Sanitation Of Street-Vended Food-Snack Around Elementary School In Samarinda, Indonesia: Lesson To Promote Food Safety In School Environment<\/td>\n<\/tr>\n
 <\/strong><\/td>\nPaluphy Eka Yustini, Bernatal Saragih, Syamad Ramayana<\/td>\nKarakteristik Fisikokimia Dan Nilai Gizi Biji Dan Tepung Jagaq (Setaria Italica)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMuhammad Riski, Bernatal Saragih, Sayidi Sukemi<\/td>\nAnalisis kualitatif Gambaran Pemberian Susu Formula Pada Balita 6-24 Bulan di Wilayah Kerja Puskesmas Palaran Kota Samarinda<\/td>\n<\/tr>\n
2020<\/strong><\/td>\nKRISHNA PURNAWAN CANDRA, WIJAYANTI KUSUMA WARDHANI, ANTON RAHMADI, MIFTAKHUR ROHMAH, YULIANI<\/td>\nStudy of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih, Hairun Nisyawati, Betrik Sitohang, Catherine Novita Sari Sigalingging dan Marwati<\/td>\nFormulasi Mocaf, Tepung Ubi Jalar Ungu Dan Jelai Terhadap Sifat Sensoris, Antioksidan, Nilai Gizi, Profil Ftir Dan Indeks Glikemik Beras Analog<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSulistyo Prabowo, Yudha Agus Prayitno, and Yuliani<\/td>\nChemical Profile and Observing Honey Adulteration Using Fourier Transform Infrared (FTIR) Spectroscopy and Multivariate Calibration<\/td>\n<\/tr>\n
 <\/strong><\/td>\nKrishna Purnawan Candra, A. Ainudin, Muhamad Arifin, Y. Yuliani<\/td>\nKarakteristik Fisika-Kimia Kulit Singkong Asal Samarinda dan Akseptabilitas Sensoris Keripiknya Sebagai Camilan Diet<\/td>\n<\/tr>\n
 <\/strong><\/td>\nKrishna Purnawan Candra, Hendra Saputra, Arboby Gunawan, Bernatal Saragih, Hudaida Syahrumsyah, Yuliani<\/td>\nThe Limit Of Red Seaweed (Eucheuma Cottonii) Substitution In Snakehead Fish (Channa Striata) Nuggets Based On Sensory Evaluation<\/td>\n<\/tr>\n
 <\/strong><\/td>\nKrishna Purnawan Candra, Hery Kusdiyanto, Yuliani Yuliani<\/td>\nPengaruh Formula Gula Aren Dan Susu Skim Bubuk Terhadap Penerimaan Sensoris Minuman Cokelat Instan Dari Kakao Terfermentasi Asal Samarinda, Kalimantan Timur<\/td>\n<\/tr>\n
 <\/strong><\/td>\nDidimus Tanah Boleng, Elsje Theodora Maasawet, Krishna Purnawan Candra<\/td>\nEmpowering critical thinking skills by implementing scientific approach-based models among various students\u2019 ethnics<\/td>\n<\/tr>\n
 <\/strong><\/td>\nNurul Hidayati, Didimus Tanah Boleng, Krishna Purnawan Candra<\/td>\nStudents\u2019 learning motivation and cognitive competencies in the PP and PBL models<\/td>\n<\/tr>\n
 <\/strong><\/td>\nIwan Muhamad Ramdan, Krishna Purnawan Candra, Herry Purwanto<\/td>\nFactors Associated With Cholinesterase Level of Spraying Workers Using Paraquat Herbicide At Oil Palm Plantation In East Kalimantan, Indonesia<\/td>\n<\/tr>\n
 <\/strong><\/td>\nB Bohari, FD Lestari, A Rahmadi<\/td>\nBody Weight, Cholesterol Changes and Sub-Chronic Toxicity of Mice Treated with An Emulsion Product Rich in b-Carotene<\/td>\n<\/tr>\n
<\/td>\nYuliani, Rinten Anjang Sari, Aswita Emmawativ, and Krishna Purnawan Candra<\/td>\nThe shelf life of wet noodle added by gendarussa (Justicia gendarussa<\/em> Burm.F) leaves extract<\/td>\n<\/tr>\n
2021<\/strong><\/td>\nMiftakhur Rohmah, Anton Rahmadi, Uni W. Sagena<\/td>\nPeningkatan Kreativitas Kelompok Perempuan Di Masa Pandemi Covid-19 Melalui Modernisasi Pengolahan Pangan Lokal Di Wilayah Perbatasan, Kalimantan Timur<\/td>\n<\/tr>\n
 <\/strong><\/td>\nNur Amaliah, David Patra, Krishna Purnawan Candra, dan Anton Rahmadi<\/td>\nPengaruh Substitusi Tepung Kolang-Kaling (Arenga pinnata <\/em>Merr.) Terhadap Daya Kembang, Sifat Kimia, Dan Sensoris Kerupuk Aci<\/td>\n<\/tr>\n
 <\/strong><\/td>\nYuliani, A Parlindungan, Marwati, KP Candra<\/td>\nSensory response of wet noodles with substitution of super red dragon fruit (Hylocereus costaricencis<\/em>) peel<\/td>\n<\/tr>\n
 <\/strong><\/td>\nYuliani, Muhammad Fahri, Marwati, KP Candra<\/td>\nProfil organoleptik dan kandungan gizi naget ikan gabus yang difortifikasi kecambah kacang hijau<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAnton Rahmadi, Yeni Yunus, Maria Ulfah, Krishna Purnawan Candra, dan Sony Suwasono<\/td>\nAnalisa Kimia dan Mikrobiologi pada Fermentasi Biji Kakao Skala Kecil dengan Induksi Acetobacter Aceti dan Saccharomyces Cerevisiae<\/td>\n<\/tr>\n
 <\/strong><\/td>\nJantri Sirait, Sulistyo Prabowo, Miftakhu Rohmah dan Anton Rahmadi<\/td>\nTeknologi Pengering Pertanian Untuk Memperpanjang Masa Simpan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nNur Amaliah, Indah Tri Jumiarti, Aswita Emmawati, Miftakhur Rohmah, Anton Rahmadi<\/td>\nStabilitas Fisik Jelly Oximata Kaya \u03b2-karoten dan Tokoferol Selama Penyimpanan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nJulinda Romauli Manullang, Rudy Agung Nugroho, Miftakhur Rohmah, Rudianto, Amanda Qorysuchi<\/td>\nPlant-extract-mediated biosynthesis of silver nanoparticles using Eleutherine americana<\/em> bulb extract and its characterization<\/td>\n<\/tr>\n
 <\/strong><\/td>\nYudha Agus Prayitno, Aswita Emmawati, Sulistyo Prabowo, Krishna Purnawan Candra dan Anton Rahmadi<\/td>\nAutentikasicepat Madu Hutan Kalimatan Timur Dengan Atr-Ftir Spektroskopi Kombinasianalisis Kemometrika<\/td>\n<\/tr>\n
2022<\/strong><\/td>\nNur Amaliah, Krishna Purnawan Candra, Viky Bayu Parytha, Arif Kurniawan, Tazri Amrullah, Bernatal Saragih, Hudaida Syahrumsyah, Yuliani Yuliani<\/td>\nRendemen dan kualitas minyak nilam (Pogostemon cablin Benth.<\/em>) dari Kalimantan Timur serta analisis tekno-ekonominya<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Jurnal Nasional<\/strong><\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Artikel<\/strong><\/td>\n<\/tr>\n
