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Vol 15, No 1 (2022) KOMPOSISI KIMIA ASAP CAIR DAGING BUAH PALA DAN EFEK KOMBINASI DENGAN SARI LEMON CUI TERHADAP Streptococcus mutans Abstract  PDF
Rebecca T. Indriawan, Edi Suryanto, Dewa G. Katja
 
Vol 15, No 1 (2022) AKTIVITAS ANTIOKSIDAN DAN TABIR SURYA EKSTRAK PETROLEUM ETER DAN ETANOL DARI KULIT LEMON CUI (Citrus microcarpa) Abstract  PDF
Dwi Sakti, Edi Suryanto, Audy D. Wuntu
 
Vol 14, No 1 (2021) KARAKTERISASI DAN AKTIVITAS ANTIOKSIDAN SERAT PANGAN DARI TEPUNG KULIT LEMON CUI (Citrus microcarpa) Abstract  PDF
Oki Oktaviani Dika, Edi Suryanto, Lidya Momuat
 
Vol 9, No 2 (2016) FORMULASI MINUMAN SERBUK BERBASIS LEMON CUI (Citrus microcarpa) DENGAN PENAMBAHAN EKSTRAK CENGKEH (Eugenia carryophyllus) DAN EKSTRAK PALA (Myristica fragrans) Abstract  PDF
Mariati Edam, Edi Suryanto, Gregoria Djarkasi
 
Vol 12, No 1 (2019) KOMBINASI ASAP CAIR TONGKOL JAGUNG (Zea mays L.) DAN SARI LEMON CUI (Citrus microcarpa) DALAM MENGHAMBAT PEMBENTUKAN PEROKSIDASI LIPID Abstract  PDF
Chesya Hana Sersermudy, Edi Suryanto, Julius Pontoh
 
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