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Zulfatun Najah
Zulfatun Najah
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Cited by
Cited by
Year
Hazard analysis and critical control points implementation in amplang processing
Z Najah, NA Putri, T Hidayat, Z Zulmaneri
Food ScienTech Journal 1 (1), 54-64, 2019
92019
Zulmaneri, and T. Hidayat,“Perancangan sop (standar operating procedure) proses produksi amplang di sentra industri kecil hasil pertanian dan kelautan (sikhpk) teritip …
NA Putri, Z Najah
J. Teknol. dan Ind. pangan 4 (2), 57-64, 2019
72019
the Evaluation of Good Manufacturing Practices (Gmp) in Fish Processing Sme Center Case Study of Balikpapan City
T Hidayat, Z Najah, NA Putri, Z Zulmaneri
Food ScienTech Journal 1 (1), 45-53, 2019
62019
Perancangan SOP (Standar Operating Procedure) Proses Produksi Amplang di Sentra Industri Kecil Hasil Pertanian dan Kelautan (SIKHPK) Teritip, Balikpapan
NA Putri, Z Najah
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 4 (2), 2019
52019
Penambahan pelarut organik pada media untuk hidrolisis enzimatik minyak ikan menggunakan lipase dari Aspergillus niger
S Raharja, O Suparno, D Mangunwidjaja, AHT Oktavia, ZN TIP
Jurnal Teknologi Industri Pertanian 22 (3), 2012
52012
Analisis pemasaran dan desain sistem perbaikan kualitas tepung talas beneng
Z Najah, W Nurtiana
Jurnal Agribisnis Terpadu 14 (1), 29-45, 2021
42021
Good Manufacturing Practices (GMP) in small enterprise of milkfish satay
Z Najah, D Anggraeni, AM Diwan, GD Lestari, M Dhabit, M Dzikribillah, ...
Food ScienTech Journal 2 (2), 104-110, 2020
42020
Pemetaan Ekosistem Inovasi Di Perguruan Tinggi
Z Najah, AHS Raharja, E Anggraeni
Jurnal Teknologi Industri Pertanian 28 (2), 2018
42018
Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik)
NN Putri, NA Putri, FR Eris, VY Pamela, S Kusumasari, TB Rusbana, ...
abdimesin 2 (2), 43-51, 2022
22022
Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Produksi Bontot: Pangan Lokal Banten
NA Putri, Z Najah, W Nurtiana, D Anggraeni
Jurnal Teknologi dan Industri Pertanian Indonesia 14 (1), 23-33, 2022
22022
Hazard analysis of sate Bandeng as indigenous food from Banten
D Anggraeni, Z Najah, W Nurtiana, NA Putri
2nd and 3rd International Conference on Food Security Innovation (ICFSI 2018 …, 2021
22021
Hazard analysis and critical control point of milkfish floss production as indigenous food from Banten province
W Nurtiana, Z Najah, D Anggraeni, NA Putri
IOP Conference Series: Earth and Environmental Science 715 (1), 012065, 2021
22021
Sosialisasi Proses Produksi Halal pada Produk Sate Bandeng UMKM Sate Bandeng Hj. Maryam
P Wulandari, Z Najah
E-Dimas: Jurnal Pengabdian kepada Masyarakat 14 (3), 488-493, 2023
12023
Mapping of sustainable warehouse process in the agro-hub Banten using business process modelling notation
FD Wahyuni, Z Najah, MI Santoso
IOP Conference Series: Earth and Environmental Science 978 (1), 012053, 2022
12022
Penyuluhan Cara Pengolahan Pangan yang Sehat dan Baik Kepada Warga Desa Sindangsari Kabupaten Serang
RA Riyanto, FR Eris, TB Rusbana, VY Pamela, S Kusumasari, W Nurtiana, ...
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat 4 (02), 50-56, 2021
12021
Chemical And Organoleptic Characteristics Of Chicken Nugget Based On Composite Flour From Mocaf, Brown Rice And Corn Starch
L Hairunnissa, AK Sari, IS Jati, IM Shalihah, SD Akifah, AN Izzati, NA Putri, ...
Food ScienTech Journal 3 (1), 76, 2021
12021
Effect of temperature and drying time on chemical characteristics of duck bone meal
N Qisti, A Nugraha, Z Najah
Teknika: Jurnal Sains dan Teknologi 17 (1), 15-20, 2021
12021
The Effect of Beneng Taro Flour (Xanthosoma undipes K. Koch) and Rice Bran (Oryza sativa L.) Substitution on the Physical and Sensory Characteristics of Bread
W Nurtiana, Z Najah, MA Syabana
Journal of Nutrition Science 4 (2), 74-82, 2023
2023
Optimization and marketing analysis of low-oxalate beneng Taro flour (Xanthosoma undipes K. Koch) in gluten-free noodles.
Suherna, K Nurrohmah, TB Rusbana, Z Najah, W Haliza
2023
Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten
FR Eris, Z Najah, TB Rusbana, P Wulandari, N Annadzifah, RA Riyanto
Food ScienTech Journal 5 (1), 93-101, 2023
2023
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