2019<\/strong><\/td>\nIin Muthmainnah, Ismail AB, Sulistyo Prabowo<\/td>\nHubungan Asupan Energi Dan Zat Gizi Makro (Protein, Karbohidrat, Lemak) Dengan Kebugaran (Vo2Max) Pada Atlet Remaja Di Sekolah Sepak Bola (Ssb) Harbi<\/td>\n<\/tr>\n
 <\/strong><\/td>\nTika Widia Astuti, Yuliani, Anton Rahmadi<\/td>\nStudi Perendaman Kulit Buah Naga Super Merah (Hylocereus Costaricensis) Dalam Larutan Bahan Pengeras Pada Pengolahan Manisan Kering<\/td>\n<\/tr>\n
 <\/strong><\/td>\nNoera Dellya Agustin, Bernatal Saragih, dan Sulistyo Prabowo<\/td>\nPengaruh Lama Blansir Terhadap Karakteristik Fisikokimia Dan Sensoris Tepung Kentang Udara (Dioscorea Bulbifera L.)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSulistyo Prabowo, Yuliani, Yudha Agus Prayitno, Kholida Lestari, dan Aprillia Kusesvara<\/td>\nPenentuan Karakteristik Fisiko-Kimia Beberapa Jenis Madu Menggunakan Metode Konvensional Dan Metode Kimia<\/td>\n<\/tr>\n
 <\/strong><\/td>\nFirdaus Natan, Aswita Emmawati<\/td>\nPengaruh Formulasi Bubur Kolang-Kaling, Sari Buah Naga Super Merah Dan Agar-Agar Terhadap Sifat Fisiko-Kimia Dan Sensoris Selai Lembaran<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMunna Ariyani, Hudaida Syahrumsyah, Sukmiyati Agustin<\/td>\nPengaruh Formulasi Daging Kelinci Dan Ubi Jalar Ungu (Ipomoea Batatas L.) Terhadap Sifat Kimia Dan Organoleptik Bakso<\/td>\n<\/tr>\n
 <\/strong><\/td>\nNur Amaliah, Farida<\/td>\nKonsep Pengendalian Mutu pada Pembuatan Permen Jelly Nenas (Ananas Comosus L.<\/em>)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nWastawati dan Marwati<\/td>\nPengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Sensoris Dan Sifat Kimia Manisan Kering Buah Tomat (Lycopersicum Commune L.)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nTholhah dan Krishna Purnawan Candra<\/td>\nPengaruh Jenis Plastik Kemasan Terhadap Sifat Kimia, Mikrobiologi Dan Sensoris Selama Masa Simpan Kue Kacang Produksi Beberapa Umkm Di Kota Samarinda Dan Balikpapan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nKristoporus L, Bernatal Saragih<\/td>\nPengaruh Pre-Treatment Dalam Pengolahan Terhadap Karakteristik Fisiko-Kimia Dan Sensoris Tepung Ubi Jalar Kuning (Ipomea Batatas L.)<\/td>\n<\/tr>\n
2020<\/strong><\/td>\nYuliani, Adhyatma, Sukmiyati Agustin<\/td>\nOverrun, kecepatan leleh, kadar vitamin C, dan karakteristik sensoris es krim rosela (Hibiscus sabdariffa L.) dengan variasi jenis penstabil<\/td>\n<\/tr>\n
 <\/strong><\/td>\nFarida Farida, Nur Amaliah<\/td>\nPengaruh jenis selongsong terhadap karakteristik kimia, mikrobiologi dan sensoris sosis daging ikan Cakalang (Katsuwonus pelamis)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAstri Radiani, HudaidaSyahrumsyah, Bernatal Saragih<\/td>\nFormulasi Tepung Terigu, Mocaf Dan Pure Labu Kuning (Cucurbitamoschata) Terhadap Kadar Serat Kasar,Lemak, Dan Karakteristik Sensoris Bolu Kukus<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMariana Mariana, Anton Rahmadi, Hudaida Syahrumsyah<\/td>\nPengaruh pemberian cuka mandai terhadap kadar kolesterol total, lipoprotein dan trigliserida pada mencit (Mus musculus<\/em>) dengan induksi kuning telur<\/td>\n<\/tr>\n
 <\/strong><\/td>\nHamka Nurkaya, Amran , Marwati, Khusnul Khotimah , Eva Nurmarini<\/td>\nKarakteristik Organoleptik dan Sifat Kimia Fruit Leather Nanas (Ananas Comosus L. Merr<\/em>) dengan Penambahan Karagenan dan Gelatin sebagai Gelling Agent<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSiti Aisah, Bernatal Saragih, Yuliani<\/td>\nPengaruh formula jantung pisang kepok (Musa acuminata<\/em> x balbisiana<\/em>) dan daging ikan patin (Pangasius pangasius<\/em>) terhadap nilai gizi abon<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih, Frederic Saragih<\/td>\nGambaran Kebiasaan Makan Masyarakat Pada Masa Pandemi Covid-19<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal saragih dan Frederic Morado Saragih<\/td>\nHubungan Berbagai Faktor Dengan Kebiasaan Makan Pada Masa Pandemi Covid 19<\/td>\n<\/tr>\n
 <\/strong><\/td>\nRiris Efendi, Anton Rahmadi, Sulistyo Prabowo<\/td>\nStudi Risetdiet Cuka Mandai Terhadapantropometri Mencit (Mus Musculus) Jantanyang Diinduksi Diabetes Menggunakan Aloksan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nTiara Magvirah, Marwati Marwati, Fikri Ardhani<\/td>\nUji Daya Hambat Bakteri Staphylococcus aureus Menggunakan Ekstrak Daun Tahongai (Kleinhovia hospita L.)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMaulida Rachmawati, Hudaida Syahrumsyah, Yulian Andriyani, Meggy Dewantara, dan Ronita Pane<\/td>\nKarakteristik Sifat Sensoris Dan Kimia Pada Kue Kering Hasil Dari Formulasi Tepung Beras Merah (J100) Dan Mocaf (Modified Cassava Flour)<\/td>\n<\/tr>\n
2021<\/strong><\/td>\nSilvester Gusti Kurniawan Palayukan, Bernatal Saragih, Marwati<\/td>\nHubungan Ketahanan Pangan Keluarga Dengan Kemampuan Ibu Dalam Memenuhi Kebutuhan Vitamin Dari Buah Dan Sayur Pada Masa Pandemi Covid-19<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAbdullah Ibrahim, Anton Rahmadi, Sulistyo Prabowo<\/td>\nPengaruh formulasi karagenan dan EVSpectra (R) terhadap sifat organoleptik dan penerimaan pasar produk jelly oximata<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAswita Emmawati, Rafly Rizaini, Anton Rahmadi<\/td>\nPerubahan populasi bakteri asam laktat, kapang\/khamir, keasaman dan respons sensoris yoghurt durian<\/td>\n<\/tr>\n
