| Pemetaan Lemak dari Biji Kakao (Theobroma cocoa L) di Sulawesi Selatan J LANGKONG Universitas Hasanuddin, 2011 | 22 | 2011 |
| Profile of bioactive compounds, antioxidant and aromatic component from several clones of cocoa beans during fermentation E Septianti, J Langkong IOP Conference Series: Earth and Environmental Science 575 (1), 012009, 2020 | 17 | 2020 |
| Antimicrobial activity of moringa leaf (Moringa oleifera L.) extract against the growth of Staphylococcus epidermidis M Mursyid, RN Annisa, I Zahran, J Langkong, I Kamaruddin IOP Conference Series: Earth and Environmental Science 343 (1), 012145, 2019 | 16 | 2019 |
| Characteristic quality of Pinrang’s cocoa beans during fermentation used styrofoam containers E Septianti, J Langkong, NK Sukendar, AP Hanifa Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 10-25, 2020 | 11 | 2020 |
| STUDI PEMBUATAN MINUMAN ISOTONIK BERBAHAN BAKU AIR KELAPA TUA (COCOS NICIFERA L) DAN EKSTRAK BELIMBING WULUH (AVVERHOA BILIMBI L) MENGGUNAKAN METODE STERILISASI NON-THERMAL … J Langkong, NK Sukendar, Z Ihsan Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 53-62, 2018 | 11 | 2018 |
| Pengaruh penggunaan jenis gula terhadap mutu kurma tomat:(The effect of different sugar type on the quality of tomato date) A Laga, J Langkong, M Muhpidah Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 62-68, 2019 | 7 | 2019 |
| Utilization Of Cocono Seed Skin (Theobroma Cacao L) Become Chocolate Cookies Products Canrea J J Langkong, M Mahendradatta, MM Tahir, N Abdullah, M Reski Food Technology, Nutr. Culin. J 2, 44-50, 2019 | 7 | 2019 |
| Pengembangan Olahan Tomat Enrekang dalam Bentuk Kurma Tomat (Karakteristik Kurma Tomat) A Laga, J Langkong, N Wakiah Jurnal Dinamika Pengabdian 4, 72-78, 2018 | 7 | 2018 |
| Analog Bakso Sehat dari Protein Kacang Merah (Phaseolus vulgaris L) J Genisa, NK Sukendar, J Langkong, N Abdullah Jurnal AgriTechno 8 (1), 1-9, 2015 | 7 | 2015 |
| Effect of germination process on some anti-nutritional factors, proximate composition, mineral and vitamin contents of soybean GO Ogunlakin, SJ Olatunde, JA Adeyanju, OO Leke Journal of Chemical and Pharmaceutical Research 7 (11), 494-498, 2015 | 7 | 2015 |
| Characterization of chemical and volatile compounds in cocoa beans (Theobroma cacao) from highland and lowland areas of Bantaeng, South Sulawesi N Hanif, J Langkong, A Syarifuddin Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 94-103, 2020 | 6 | 2020 |
| Mempelajari Perbandingan yang Tepat antara Bubuk Kakao dengan Bubuk Kedelai Instant sebagai Minuman Coklat J Langkong, A Laga Jurnal Sains Dan Teknologi 9 (3), 179-192, 2009 | 6 | 2009 |
| IOP Conference Series: Earth and Environmental Science E Septianti, J Langkong IOP Publishing, 2020 | 5 | 2020 |
| KAJIAN PENGARUH JENIS PENGERING DAN KONSENTRASI MALTODEKSTRIN TERHADAP PRODUK MINUMAN TEH-SECANG EFFERVESCENT:(Study Effect Dryer and Concentration of Maltodextrin to Drink Tea … MM Tahir, J Langkong, AB Tawali, N Abdullah, S Surahman Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 51-61, 2019 | 5 | 2019 |
| Penerapan Teknologi Tepat Guna Pada Pengolahan Buah Dan Sayur Di Desa Pasui Kecamatan Buntu Batu Kabupaten Enrekang Sulawesi Selatan J Langkong Panrita Abdi-Jurnal Pengabdian pada Masyarakat 1 (1), 16-27, 2017 | 5 | 2017 |
| Decrease of lead levels of leachate with banana skin adsorbent NB Sumanik, E Nurvitasari, RZ Maarebia, J Langkong IOP Conference Series: Earth and Environmental Science 343 (1), 012172, 2019 | 4 | 2019 |
| Pemanfaatan Kulit Biji Kakao (Theobroma Cacao L) Menjadi Produk Cookies Coklat J Langkong, N Abdullah, M Mahendradatta, M Reski J. Canrea 2 (1), 26-31, 2019 | 4* | 2019 |
| Combination of Gedi leaves (Abelmoschus Manihot L.) extract and arabica coffee (Coffea arabica L.) in making herbal coffee as an alternative therapy for diabetes mellitus F Bastian, M Chandra, J Langkong, S Elsa, JF Winters AIP Conference Proceedings 2596 (1), 2023 | 2 | 2023 |
| Produksi dan komersialisasi surabi dengan campuran ikan gabus untuk meningkatkan nilai gizi produk jajanan masyarakat di kabupaten pinrang AB Tawali, NK Sukendar, A Rahmayanti, J Langkong, L Angriani Jurnal Dinamika Pengabdian 7 (2), 203-211, 2022 | 2 | 2022 |
| Best formulation of cacao butter and powder for chocolate bar production. J Langkong, MM Tahir, RA Nadja, S Hidayat, SN Sirajuddin Eurasian Journal of BioSciences 14 (2), 2020 | 2 | 2020 |
