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• Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies

  Nusaibah Nusaibah, Thia Jenika Rhamadani , Kusuma Arumsari, Arpan Nasri Siregar, Tri Rahayu Andayani, Deden Yusman Maulid, Widya Pangestika

  474-491

  2024-06-04

• Pengaruh penambahan bahan pengikat yang berbeda terhadap karakteristik fisik dan sensori tablet effervescent Sonneratia caseolaris Effect of different binding agents on the physical and sensory characteristics of effervescent tablets of Sonneratia caseolaris

  Putri Wening Ratrinia, Sumartini Sumartini, Aulia Azka, Nirmala Efri Hasibuan, Nusaibah Nusaibah, Meilya Suzan Triyastuti

  884-898

  2024-10-11

• Karakteristik serum wajah dari sediaan filtrat rumput laut Eucheuma cottonii dan Ulva lactuca Characteristics of facial serum from seaweed filtrate of Eucheuma cottonii and Ulva lactuca

  Nusaibah Nusaibah, Taufik Muhammad, Widya Pangestika, Arpan Nasri Siregar, Kamilia Dwi Utami

  2023-09-13

• Pemanfaatan Ekstrak Daun Pedada (Sonneratia caseolaris) dan Daun Katang-Katang (Ipomoea pes-caprae) sebagai Agen Antioksidan pada Formulasi Face Mist Utilization of Mangrove Apple (Sonneratia caseolaris) and Bayhops (Ipomoea pes-caprae) Leaf Extracts as Antioxidant Agents in The Formulation of Face Mist

  Nusaibah Nusaibah, Ros Mala Sari, David Indra Widianto

  441-456

  2022-12-20

• Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog Utilization of Mangrove Fruit Rhizophora sp. and Sonneratia sp. as Raw Material for Analog Coffee

  Nusaibah Nusaibah, Cahya Mirawati Putri, Widya Pangestika, Novi Luthfiyana

  185-201

  2022-08-05