| 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 |
| Ipteks Bagi Kreativitas dan Inovasi Kampus; Produk Olahan Ikan Berbasis Surimi AB Tawali, M Asfar, NK Suhendar, M Mahendaradatta Panrita Abdi-Jurnal Pengabdian Pada Masyarakat 2 (1), 8-14, 2018 | 8 | 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 |
| Muhpidah.(2021). Efektivitas lama dan metode blansir terhadap kadar antosianin dan aktivitas antioksidan ubi jalar ungu (Ipomoea batatas I.) A Laga, L Budyghifari, NK Sukendar Jurnal Mutu Pangan 8 (2), 105-112, 0 | 7 | |
| Characterization of edible film based on different ratios of κ-carragenan/gelatine with the addition of canola oil A Syarifuddin, P Paddasejati, A Dirpan, N Kuswandi Sukendar, ... Jurnal Teknologi 82 (2), 85-91, 2020 | 6 | 2020 |
| Changes in physical-chemical properties during the fresh cocoa fermentation process NK Sukendar, AB Tawali, A Syarifuddin, AH Mochtar, A Fakhruddin Canrea J. Food Techology, Nutr. Culin. J. 2, 98-105, 2019 | 5 | 2019 |
| STUDI PEMBUATAN NUGGET FUNGSIONAL DARI IKAN CAKALANG (KATSUWONUS PELAMIS L.) DENGAN EKSTRAK BUAH MENGKUDU (MORINDA CITRIFOLIA L.):(Studi of Making Fungsional Nugget from … J Genesa, NK Sukendar, S Regia Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 69-77, 2018 | 5 | 2018 |
| Salengke., Adiansyah, S., Andi, HM, & Andi, F.(2019). Perubahan sifat fisiko-kimia selama proses fermentasi biji kakao segar NK Sukendar, BT Abu Journal Canrea 2 (2), 98-105, 0 | 3 | |
| 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 |
| Efektivitas Lama dan Metode Blansir terhadap Kadar Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu (Ipomoea batatas l.) L Budyghifari, A Laga, NK Sukendar Jurnal Mutu Pangan: Indonesian Journal of Food Quality 8 (2), 105-112, 2021 | 2 | 2021 |
| Perbaikan teknis budidaya kelapa rakyat di kabupaten Wajo MF BDR, I Ridwan, A Mollah, T Dariati, CWB Yanti, NK Sukendar Jurnal Dinamika Pengabdian 5 (2), 258-270, 2020 | 2 | 2020 |
| Supplementation of snake-head fish bone powder for making cookies AB Talawi, A Almerdian, AR Ramli, M Metusalach, NK Sukendar Advances in Food Science, Sustainable Agriculture and Agroindustrial …, 2019 | 2 | 2019 |
| The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon N Abdullah, R Latief, F Bastian, NK Sukendar, M Djalal, MR Pala’langan Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 34-41, 2020 | 1 | 2020 |
| The Effect of Sonication Time on Physicochemical Profiles of The Nanocalsium from Snake-Head Fish Bone (Channa striata) AB Tawali, N Wakiah, K Qanitah, M Asfar, NK Sukendar IOP Conference Series: Earth and Environmental Science 355 (1), 012091, 2019 | 1 | 2019 |
| Studi Pembuatan Keju Kelapa NK Sukendar, A Syarifuddin, M Djalal, AY Chadijah, SH Hidayat Prosiding Seminar Nasional Inovasi Teknologi Hasil Perkebunan 1 (1), 152-158, 2019 | 1 | 2019 |
| STUDI PENGAWETAN LARUTAN ENZIM BROMELIN KASAR SECARA FILTRASI DAN PENAMBAHAN NATRIUM BENZOAT:(Study Of Preservation Crude Bromelain Enzyme By Filtration And Addition Of Sodium … NK Sukendar, A Laga, TP Siade Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 63-68, 2018 | 1 | 2018 |
| Effect Of Carrageenan For Making Concentrate Dispersion From Snakehead Fish (Channa Striata) M Mahendradatta, AS Arifin, AB Tawali, NK Sukendar Int. J. Sci. Technol. Res. 3, 185-9, 2014 | 1 | 2014 |
| The effect of water content and cooling temperature on the increase of type III resistant starches (RS III) in lesser yam (Dioscorea esculenta L.) flour AWH Putri, NK Sukendar, A Hasizah AIP Conference Proceedings 2596 (1), 2023 | | 2023 |
| Physicochemical properties of fettuccine paste products made from tapioca flour and corn flour based resistant starch type 3 AUH Syahrullah, NK Sukendar, M Djalal, JT Wangdi AIP Conference Proceedings 2596 (1), 2023 | | 2023 |
abu bakar TawaliProfessor of Food Science and Technology, Hasanuddin UniversityEmail yang diverifikasi di unhas.ac.id