 <\/strong><\/td>\nYuliani, Andre Septiansyah, Aswita Emmawati<\/td>\nKarakteristik organoleptik dan kadar serat kasar abon dari formula daging ikan patin dan jantung pisang kapok<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMarwati, Rezki Ade Prasetyo, Yuliani<\/td>\nRespons sensoris dan waktu leleh es krim nabati berbahan sari kedelai dan pisang mauli (Musa sp<\/em>)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMaghfirotin Marta Banin, Yahya, Happy Nursyam<\/td>\nPengolahan Limbah Cair Industri Pembekuan Ikan Kaca Piring (Sillago Sihama) Menggunakan Kombinasi Bakteri Acinetobacter Baumannii, Bacillus Megaterium, Nitrococcus Sp. Dan Pseudomonas Putida Secara Aerob<\/td>\n<\/tr>\n
 <\/strong><\/td>\nRudy Agung Nugroho, Anton Rahmadi, Idwan Jul Ulum, Islamiati, Aprilya Mustari, Muhammad Erwhyn Salim, Eno Framita, Prima Hidayat, Blegur Megaria Ismawati.<\/td>\nEdukasi Pencegahan Stunting melalui Program KKN KLB 46 Universitas Mulawarman di Desa Mulupan, Muara Bengkal, Kutai Timur, Indonesia<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Seminar Nasional<\/strong><\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Artikel<\/strong><\/td>\n<\/tr>\n
2019<\/strong><\/td>\nMuhammad Agung Setyanugraha, Sulistyo Prabowo, Anton Rahmadi<\/td>\nSifat Fisik Dan Organoleptik Es Krim Rasa Mandai Cempedak Dengan Penambahan Beberapa Zat Penstabil<\/td>\n<\/tr>\n
 <\/strong><\/td>\nNirwana, Krishna Purnawan Candra, Aswita Emmawati, Yuliani, Sulistyo Prabowo<\/td>\nArakteristik Fisik Dan Sensoris Rosella Jelly Drink Dengan Penambahan Sarang Burung Walet Sebagai Inovasi Pangan Fungsional Baru<\/td>\n<\/tr>\n
 <\/strong><\/td>\nLilik Sri Rahayu, Sulistyo Prabowo, dan Aswita Emmawati<\/td>\nOptimasi Suhu Dan Waktu Karbonisasi Pada Pembuatan Arang Aktif Dari Limbah Kulit Pisang Kepok (Musa Normalis) Untuk Pemurnian Minyak Jelantah Ayam Goreng Tepung<\/td>\n<\/tr>\n
 <\/strong><\/td>\nEldhaSampepana, Krishna Purnawan Candra, dan Laode Rijai<\/td>\nPemanfaatan Ekstrak Kulit Buah Naga Merah Sebagai Aktivitas Antibakteri Terhadap Salmonella Thypi<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih, Hanip, Aswita Emmawati<\/td>\nSifat Fisiko Kimia, Aktivitas Antioksidan Dan Sensoris Minuman Herbal Bawang Tiwai (Eleutherine Americana Merr) Dengan Metode Pengeringan Yang Berbeda<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAhmad Dery Rahman, Aswita Emmawati, Anton Rahmadi<\/td>\nValidasi Total Bakteri, Bakteri Asam Laktat, dan Total Asam Tertitrasi pada Fermentasi Mandai Cempedak dengan atau Tanpa Starter<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAlda Rizky Darmawi, Hudaida Syahrumsyah, Maulida Rachmawati<\/td>\nStudi Pemanfaatan Beberapa Jenis Minyak Goreng Terhadap Kadar Protein, Kadar Lemak, Dan Sifat Organoleptik Bitterballen<\/td>\n<\/tr>\n
<\/td>\nMaulida Rachmawati, Hudaida Syahrumsyah, Dwiyana Nur Amalia<\/td>\nUji Aktivitas Antioksidan Dan Uji Sensoris Minuman Herbal Instan Hasil Formulasi Sari Buah Karamunting (Melastoma Malabathricum L.) Dan Sari Buah Naga Super Merah (Hylocereus Costaricensis)<\/td>\n<\/tr>\n
<\/td>\nIda Ayu Oktavia, Hudaida Syahrumsyah, Marwati.<\/td>\nUji Kadar Serat, Susut Masak, Dan Sensoris Bitterballen Hasil Dari Formulasi Singkong Varietas Gajah (Manihot Esculenta) Dengan Ikan Haruan (Channa Striata)<\/td>\n<\/tr>\n
<\/td>\nMarwati, Sarif Hidayattullah, Aswita Emmawati, Hamka<\/td>\nKarakteristik kimia dan organoleptik bakso yang diformulasi dari daging ikan parang \u2013 parang (chirocenturs dorab) dan puree jantung pisang kepok ( Musa paradisiaca l.).<\/td>\n<\/tr>\n
 <\/strong><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
2020<\/strong><\/td>\nEldha Sampepana, Sulharman Fitriani, Rimbawan Apriadi, Anton Rahmadi<\/td>\nKandungan Fenolik, Flavonoid, Tanin Dan Aktivitas Antioksidan Produk Ukm Teh Tiwai Di Kabupaten Kutai Kartanegara Secara Spektrofotometer Uv-Vis<\/td>\n<\/tr>\n
 <\/strong><\/td>\nFarida, Nur Amaliah<\/td>\nAnalisa Uji Sensoris Pada Patty Burger Berbahan Dasar Pisang Kepok Putih<\/td>\n<\/tr>\n
 <\/strong><\/td>\nPurmasin Purba, Marwati, Bernatal Saragih<\/td>\nPengaruh Penambahan Gula Merah Terhadap Sifat Sensoris Dan Sifat Fisik Kimia Dodol Jagaq (Setaria italica L.)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMastaida Silaban, Hudaida Syahrumsyah, Bernatal Saragih<\/td>\nPengaruh perbandingan tepung ketan (oriza sativa glutinosa) dan tepung jagaq (setaria italica l.) terhadap sensoris dan sifat kimia dodol jagaq<\/td>\n<\/tr>\n
 <\/strong><\/td>\nApendi Sianipar, Bernatal Saragih dan Hudaida Syahrumsyah<\/td>\nPengaruh pemanfaatan jenis gula merah yang berbeda terhadap sifat fisikokimia dan sensoris dodol tepung jagaq (setaria italica l.)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nRonita Pane, Bernatal Saragih, Hudaida Syahrumsyah<\/td>\nPengaruh penambahan biji jagaq (setaria italica l.) utuh sebagai coating terhadap kadar air, total padatan terlarut dan sensoris dodol<\/td>\n<\/tr>\n
2021<\/strong><\/td>\nNafhan Syaiful Haqi, Aswita Emmawati,Anton Rahmadi<\/td>\nAktivitas Antibakteri Isolat Bakteri Asam Laktat Dari Fermentasi Telur Ikan Biawan (Helostoma Temminckii) Terhadap Beberapa Bakteri Patogen Pangan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nJoedy Pranata, Hudaida Syahrumsyah, Aswita Emmawati, dan Anton Rahmadi.<\/td>\nPengaruh Perbandingan Sari Buah Semangka Dan Susu Cair Dalam Pembuatan Es Krim Terhadap Aktivitas Antioksidan, Overrun, Kecepatan Leleh, Dan Karakteristik Organoleptik<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Seminar Internasional<\/strong><\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Artikel<\/strong><\/td>\n<\/tr>\n
