Physical and Sensory Characteristics of Mayonnaise Using Functional Ingredients of Galo-galo Honey (Tetrigona apicallis) by Deni Novia, Reren Walfadillah, Afriani Sandra

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INOVASI TEKNOLOGI PAKAN HIJAUAN LOKAL SEBAGAI PAKAN SUPLEMEN DALAM MENINGKATKAN PRODUKSI SUSU KERBAU DI PEMATANG PANJANG KABUPATEN SIJUNJUNG by Elly Roza, Salam N. Aritonang, Afriani Sandra

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Initial approaches to develop the business capacity of Bondo Bakery, a homemade bakery producer in Padang by Aronal Arief Putra, Elfi Rahmi, Vitania Yulia, Afriani Sandra

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SANITASI PEMERAHAN DAN KUALITAS SUSU DI KELOMPOK TANI HARAPAN MAKMUR DI KECAMATAN KOTO TANGAH KOTA PADANG by Elly Roza, Salam N. Aritonang, Hilda Susanty, Afriani Sandra

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Properties of Street Food Rolled Eggs in Padang City by Muhaimin Simatupang, Afriani Sandra, Aronal Arief Putra, Intan Dwi Anggraini

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Community Service Focused on Food of Animal Products in Nagari Saniangbaka, X Koto Singkarak, Regency of Solok, West Sumatra by Aronal Arief Putra, Afriani Sandra, Deni Novia, Riri Permata Sari, Andini Valentina Putri

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Eco-friendly dehairing of goat leather using indigenous rumen microorganisms: Physicochemical and sensory evaluations by Deni Novia, Afriani Sandra, Riesi Sriagtula, Hijratul Khairi Rambe, Busmantoni Busmantoni, Aronal Arief Putra

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