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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 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
 
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
 
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