Find the future from the past: paleolimnology in indonesia

E3S WEB OF CONFERENCES 31, 08002, 2018

Authors: TR Soeprobowati, SWA Suedy, H Hadiyanto

Effect of melanin free ink extracted from squid (loligo sp.) on proximate and sensory characteristics of soft-bone milkfish (chanos chanos) during storage

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 116 (1), 012031, 2018

Authors: TW Agustini, I Wijayanti, U Amalia, S Benjakul

Solid-liquid anaerobic baffled reactor treating food waste

MATEC WEB OF CONFERENCES 156, 03042, 2018

Authors: I Sumantri, IB Priyambada, H Hadiyanto

Modeling and pso optimization of humidifier-dehumidifier desalination

INTERNATIONAL JOURNAL OF RENEWABLE ENERGY DEVELOPMENT 7 (1), 59, 2018

Authors: MH Ahmadi, MA Afshar, A Naseri, M Bidi, H Hadiyanto

Analisis iklim sekolah di sekolah menengah kejuruan negeri 2 bukittinggi

PROSIDING SEMINAR NASIONAL ADMINISTRASI PENDIDIKAN & MANAJEMEN PENDIDIKAN …, 2018

Authors: N Gistituati, H Hadiyanto

Diatom assemblage in the 24 cm upper sediment associated with human activities in lake warna dieng plateau indonesia

ENVIRONMENTAL TECHNOLOGY & INNOVATION 10, 314-323, 2018

Authors: TR Soeprobowati, SWA Suedy, AA Lubis, P Gell, H Hadiyanto

Hubungan motivasi dan penggunaan aplikasi petani sebagai media penyuluhan dengan tingkat kepuasan petani

JURNAL SAINS KOMUNIKASI DAN PENGEMBANGAN MASYARAKAT [JSKPM] 2 (2), 169-180

Authors: NAR Astuti, H Hadiyanto

Improvement the yoghurt nutritional value, organoleptic properties and preferences by spirulina (spirulina platensis) supplementation

IOP CONFERENCE SERIES: MATERIALS SCIENCE AND ENGINEERING 349 (1), 012040, 2018

Authors: M Suzery, H Sutanto, Y Widiastuti, H Hadiyanto

Characteristics of eugenol loaded chitosan-tripolyphosphate particles as affected by initial content of eugenol and their in-vitro release characteristic

IOP CONFERENCE SERIES: MATERIALS SCIENCE AND ENGINEERING 349 (1), 012010, 2018

Authors: B Cahyono, Q A’yun, M Suzery, H Hadiyanto

Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from spirulina sp.

FOOD BIOSCIENCE, 2018

Authors: H Hadiyanto, C Marcelinus, C Heri, S Meiny, S Devita, AR Febrina