2019<\/strong><\/td>\nMarwati, Yahuda Keristian, Yuliani and Hamka<\/td>\nThe Effect Of Formulation Of Baung Fish Meat (Mystus Nemurus) And White Oyster Mushroom (Pleurotus Ostreatus) On Chemical And Sensory Characteristics Of Amplang<\/td>\n<\/tr>\n
<\/td>\nYuliani, DS Lestari, A Rahmadi<\/td>\nEffect of extraction time on pectin characteristic derived from kapas banana (Musa sp) peels<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAswita Emmawati, Marwati, Yuliani, R Rahmawati, Taufikkilah Romadhon<\/td>\nSensory Profile of Durian Yogurt as a Symbiotic Yogurt With Sugar and Skim Milk Formulation<\/td>\n<\/tr>\n
 <\/strong><\/td>\nHudaida Syahrumsyah, Maulida Rachmawati, Yulian Andriyani<\/td>\nChemical And Sensory Properties Of Wet Noodles From Formulation Of Wheat (Triticum Sp.) And Barley (Coix Lacryma-Jobi ) Flour<\/td>\n<\/tr>\n
 <\/strong><\/td>\nAnton Rahmadi<\/td>\nFTIR evaluation of bitterness reducing ability of Melastomataceae leaf extracts on theobromine, caffeine and dark chocolate<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSukmiyati Agustin, M Nur Cahyanto, Endang Tri Wahyuni, Suparmo<\/td>\nDevelopment of Bacterial Cellulose \/ Chitosan Biocomposite as a Potential Edible Coating for Fresh Cut Fruits<\/td>\n<\/tr>\n
 <\/strong><\/td>\nKrishna Purnawan Candra, Firza Sarwani , and Muhammad Hasan<\/td>\nDesign Of Soft Jelly Candy With Addition Of Edible Bird Nest (Collocalia Sp.) As Functional Food Rich In Sialic Acid<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih<\/td>\nGlycemic Index And Functional Properties Of Jelai (Coix Lacryma-Jobi L)<\/td>\n<\/tr>\n
 <\/strong><\/td>\nMuflihah and Sulistyo Prabowo<\/td>\nA Plain Design Of Electrolysis Apparatus To Reduce Ammonia Content In Effluent From Tofu Industry<\/td>\n<\/tr>\n
2020<\/strong><\/td>\nQonita Ulfiatul Mukarromah, Nita Kuswardhani, Miftakhur Rohmah, Anton Rahmadi<\/td>\nCharacterization of Honey Farmers and Honey Potential by Region in East Kalimantan.<\/td>\n<\/tr>\n
 <\/strong><\/td>\nNi Putu Devi Santya Kartika Sari, Nita Kuswardhani, Miftakhul Rohmah, Anton Rahmadi<\/td>\nDevelopment of Sustainability Dimension For East Kalimantan Honey Forest (Kalimantan Forest Honey Sustainability Dimensional Development).<\/td>\n<\/tr>\n
 <\/strong><\/td>\nHimawan Adi Pratama, Nita Kuswardhani, Miftakhur Rohmah, Anton Rahmadi<\/td>\nProduction Feasibility and Marketing Valuation of Oximatatm As an Antioxidant Rich Functional Food Product<\/td>\n<\/tr>\n
 <\/strong><\/td>\nEldha Sampepana, Anton Rahmadi, Sulharman, Rimbawan Apriadi<\/td>\nCharacteristics of Qualitative Composition Of Active Compounds Tiwai Tea Results from Drying Sunlight and Power Dryers in TLC and FTIR<\/td>\n<\/tr>\n
 <\/strong><\/td>\nSulharman, Anton Rahmadi,  Eldha Sampepana<\/td>\nDrying of Onion Tiwai (Eleutherine americana (palmifolia) l. Merr) with Conduction and Convection Based Electric Dryer<\/td>\n<\/tr>\n
 <\/strong><\/td>\nA Rahmadi, Yusriandi, M H Hanafi, Junaifid, Supriadi, D Setianingrum, A Dina Widyastuti and R Susilawati<\/td>\nPhysical, microbial and pesticide contaminations on fresh vegetable and fruit marketed in Samarinda-Indonesia<\/td>\n<\/tr>\n
2021<\/strong><\/td>\nSuroto Hadi Saputra, Bernatal Saragih, Irawan Wijaya Kusuma, Enos Tangke Arung<\/td>\nThe Physicochemistry of Stingless Bees Honey (Heterotrigona itama) from Different Meliponiculure Areas in East Kalimantan, Indonesia<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih, Almasih Isa, Hudaida Syahrumsah<\/td>\nEffect of Speed Screw Press Extruder on the Grain Capacity and Sensory Properties of Monggomas Analog Rice<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih, Indah Sari Purba, Anton Rahmadi<\/td>\nUtilization of Local Food Sources From the Dayak Etnicity of West Kutai as Monggomas Analog Rice to Support of Food Security<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal Saragih dan Nila Afriani Dharmawan Saragih<\/td>\nFTIR (Fourier Transform Infra Red) profile of banana corm flour, nutritional value and sensory properties of resulting brownies<\/td>\n<\/tr>\n
<\/td>\nHadi Suprapto, S Kumalaningsih, W Wignyanto, I Santoso, and S Sucipto<\/td>\nOptimization of stingray (Trygon sephen) smoking to extend shelf life and consumer preferences using response surface methodology<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Tulisan Di Media Massa Wilayah<\/strong><\/h2>\n
\n\n\n\n\n\n\n\n\n\n
Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Tulisan<\/strong><\/td>\n<\/tr>\n
2021<\/strong><\/td>\nBernatal saragih<\/td>\nPenguatan Sistem Logistik Pangan pada Era Covid-19<\/td>\n<\/tr>\n
2020<\/strong><\/td>\nUnis Sagena, Miftakhur Rohmah, dan Anton Rahmadi<\/td>\nMeningkatkan Food Security Melalui Modernisasi Pangan untuk Pengembangan Sosial-Ekonomi<\/td>\n<\/tr>\n
2019<\/strong><\/td>\nBernatal saragih<\/td>\nKelemahan sistem Penyangga Pangan<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal saragih<\/td>\nSlow Food Untuk Menunjang Ketahanan pangan.<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal saragih<\/td>\nKebutuhan Pangan Di Kalimantan Timur Sebagai Ibu Kota Negara.<\/td>\n<\/tr>\n
 <\/strong><\/td>\nBernatal saragih<\/td>\nHari Gizi dan Kebutuhan Pangan Kaltim 2019 Masih Fokus Pencegahan Stunting<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Tulisan Di Media Massa Internasional<\/strong><\/h2>\n
\n\n\n\n\n\n\n\n\n
Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Tulisan<\/strong><\/td>\n<\/tr>\n
2021<\/strong><\/td>\nAnton Rahmadi<\/td>\nExcelVite functional food\u2019s blood glucose benefits validated<\/td>\n<\/tr>\n
2022<\/strong><\/td>\nSulistyo Prabowo, Maulida Rachmawati, Yulian Andriyani, Agustu Sholeh,Pujokaroni, Kintan Katrin, Nurmita Sari<\/td>\nThe Characteristics of Cassava var. Gajah (Manihot esculenta C) Derivative Products as A Thickening Agent in The Manufacturing of Tamarind Paste (Tamrindicus indica)<\/td>\n<\/tr>\n
<\/td>\nMiftakhur Rohmah, Bernatal Saragih, Nur Amaliah, Kristopal, Yuda Hendriansyah Eka Putra, Anton Rahmadi<\/td>\nDetermination of Moisture, Ash, Protein, Polyphenolic, Flavonoids, and Amino Acid Contents and Antioxidant Capacity of Dried Mekai (Pycnarrhena tumefacta Miers) Leaf as Potential Herbal Flavor Enhancers<\/td>\n<\/tr>\n
<\/td>\nMaghfirotin Marta Banin, Uzair Nur Aziz, Maulida Rachmawati, Marwati, Aswita Emmawati*<\/td>\nEffect of Baking Temperature and Duration Towards Proximate, Crude Fiber Content and Antioxidant of Sweet Potato Snackbar Coated with Soursop Yoghurt<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih, Maulida Rahmawati, Arif Ismanto, Frederic Morado Saragih<\/td>\nProfile of FTIR (Fourier Transform Infra Red) and Comparison of Antioxidant Activity of Coffee with Tiwai (Eleuhterine americana Merr)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Publikasi 2019-2021<\/strong><\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Tahun<\/strong><\/td>\nNama Penulis<\/strong><\/td>\nJudul Artikel<\/strong><\/td>\nNama Jurnal<\/strong><\/td>\nKelas<\/strong><\/td>\n<\/tr>\n
2019<\/td>\nAnton Rahmadi, Marinda Istiqomah, Aswita Emmawati<\/td>\nObservation of Bitterness Reducing Ability of Melastomataceae Leaf Extracts on Caffeine and Coffee Powder<\/td>\nEkoloji<\/td>\nQ4<\/td>\n<\/tr>\n
<\/td>\nWiwit Murdianto, Yudi Pranoto, Sri Anggrahini, Sutardi<\/td>\nAlteration of cassava starch properties after ozone-oxidation treatment in different time<\/td>\nInternational Journal of Food Science and Nutrition<\/td>\nQ2<\/td>\n<\/tr>\n
<\/td>\nMaghfirotin Marta Banin, Tyas Utami, Muhammad Nur Cahyanto, Jaka Widada and Endang Sutriswati Rahayu<\/td>\nEffects of Consumption of Probiotic Powder Containing Lactobacillus Plantarum Dad-13 on Fecal Bacterial Population in School-Age Children in Indonesia<\/td>\nINTERNATIONAL JOURNAL OF PROBIOTICS AND PREBIOTICS<\/td>\nQ4<\/td>\n<\/tr>\n
<\/td>\nBohari, Anita Karolina, Djihan Ryn Pratiwi, Erwin, Anton Rahmadi<\/td>\nToxicity test, antioxidant activity test and GC-MS profile of the active fraction of Coptosapelta tomentosa (Blume) root (Merung)<\/td>\nEurAsian Journal of BioSciences<\/td>\nQ4<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi, Rimbawan Apriyadi, Miftakhur Rohmah, Bernatal Saragih<\/td>\nMelastomataceae leaf extract for masking the bitter flavor of dark chocolate<\/td>\nEurAsian Journal of BioSciences<\/td>\nQ4<\/td>\n<\/tr>\n
<\/td>\nSulistyo Prabowo , Muflihah Muflihah<\/td>\nSynthesis of adsorbent from food industry waste for purification of used cooking oil[version 1; peer review: 2 approved with reservations]<\/td>\nF1000Research<\/td>\nQ1<\/td>\n<\/tr>\n
<\/td>\nKrishna Purnawan Candra, Kasma, Ismail, Marwati, Wiwit Murdianto, and Yuliani<\/td>\nOptimization Method for the Bioethanol Production from Giant Cassava (Manihot esculenta var. Gajah) Originated from East Kalimantan<\/td>\nIndonesian Journal of Chemistry<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nFahrul Agus , Muh. Ihsan , Dyna Marisa Khairina , Krishna Purnawan Candra<\/td>\nESforRPD2: Expert System for Rice Plant Disease Diagnosis [version 2; peer review: 1 approved, 1 approved with reservations]<\/td>\nF1000Research<\/td>\nQ1<\/td>\n<\/tr>\n
<\/td>\nSaragih Bernatal, Naibaho Netty Maria and Saragih Bernaulus<\/td>\nNutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo<\/td>\nInternational Food Research Journal<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih, Ita Erlita, Marwati, Aswita Emmawati, Odit Ferry Kurniadinata<\/td>\nFermentation duration 60 hours of kepok banana (Musa paradisiaca Linn) corm produces the best flour quality<\/td>\nEurAsian Journal of BioSciences<\/td>\nQ4<\/td>\n<\/tr>\n
<\/td>\nSaragih, Bernatal, Lestari Micha Laela, RahayuAgustina<\/td>\nGood Diet Knowledge Is Associated with Normal Cholesterol Levels in the Elderly Handayani Integrated Health Post (Posyandu) Juanda Samarinda<\/td>\nANNALS OF NUTRITION AND METABOLISM<\/td>\nQ1<\/td>\n<\/tr>\n
2020<\/td>\nRusdiansyah, Bernatal Saragih, Achmad Zaini, Odit Ferry Kurniadinata<\/td>\nIdentification of dominan maternal and paternal line characters influence to new find sahang durian plant morphological characters as nature cross-pollination result<\/td>\nEurAsian Journal of BioSciences<\/td>\nQ4<\/td>\n<\/tr>\n
<\/td>\nMiftakhur Rohmah, S Raharjo, C Hidayat, R Martien<\/td>\nApplication of Response Surface Methodology for the Optimization of \u03b2\u2010Carotene\u2010Loaded Nanostructured Lipid Carrier from Mixtures of Palm Stearin and Palm Olein<\/td>\nJournal of the American Oil Chemists\u2019Society<\/td>\nQ2<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi, Miftakhur Rohmah, Uni Wahyuni Sagena<\/td>\nHorizontal Integration with Emphasize on IoT: from Tropical Functional Food Research to Teaching Excellence<\/td>\nInternational Journal of Interactive Mobile Technologies<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nMiftakhur Rohmah, Syaiful Choiri, Sri Raharjo, Chusnul Hidayat, Ronny Martien<\/td>\nPalm stearin and olein binary mixture incorporated into nanostructured lipids carrier: Improvement food functionality for micronutrient delivery<\/td>\nJournal of Food Processing and Preservation<\/td>\nQ2<\/td>\n<\/tr>\n
