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Fitasari, Eka and Santosa, Budi (2017) Efek Fermentasi oleh Lactobacillus plantarum terhadap Kandungan Asam Amino Ampas Tahu. [Teaching Resource]
Fitasari, Eka and Santosa, Budi (2020) Similarity Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein. Universitas Tribhuwana Tungagdewi, Malang, Indonesia.
Santosa, Budi and Fitasari, Eka and Suliana, Gatut (2017) PRODUKSI PAKAN FUNGSIONAL MENGANDUNG TIGA SENYAWA BIOAKTIF DARI AMPAS TAHU DENGAN MENGGUNAKAN Mikroba Effective Microorganism-4 DAN Lactobacillus plantarum. Universitas Tribhuwana Tunggadewi, Malang, Indonesia.
Fitasari, Eka and Santosa, Budi (2017) Similarity Efek Fermentasi oleh Lactobacillus plantarum terhadap Kandungan Asam Amino Ampas Tahu. Sekolah Pasca Sarjana, UGM, Yogyakarta, Jawa Tengah.
Santosa, Budi and Fitasari, Eka and Suliana, Gatut (2017) Similarity. PRODUKSI PAKAN FUNGSIONAL MENGANDUNG TIGA SENYAWA BIOAKTIF DARI AMPAS TAHU DENGAN MENGGUNAKAN Mikroba Effective Microorganism-4 DAN Lactobacillus plantarum. Universitas Tribhuwana Tunggadewi, Malang, Indonesia.
Fitasari, Eka and Santosa, Budi (2016) Peer Review Amino Acid Characterization of Tofu Waste Fermentation using Effective Microorganism-4 and Lactobacillus plantarum Culture. Universitas Brawijaya, Malang, Indonesia.
Fitasari, Eka and Santosa, Budi (2016) Similarity Amino Acid Characterization of Tofu Waste Fermentation using Effective Microorganism-4 and Lactobacillus plantarum Culture. Universitas Brawijaya, Malang, Indonesia.
Hulopi, Fauzia and Santosa, Budi Similarity Business Opportunity of Chips Small Group Industry in order to Increase Family Income. IEESE Institute of Excellent Engineer, Jombang.
Santosa, Budi and Wirawan, , Similarity Chemistry Changes in Minimally Process Snake Fruit Variety Pondoh during Storage in Room Temperature which Coating Used Edible Coating from Starch of Jackfruit Seed. IEESE Institute of Excellent Engineer, Jombang.
Santosa, Budi and Ahmadi, Kgs and Taeque, Domingus Similarity Dextrin Concentration and Carboxy Methyl Cellulosa (CMC) in Making of Fiber-Rich Instant Baverage from Nata de Coco. IEESE Institute of Excellent Engineer, Jombang.
Santosa, Budi and Wirawan, , Similarity Evaluasi sifat fisika, kimia dan kandungan logam berat di dalam nata de coco yang dibuat menggunakan sumber nitrogen dari NPK. Department of Food Science and Technology, Agriculture Faculty, Yudharta University, Indonesia, Pasuruan.
Santosa, Budi and Sriwaningsih, Endang Rusdiana and Wulang, Domu Similarity Karakterisasi santan instan bubuk yang dibuat menggunakan filler Na-CMC dari bacterial cellulose. Department of Food Science and Technology, Agriculture Faculty, Yudharta University, Indonesia, Pasuruan.
Santosa, Budi and Rahmawati, Atina and Mere, Daniel Similarity Karakterisasi sari buah kedondong menggunakan metode ekstraksi osmosis (kajian konsentrasi sukrosa dan lama osmosis). Department of Food Science and Technology, Agriculture Faculty, Yudharta University, Indonesia, Pasuruan.
Santosa, Budi and Tantalu, Lorine and Handayani, Sri and Iskandar, Ahmad and Setiyawan, Setiyawan Similarity NES Model for MOTIN-Instant Noodle Production in Bantur Regency, Indonesia. Universitas Muhammadiyah Yogyakarta, Yogyakarta.
Santosa, Budi and Tantalu, Lorine and Handayani, Sri and Setiawan, Ahmad Iskandar Similarity NES Model for MOTIN-Instant Noodle Production in Bantur Regency, Indonesia. UNITRI.
Santosa, Budi and Wignyanto, Wignyanto and Hidayat, Moh. Nur and Sucipto, S Similarity Optimization of NaOH concentration and trichloroacetic acid in bacterial carboxymethylation cellulose. Rynnye Lyan Resources, Surabaya.
Santosa, Budi and Wirawan, , and Muljawan, Rikawanto Eko Similarity Pemanfaatan molase sebagai sumber karbon alternatif dalam pembuatan nata de coco. Department of Food Science and Technology, Agriculture Faculty, Yudharta University, Indonesia, Pasuruan.
Santosa, Budi and Rozana, Rozana and Astutik, Astutik Similarity Pemanfaatan sumber nitrogen organik dalam pembuatan nata de coco: Utilization of organic nitrogen sources in the manufacture of nata de coco. Department of Food Science and Technology, Agriculture Faculty, Yudharta University, Indonesia, Pasuruan.
Hamzah, Amir and Santosa, Budi Similarity Pembuatan Salempong Sebagai Pangan Alternatif Untuk Meningkatkan Nilai Tambah Produk Pangan Lokal. Universitas Widyagama, Malang.
Santosa, Budi and Tantalu, Lorine and Sugiarti, Untung Similarity Penambahan Ekstrak Kulit Buah Naga Pada Pengembangan Produk Nata De Coco Berantioksidan: Addition of Skin Extracts from Dragon Fruits on The Development of Antioxidant Nata De Coco Products. Department of Food Science and Technology, Agriculture Faculty, Yudharta University, Indonesia, Pasuruan.
Santosa, Budi and Tantalu, Lorine and Rozana, Rozana Similarity Program Kemitraan Masyarakat Kelompok Usaha Pembuatan Manisan Nangka dengan Pengering Rumah Kaca. Fakultas Teknik Universitas Tribhuwana Tunggadewi, Malang.
Santosa, Budi and Tantalu, Lorine and Sairo, Natanael Woleka Similarity Sintesis selulosa bakteri dari jerami kulit nangka dengan penambahan beberapa konsentrasi sukrosa. Agriculture Faculty, Yudharta University, Indonesia, Pasuruan.
Santosa, Budi and Wignyanto, Wignyanto and Hidayat, Moh. Nur and Sucipto, S Similarity The quality of nata de coco from sawarna and mapanget coconut varieties to the time of storing coconut water. Rynnye Lyan Resources, Surabaya.
