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  1. 401
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    PENGARUH PENAMBAHAN SIROP UMBI YAKON (Smallanthus sonchifolius) TERHADAP KANDUNGAN GIZI DAN TOTAL TRIPTOFAN DADIH SUSU SAPI by Balqis Salsabila,

    Published 2022
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  2. 402
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    PENGARUH PENAMBAHAN SIROP UMBI YAKON (Smallanthus sonchifolius) TERHADAP KANDUNGAN GIZI DAN TOTAL TRIPTOFAN DADIH SUSU SAPI by Balqis Salsabila,

    Published 2022
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  3. 403
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    KARAKTERISTIK KIMIA DAN SENSORIS KERUPUK PASIR KEONG SAWAH (PILLA AMPULLACEA) SEBAGAI CEMILAN SEHAT SUMBER PROTEIN by Inayatul Fajriyah,

    Published 2020
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  4. 404
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    PENGARUH PENAMBAHAN EKSTRAK TEH HIJAU TERHADAP TOTAL FENOL DAN SIFAT ORGANOLEPTIK MINUMAN POPPING BOBA TERONG BELANDA by Siska Aldrika,

    Published 2020
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  5. 405
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    Cronobacter sakazakii growth on different types of naso-gastric tubing / Siti Norbaizura Md Zain and Steve Flint by Md Zain, Siti Norbaizura, Flint, Steve

    Published 2013
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  6. 406
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    Skeptisisme digitalisasi pola pembelajaran pasca gelombang covid-19 by Cahyawati, Rina Susi

    Published 2022
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  7. 407
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    PEMBUATAN TABLET EFFERVESCENTKOMBINASI FERROUS SULFAT DAN VITAMIN C by FIRSTIANTY, ALTERGA INGGA

    Published 2007
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  8. 408
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    PERENCANAAN KEBUTUHAN GURU SEKOLAH DASAR BERDASARKAN PENDEKATAN KEWILAYAHAN by Ono Wiharna, -

    Published 2005
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  9. 409
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    TARAF KOGNAT BAHASA INDONESIA DAN BAHASA BERAU by Febianti, Dike

    Published 2017
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  10. 410
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    Formulasi Sediaan Gel Antiseptik Tangan Minyak Atsiri Bunga Lavender (Lavandula Angustifolia Miller) Dengan Basis Hpmc Dan Aktivitas Antibakteri Terhadap Staphylococcus Aureus by Wijayanti, Putri, , Dr. T.N. Saifullah S., M.Si., Apt, , Rima Munawaroh, M.Sc., Apt

    Published 2014
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  11. 411
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    ANALISIS GAYA PEGAS SUSPENSI DEPAN KENDARAAN TOYOTA TGN51 by Zia Hanif Albaihaqi, -

    Published 2019
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  12. 412
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    ANALISIS KESALAHAN DALAM MENYELESAIKAN SOAL CERITA MATEMATIKA MENURUT KLASIFIKASI KASTOLAN by Sintya Puteri Damayanti, -

    Published 2020
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  13. 413
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    PENGARUH PENAMBAHAN SARI BIT MERAH (Beta vulgaris L.) TERHADAP TOTAL FENOL, AKTIVITAS ANTIOKSIDAN, DAN SIFAT ORGANOLEPTIK PADA PUDING RUMPUT LAUT by Ezra Luga,

    Published 2021
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  14. 414
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    PENGEMBANGAN PRODUK SOYGHURT (YOGHURT SUSU KACANG KEDELAI) SEBAGAI MINUMAN PROBIOTIK TINGGI ISOFLAVON by Naila Maziya Labiba, -

    Published 2019
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  15. 415
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    FORMULASI BISKUIT MAKANAN PENDAMPING ASI(MP-ASI) BAYI GIZI KURANG DENGAN SUBSTITUSITEPUNG ALGA HIJAU-BIRU (SPIRULINA PLATENSIS) by Ridaniela, -

    Published 2016
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  16. 416
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    PENGARUH SUBSTITUSI SARI BUAH NAGA MERAH TERHADAP DAYA TERIMA DAN TOTAL FLAVONOID SUSU NABATI BERBAHAN DASAR BIJI JALI by Omyning Pratiwi,

    Published 2020
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  17. 417
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    Speed calibration for mobile robot as prototypes to smart vehicles / Zulfikri Paidi ... [et al.] by Paidi, Zulfikri, Muhd Zain, Nurzaid, Othman, Mahfudzah, Mohd Mokhtar, Siti Hajar

    Published 2020
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  18. 418
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    Effect of deposition time on structural and electrical properties of AZO thin films deposited by spray pyrolysis / Sofea Nabila Hazmin, Mohamad Hafiz Mamat and Nur Amalina Muhamad by Hazmin, Sofea Nabila, Mamat, Mohamad Hafiz, Muhamad, Nur Amalina

    Published 2021
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  19. 419
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    Pengaruh Keterampilan Komunikasi Interpersonal Dan Fasilitas Belajar Terhadap Motivasi Belajar SiswaDi Smp N 2 Ngemplak by Hikari, Avita Fatwa, , Dr. Ahmad Muhibbin, M. Si

    Published 2017
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  20. 420
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    PENGARUH PENAMBAHAN ZAT ADITIF TERHADAP KONSUMSI BAHAN BAKAR DAN KINERJA MESIN STUDI EKSPERIMEN PADA SEPEDA MOTOR SUPRA X TAHUN 2002 by SANTOSO, SIDIQ IMAM FAJAR

    Published 2011
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