| Antioxidant properties of herbal tea prepared from red dragon fruit Peel with the addition of ginger N Trimedona, R Rahzarni, S Syahrul, Y Muchrida, I Roza Journal of Applied Agricultural Science and Technology 4 (2), 181-188, 2020 | 9 | 2020 |
| Characteristics of Gluten-Free Wet Noodles Substituted with Soy Flour F Violalita, S Syahrul, HF Yanti, K Fahmy IOP Conference Series: Earth and Environmental Science 515 (1), 012047, 2020 | 8 | 2020 |
| Pengaruh substitusi tepung bengkuang (Pachyrhizus erosus) terhadap karakteristik cookies yang dihasilkan F Violalita, K Fahmy, S Syahrul, N Trimedona Journal of Applied Agricultural Science and Technology 3 (1), 73-81, 2019 | 8 | 2019 |
| Substitusi Tepung Bengkuang pada Pembuatan Brownies F Violalita, HF Yanti, S Syahrul, K Fahmy Agroteknika 2 (1), 41-50, 2019 | 6 | 2019 |
| Innovation technology on catfish fillet by-product as raw materials for food industry D Dewita, S Syahrul, SW Sidauruk, T Hidayat IOP Conference Series: Earth and Environmental Science 934 (1), 012026, 2021 | 4 | 2021 |
| Shelf-life Prediction of Gluten-Free Dry Noodles Made from Composite Flour (Mocaf, Tapioca, Cornstarch, and Soybeans) Using Accelerated Shelf-life Testing (ASLT) Method with … F Violalita, HF Yanti, R Novita, S Syahrul, K Fahmy IOP Conference Series: Earth and Environmental Science 757 (1), 012057, 2021 | 4 | 2021 |
| Determination of maltodextrin concentration in red ginger (Zingiber officinale Rosc.) and cinnamon (Cinnamomum zeylanicum) instant drink HF Yanti, F Violalita, S Syahrul, K Fahmy IOP Conference Series: Earth and Environmental Science 1059 (1), 012066, 2022 | 1 | 2022 |
| Characteristics and Added Value of Fortified Sago Analog Rice Enriched with Nutritious Fish Oil Supplement S Syahrul, D Dewita, SW Sidauruk IOP Conference Series: Earth and Environmental Science 934 (1), 012025, 2021 | 1 | 2021 |
| Characteristics of Softgel Capsules Mixture of Patin Oil, Red Palm Oil, and Shark Liver Oil M Sukmiwati, S Syahrul, A Diharmi IOP Conference Series: Earth and Environmental Science 430 (1), 012008, 2020 | 1 | 2020 |
| INOVASI TEPUNG LABU KUNING, TEPUNG UBI UNGU DAN KACANG KORO DALAM PENGOLAHAN CAKE DAN ROTI SEBAGAI MAKANAN TAMBAHAN STUNTING RA Fadri, Y Muchrida, I Roza, S Syahrul Politeknik Pertanian Negeri Payakumbuh, 2022 | | 2022 |
| Penerapan Teknologi Pengolahan Dodol Sirsak pada Kelompok Program Keluarga Harapan (Pkh) Kelurahan Payobasung, Kecamatan Payakumbuh Timur, Kota Payakumbuh E Ermiati, EA Zebua, A Agustina, S Syahrul, E Evawati LOGISTA-Jurnal Ilmiah Pengabdian kepada Masyarakat 5 (1), 115-120, 2021 | | 2021 |
| The influence of jicama flour (Pachyrhizus erosus) substitution on the characteristics of cookies. F Violalita, K Fahmy, S Syahrul, N Trimedona, A Andriasani | | 2019 |
| Yam flour substitution on the making of brownies. F Violalita, HF Yan, S Syahrul, K Fahmy Agroteknika 2 (1), 41-50, 2019 | | 2019 |
| Application of sago (metroxylon sago rotte) as subtitution materials of wheat flour in the making of noodle V Violalita, N Tazar, S Syahrul, E Evawati, RA Fadri graduate program andalas university, 2015 | | 2015 |
| PENGGUNAAN KULIT SINGKONG FERMENTSI UNTUK PENINGKATAN PRODUKTIVITAS KAMBING KACANG DI JORONG KANDANG LAMO PS Noor, S Syahrul, Y Mukhrida LUMBUNG 14 (1), 2015 | | 2015 |
| PENGGUNAAN INKUBATOR UNTUK MENINGKATKAN KUALITAS DADIH SUSU KAMBING S Syahrul Politeknik Pertanian Negeri Payakumbuh, 2013 | | 2013 |
| Plagiarisme check: ANTIOXIDANT PROPERTIES OF HERBAL TEA PREPARED FROM RED DRAGON FRUIT PEEL WITH THE ADDITION OF GINGER N Trimedona, R Rahzarni, S Syahrul, Y Muchrida, I Roza Journal of Applied Agricultural Science and Technology, 0 | | |
| Substitusi Tepung Bengkuang pada Pembuatan Brownies Yam Flour Substitution on The Making of Brownies F Violalita, HF Yanti, S Syahrul, K Fahmy | | |
| plagiarisme check: Application of sago (metroxylon sago rotte) as subtitution materials of wheat flour in the making of noodle V Violalita, N Tazar, S Syahrul, E Evawati, RA Fadri Politeknik Pertanian Negeri Payakumbuh, 0 | | |
| Total Solid Optimizing in The Making of Functional Fermentation Milk Drink Lactobacillus Cassei Tomatoes S Syahrul, R Nurzarrah, R Rahzarni International Journal on Advanced Science, Engineering and Information …, 0 | | |
