Follow
Zulfatun Najah
Zulfatun Najah
Verified email at untirta.ac.id - Homepage
Title
Cited by
Cited by
Year
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
52019
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
42019
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
42012
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
22019
Pemetaan ekosistem inovasi di perguruan tinggi
Z Najah, AHS Raharja, E Anggraeni
Jurnal Teknologi Industri Pertanian 28 (2), 2018
22018
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
Analisis Pemasaran dan Desain Sistem Perbaikan Kualitas Tepung Talas Beneng
Z Najah, W Nurtiana
Jurnal Agribisnis Terpadu 14 (1), 29-45, 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
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
12020
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), 20-26, 2022
2022
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
2022
Making duck bone meal as a source of calcium using the sidrap protein hydrolysis technology from poultry-based conventional food processing waste
N Qisti, R Rukmelia, Z Najah, E Windiastuti, M Ibrahim, PN Hikmah
Teknika: Jurnal Sains dan Teknologi 17 (2), 272-276, 2021
2021
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), 76-83, 2021
2021
Chemical analysis of duck bone meal (Anatidae) from traditional food processing waste typical of Sidrap
N Qisti, I Muslimin, Z Najah
IOP Conference Series: Earth and Environmental Science 788 (1), 012151, 2021
2021
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
2021
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
2021
NETWORK PATTERNS AND COORDINATION OF UPSTREAMDOWNSTREAM STAKEHOLDERS IN THE CORN AGRIBUSINESS CLUSTER
ZN Iranita Haryono, Nurul Qisti, Akbar,Ardi Rumallang, Nadirah, Astrini ...
International Journal of Psychosocial Rehabilitation 24 (6), 11, 2020
2020
Model Kelembagaan Ekosistem Inovasi Universitas: Studi Kasus Institut Pertanian Bogor
EA Zulfatun Najah, Aji Hermawan, Sapta Raharja
Institut Pertanian Bogor, 2017
2017
Kajian Hidrolisis Enzimatik Minyak Ikan Untuk Produksi Omega-3 Menggunakan Enzim Lipase Aspergillus niger Pada Media Yang Ditambahkan Heptana.
Z Najah
The system can't perform the operation now. Try again later.
Articles 1–19