<\/td>\nRahmadi, A., Yunus, Y., Ulfah, M., Candra, K.P. dan Suwasono, S<\/td>\nMicroorganism population, theobromine, antioxidant, and FTIR analysis of Samarinda cocoa bean fermented with Saccharomyces cerevisiae and Acetobacter aceti<\/td>\nInternational Food Research Journal<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nPrayitno, Y.A., Emmawati, A. dan Rahmadi, A.<\/td>\nPhysico-chemical characteristics, antibacterial, and antioxidant activities of genuine forest honey from East Kalimantan<\/td>\nInternational Food Research Journal<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nSwandari Paramita, Anton Rahmadi*, Ronny Isnuwardana, Rudy Agung Nugroho<\/td>\nOne-month Progress of COVID-19 Cases in East Kalimantan, Indonesia<\/td>\nJournal of Medical Sciences<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nAgustu Sholeh Pujokaroni, Yoshito Ohtani, Hideaki Ichiura<\/td>\nOzone treatment for improving the solubility of cellulose extracted from palm fiber<\/td>\nJournal of Applied Polymer Science<\/td>\nQ1<\/td>\n<\/tr>\n
<\/td>\nYuliani, Bambang Tri Agung, Marwati and Krishna Purnawan Candra<\/td>\nPhysico-Chemical Characteristics of Giant Featherback (Chitala lopis) and Mackerel (Scomberomorus commerson) Bone Gelatins and Their Potential as Gelling agents in Gel Mixtures for Roselle (Hibiscus sabdariffa L.) Soft Jelly Candies<\/td>\nWALAILAK JOURNAL OF SCIENCE AND TECHNOLOGY<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih , Feby Kristina , Pradita , Krishna Purnawan Candra , Aswita Emmawati<\/td>\nNutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour<\/td>\nJournal of Nutritional Science and Vitaminology<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi , Yuliana Sabarina, Sukmiyati Agustin<\/td>\nDifferent drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)<\/td>\nF1000RESEARCH<\/td>\nQ1<\/td>\n<\/tr>\n
<\/td>\nIwan Muhamad Ramdan, Krishna Purnawan Candra, Alfiani Rahma Fitri<\/td>\nFactors Affecting Musculoskeletal Disorder (MSD) Prevalence among Women Weavers Working With Handlooms in Samarinda, Indonesia<\/td>\nInternational Journal of Occupational Safety and Ergonomics<\/td>\nQ2<\/td>\n<\/tr>\n
<\/td>\nErwin, Anita Karolina Dari, Djihan Ryn Pratiwi, Bohari, Anton Rahmadi<\/td>\nAn anthraquinone derivative from Coptospella tomentosa (Blume) root (Merung)<\/td>\nEurAsian Journal of BioSciences<\/td>\nQ3<\/td>\n<\/tr>\n
2021<\/td>\nRohmah, M., Rahmadi, A., Yanti, I.,Jannah S.M., Bohari and Supratman, U.<\/td>\nQuantitation and optimization of \u03b2-carotene and \u03b1-tocopherol in emulsion prototype with reversed-phase chromatography<\/td>\nFood Research<\/td>\nQ3<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi*, Miftakhur Rohmah, Kartika Sari, Medi Hendra, Riris Novia Azemi, Miftakhul Rahmadani Alfitriyah, Fatchur Rohman<\/td>\nPolyphenolics and Antioxidant Potential of Five Medicinal Plants Found in East Kalimantan, Indonesia<\/td>\nJournal of Hunan University\uff08Natural Sciences\uff09<\/td>\nQ2<\/td>\n<\/tr>\n
<\/td>\nSUKMIYATI AGUSTIN, ENDANG TRI WAHYUNI, SUPARMO, SUPRIYADI, MUHAMMAD NUR CAHYANTO<\/td>\nIncorporation of pectin during biosynthesis of bacterial cellulose by Gluconacetobacter xylinusInaCC B404: Possibility for producing greenfood packaging<\/td>\nBiodiversitas<\/td>\nQ3<\/td>\n<\/tr>\n
2022<\/td>\nMiftakhur Rohmah, Anton Rahmadi, Sri Raharjo<\/td>\nBioaccessibility and antioxidant activity of \u03b2-carotene loaded nanostructured lipid carrier (NLC) from binary mixtures of palm stearin and palm olein<\/td>\nHeliyon<\/td>\nQ1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Publikasi 2014-2016<\/strong><\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Tahun Publikasi<\/strong><\/td>\nPenulis<\/strong><\/td>\nJudul<\/strong><\/td>\nDihasilkan\/ Dipublikasikan pada<\/strong><\/td>\n<\/tr>\n
2016<\/td>\nSulistyo Prabowo<\/td>\nSertifikasi halal produk industri hasil pertanian<\/td>\nJurnal Forum Agro Ekonomi Vol.34 No.1<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih, Yuliani<\/td>\nCharacteristis and Glycemic Index Bread Subtituted Pumpkin (Cucurbita moschata)<\/td>\nProsiding\/International Conference (Food Innovations: Asean Economic Community Challenes)<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nSarapan Sehat untuk Perbaikan Gizi Anak<\/td>\nArtikel\/ Kumpulan artikel Pemikiran Anggota PATPi<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nPangan, Gizi dan Kesehatan<\/td>\nBuku\/Mulawarman Universty Press<\/td>\n<\/tr>\n
<\/td>\nAswita Emmawati<\/td>\nAntidiarrheatic Ability of Probiotic Candidate Laactobacillus plantarum MB427 Isolated from Mandai on Enteropathogenic Escherichia coli Infected Rat<\/td>\nSimposium \/Fourth International Symposium and Prebiotics, Probiotics andDisease Prevention<\/td>\n<\/tr>\n
<\/td>\nAswita Emmawati<\/td>\nAggregation and adhesion abilities to Enterocyte-Like HCT-116 Cells of Probiotoc Candidates Lactobacillus plantarum Strain Isolated from \u201cMandai\u201d, Indonesian fermented Food Against Enteropatthogens<\/td>\nJurnal\/International Food Research Journal 23(5): 2234-2240<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi, Bernatal saragih<\/td>\nStudy of Vitamata Consumption to Glucose, Total Cholesterol and Uric Acid on Blood Levels of the Research Subjects<\/td>\nProsiding\/ The 5th<\/sup> International Conference of indonesian Chemical Society<\/td>\n<\/tr>\n
