- Development of Natural Flavor Enhancer Using Shio Koji Fermentation From Menir Rice (Oryza sativa L.) (Author: Natania, M.Eng).
- Utilization of Pineapple's (Ananas comosus L. Merr) Peel Waste as Raw Material in Cider Making (Author: Dr. Ir. Melanie Cornelia, MT).
- The Utilization of Chicken Bone Flour as a Source of Calcium in Cookies Making (Author: Dr. Ir. Melanie Cornelia, MT).
- The Effect of Using Palm Kernel Shell Ash and Rice Husk Ash on Geopolymer Concrete (Author: Dr. Ir. Melanie Cornelia, MT).
- Utilization of White Oyster Mushroom Powder (Pleurotus ostreatus (Jacq.) P. Kumm.) (Author: Dr. Ir. Melanie Cornelia, MT).
- Analisis Kadar Air, Kadar Serat, dan Rendemen Tepung Singkong dengan Menggunakan Berbagai Metode Pengeringan (Author: Dr. Ir. Melanie Cornelia, MT).
- Synthesis and Antioxidant Activity of Prenylated Resveratrol(Author: Dr. Tagor M. Siregar, S.Si., M.Si.).
- Optimum Conditions for N-Acetyl Glucosamine Production from Tiger Shrimp (Penaeus monodon) Shell by Serratia Macescens (Author: Yuniwaty Halim, M.Sc.).
- Optimum Conditions for N-Acetyl Glucosamine Production from Penaeus monodon Shrimp Shells by Solid State Fermentation Using Trichoderma virens (Author: Yuniwaty Halim, M.Sc.).
- Physicochemical and Sensory Characteristics of Wet Noodles Produced from Different Concentrations of Oyster Mushroom (Pleurotus ostreatus (Jacq.) P. Kumm.) Flour and Kansui (Author: Lucia C. Soedirga, M.Sc.).
- Antioxidant Activity and Stability of Radish Bulbs (Raphanus sativus L.) Crude Extract (Author: Eveline, M.P., M.Si.).
- Utilization of Super Red Dragon Fruit Peel (Hylocereus costaricensis (F.A.C. Weber) Britton & Rose) in The Making of Fermented Beverage (Author: Eveline, M.Si., M.P.).
- Development of Roselle (Hibiscus sabdariffa L.) Calyx Jelly Candy (Author: Yuniwaty Halim, M.Sc.).
- Potential of Edamame as Fermented Beverage with Lactic Acid Bacteria as Probiotics Agent (Author: Dr. Adolf J. N. Parhusip).
- Pelatihan Pembuatan Mi di Gereja St. Ignatius Loyola, Semplak Bogor(Author: Dr. Adolf J. N. Parhusip).
- Penyuluhan Kesehatan dan Keamanan Pangan di Sekolah Lentera Harapan Curug, Kabupaten Tangerang, Banten (Prosiding Nasional PKM CSR) (Author: Dr. Adolf J. N. Parhusip).
- N-Acetyl Glucosamine Production from Shrimp Shell Fermentation by B. licheniformis (Author: Ratna Handayani, MP.).
- Aktivitas Penghambatan A-Glukosidase Pada Minuman Jeli Kulit Melinjo Kuning (Author: Titri Siratantri Mastuti, M.Si., MP).
- Optimization of Antioxidant Capacity of Wilis Variety Soybean Sprout (Author: Wenny Silvia Loren Br Sinaga, M.Si.).
- Pengaruh Cara Pemasakan Ikan Nila (Oreochromis sp.) dan Jenis Bumbu terhadap Penurunan Kadar Iodium Garam Dapur (Author: Dr. Melanie Cornelia; Dr. Tagor M. Siregar)
- Produksi Glukosamin dari Kulit Udang Menggunakan Mikroba dengan Cara Fermentasi (Author: Yuniwaty Halim, M.Sc.; Dr. Hardoko; Ratna Handayani, MP.)
- Karakterisasi Enzim Kitinase dari Mikroba dalam Memproduksi Glukosamin dari Kulit Udang (Author: Ratna Handayani, MP.; Dr. Hardoko; Yuniwaty Halim, M.Sc.)
- Pemanfaatan Tepung Kacang Tolo (Vigna unguiculata L. Walp) sebagai Sumber Serat dalam Pembuatan Biskuit Singkong (Manihot esculenta Crantz) Bebas Gluten (Author: Lucia C. Soedirga, M.Sc.; Dr. Melanie Cornelia)
- Aktivitas Penghambatan a-Glukosidase pada Minuman Jeli Kulit Melinjo (Gnetum gnemon L.) (Author: Titri S. Mastuti, M.Si, M.P.; Dr. Tagor M. Siregar; Wenny S. L. Br. Sinaga, M.Si.)
- Potensi Ekstrak Bunga Telang (Clitoria ternatea L.) Sebagai Pewarna Frozen Yogurt Probiotik (Author: Wenny S. L. Br Sinaga, M.Si.; Dr. Adolf J. N. Parhusip)
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