<\/td>\nMarwati, Mifatkhur Rohmah<\/td>\nProduction of lowCalorie Vegetable Yogurt with  Addition of Stevia Leaf Sugar and Red Dragon Fruit<\/td>\nPoster\/The 5th<\/sup> International Conference of indonesian Chemical Society<\/td>\n<\/tr>\n
<\/td>\nSukmiyati Agustin<\/td>\nEffect of the Proportion of Olein and Stearin Fraction of Palm Oil Chemical  Attribute and Sensories Properties of the Margarine with the Additionof Pumpkin Juice (Curcubita moschata)<\/td>\nPoster\/The 5th<\/sup> International Conference of indonesian Chemical Society<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi, Wiwit Murdianto<\/td>\nDesain Alat Pengering Berbasis Ardunio<\/td>\nBuku (Mulawarman Press)<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi, Sukmiyati Agustin, Miftakhur Rohmah, Bernatal Saragih<\/td>\nDesain Produk Suplemen Labu dan Minyak Sawit Merah untuk Pencegahan Kekurangan Vitamin A<\/td>\nIndonesian Scholars Journal<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi, Wiwit Murdianto<\/td>\nLaju Pengeringan  Bahan Herbal dengan Prototipe Pengering Hibrid Tenaga Matahari dan Listrik<\/td>\nProsiding Seminar Nasional PATPI<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi, Wiwit Murdianto<\/td>\nProksimat, Fenolik, Antioksidan dan Antibakteri Kulit Buah Lepisanthes alata<\/td>\nJurnal Teknologi dan Industri Pangan 27(2)<\/td>\n<\/tr>\n
2015<\/td>\nAswita Emmawati<\/td>\nKarakterisasi Isolat Bakteri Asam Laktat dari Mandai yang Berpotensi sebagai Probiotik<\/td>\nJurnal\/ Agritech 35(2)<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi, Sukmiyati Agustin, Miftakhur Rohmah<\/td>\nPenerimaan Panelis dan Sifat Kimiawi Labu Kuning dan Fraksi Olein Sawit<\/td>\nJurnal Teknologi dan Industri Pangan 26(2)<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra, Sukmiyati Agustin<\/td>\nPengaruh Varietas Singkong Terhadap Karakteristik Sensoris Gaplek Serut: Studi Pengembangan Pangan Non-Beras<\/td>\nProceeding Semnas PATPI 2015<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra, Sukmiyati Agustin<\/td>\nProspecting of Canned Fermented Cassava: Developing from Local to International Food<\/td>\nProceeding Semnas PIT PERMI 2015<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nEvaluation of Canned Fermented Cassava Processing Development: Promoting a New cassava Based Product<\/td>\nInternational DAAD Alumni Seminar \u201cEnhancing food and income security along agricultural commodity chains<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nDiversity of Microbes and environment Characteristics During Decomposition of Oil Palm Empty Fruit Bunches<\/td>\n2nd International Conference on Advance Molecular Bioscience and Biomedical Engineering<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi<\/td>\nWeak Antimicrobial Activity of Ethanolic and Aqueous Extracts of Red Rambai (Lepisanthes alata)<\/td>\nInternational Conference on Food Agriculture and Culinary Tourism<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nThe Impact of Intervention Feeding parenting Women on Nutritional Status of Children in the Village Sangkima Kutai National Park East Kutai<\/td>\nInternational Conference on Food Agriculture and Culinary Tourism<\/td>\n<\/tr>\n
<\/td>\nMiftakhur Rohmah, Yuliani<\/td>\nThe Effect of Local and Imported Soybean (Glycine max L.) and Blanching Time on the Chemical and Sensory Characteristic of Soymilk Powder<\/td>\nInternational Conference on Food Agriculture and Culinary Tourism<\/td>\n<\/tr>\n
<\/td>\nMarwati, Sukmiyati Agustin<\/td>\nEffect of Addition of the Extract Super Red Dragon Fruit Peel (Hylocereus costaricensis) to the Quality of Candy Jelly Seaweed (Eucheuma cottonii)<\/td>\nInternational Conference on Food Agriculture and Culinary Tourism<\/td>\n<\/tr>\n
<\/td>\nWiwit Murdianto<\/td>\nPhysicochemical Characteristics of Local Sweet Potato Flour in East Kalimantan<\/td>\nInternational Conference on Food Agriculture and Culinary Tourism<\/td>\n<\/tr>\n
<\/td>\nWiwit Murdianto, Sukmiyati Agustin<\/td>\nDetermination of Incubation Time and Enzyme Alpha Amylase Concentration on Liquification of Gajah Casavva Starch<\/td>\nInternational Conference on Food Agriculture and Culinary Tourism<\/td>\n<\/tr>\n
<\/td>\nAswita Emmawati<\/td>\nFormulation of Bawang Dayak Bulb Water Extract as Antidiabetic Instant Drink<\/td>\nInternational Conference on Food Agriculture and Culinary Tourism<\/td>\n<\/tr>\n
<\/td>\nYuliani<\/td>\nSensory Evaluation of Super Red Dragon Fruit (Hylocereus costaricensis) Jam Prepared with the Addition of the Dragon Fruits Peel As a Sourse of Pectin<\/td>\nseminar Internasional (ICFACT)\/ Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI) Cabang Kaltim<\/td>\n<\/tr>\n
2014<\/td>\nSulistyo Prabowo<\/td>\nPensijilan Halal: Pencabaran Penggiat Industri Halal Sejagat<\/td>\nPenerbit UPM, Selangor, Serdang, Malaysia<\/td>\n<\/tr>\n
<\/td>\nSulistyo Prabowo<\/td>\nProduk Asal Haiwan Yang Harus Diwaspadai dalam Isu Halal Kontemporari (pp.150-166)<\/td>\nPenerbit UPM, Selangor, Serdang, Malaysia<\/td>\n<\/tr>\n
<\/td>\nSulistyo Prabowo<\/td>\nRevealing Factors Hindering Halal Certification in East Kalimantan Indonesia<\/td>\nJournal of Islamic Marketing 6(2): 268-291<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nRiset dan Perannya dalam Pembangunan<\/td>\nOpini, Harian KOMPAS<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nDarurat Transportasi Samarinda dan Tengah-Perbatasan<\/td>\nPerspektif, Harian Kaltim Post<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nPerubahan Iklim dan Tantangan Kesehatan Global<\/td>\nSeminar Nasional Global Health 2014<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nRevitalisasi Pertanian dalam Arti Luas Berbasis Ketahanan Pangan<\/td>\nFGD Pengkajian Isu-isu Strategis di Kab.Kutai Kartanegara<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nStatus Penelitian dan Pengembangan Bioteknologi Rekayasa Genetik di Perguruan Tinggi<\/td>\nSosialisasi Peluang dan Tantangan Pemanfaatan Keanekaragaman Hayati Berkelanjutan<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra, Hadi Suprapto<\/td>\nDesigning a Better Performance of Tapai for Food and Development of Canned Tapai: A Future Prospects of Indigenous Fermentd Cassava Product of Indonesia<\/td>\n7th<\/sup> International Symposium of Indonesian Society for Microbiology (ISISM)<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nIsolation Method of Lignocellulolitic Microbes from Oil Palm Empty Fruit Bunches<\/td>\n2nd International Conference On Natural Sceinces<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nScientific Writing<\/td>\nInternational Journal Training & Seminar<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nEffect of herbal drink plantsTiwai (Eleutherine americana Merr) on lipid profile of hypercholesterolemia patient<\/td>\nInternational Food Research Journal 21(3): 1163-1167<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nAnalisis Perilaku Positif Deviance Pemberian Makan dan Ketahanan Pangan Keluarga Miskin<\/td>\nJurnal Magrobis 14(1): 1-10<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nIndeks Glikemiks Respon Cookies Labu Kuning<\/td>\nJurnal Boga dan Gizi 8(1): 11-15<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nTantangan Pengembangan Pangan Lokal Dalam Menghadapi Masyarkat Ekonomi Asean (Mea) 2015<\/td>\nSeminar Hari Pangan Himalogista Jurusan Teknologi Hasil Pertanian Universitas Mulawarman<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nFormulation Study and Blood Glucose Response Cereal Lepiu<\/td>\nInternational conference \u201cFOOD FOR A QUALITY LIFE\u201d<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nPandangan Prospek Ketahanan Pangan Di Provinsi Kalimantan Timur<\/td>\nSeminar Koodinasi Daerah Kebijakan Stabilisasi Pangan<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nTantangan Global Dan Pencapaian Ketahanan Pangan Kaltim<\/td>\nKuliah Umum Program Magister Pertanian PS Pertanian Tropika Basah<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nAnalisis Status Gizi dan ketahanan Pangan Keluarga Miskin di Kota dan Pedesaan<\/td>\nSeminar Nasional Fungsi Biogenik Asam Glutamat Berbasis Pangan Lokal UNIMED MEDAN<\/td>\n<\/tr>\n
<\/td>\nBernatal Saragih<\/td>\nTeknologi Terkini Pengembangan Pangan Fungsional<\/td>\nSeminar Reguler Jurusan Ilmu dan Teknologi Pangan Univ. HKBP Nommensen Medan<\/td>\n<\/tr>\n
<\/td>\nYuliani<\/td>\nAnalisis Rendemen dan Sifat Fisika-Kimia Gelatin Kulit Ikan Tenggiri (Acanthocybium solandri) Yang Diproduksi Dengan Metode Asam<\/td>\nSeminar Nasional Kimia (FMIPA- Universitas Mulawarman)<\/td>\n<\/tr>\n
<\/td>\nMarwati<\/td>\nUji Potensi Prebiotik pada Tepung Pisang Kapas (Musa cumiculata) Termodifikasi Secara Fermentasi, Pemanasan Bertekanan, dan Siklus Pendinginan<\/td>\nSeminar Nasional Fungsi Biogenik Asam Glutamat Berbasis Pangan Lokal UNIMED MEDAN<\/td>\n<\/tr>\n
<\/td>\nMarwati<\/td>\nKajian Sifat Kimia dan Rendemen darui Tepung Biji Cempedak (Articarpus integer (Thumb.)) dengan Pengeringan yang Berbeda<\/td>\nSeminar Nasional Kimia<\/td>\n<\/tr>\n
<\/td>\nKrishna P Candra<\/td>\nKajian Proses Produksi Pulp Dan Kertas Ramah Lingkungan Dari Sabut Kelapa<\/td>\nJTP Unmul 9(1): 16-25<\/td>\n<\/tr>\n
<\/td>\nAnton Rahmadi<\/td>\nIndonesia Educates: Expansion of food sceince curriculum<\/td>\nFood Asia Pasific 1(2): 19<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Publikasi Pada Jurnal Internasional Bereputasi Tahun Nama Penulis Judul Artikel 2019 Anton Rahmadi, Marinda Istiqomah, Aswita Emmawati Observation of Bitterness Reducing Ability of Melastomataceae Leaf Extracts on Caffeine and Coffee Powder   Wiwit Murdianto, Yudi Pranoto, Sri Anggrahini, Sutardi Alteration of cassava starch properties after ozone-oxidation treatment in different time   Maghfirotin Marta Banin, Tyas […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,17,52,18],"tags":[],"class_list":["post-9001","post","type-post","status-publish","format-standard","hentry","category-jurnal","category-informasi_penelitian","category-pengabdian-masyarakat","category-informasi_publikasi"],"_links":{"self":[{"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/posts\/9001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/comments?post=9001"}],"version-history":[{"count":3,"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/posts\/9001\/revisions"}],"predecessor-version":[{"id":9011,"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/posts\/9001\/revisions\/9011"}],"wp:attachment":[{"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/media?parent=9001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/categories?post=9001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faperta.unmul.ac.id\/web\/wp-json\/wp\/v2\/tags?post=9001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}