ABBAS, RIFQA ALIFAH ABBAS (2026) PENGARUH WAKTU ROASTING TERHADAP KUALITAS COKELAT BATANG DENGAN ISIAN KACANG METE (Anacardium occidentale L.) = EFFECT OF ROASTING TIME ON THE QUALITY OF CHOCOLATE BAR WITH CASHEW NUT FILLING (Anacardium occidentale L.). Skripsi thesis, UNIVERSITAS HASANUDDIN.
AMELIA, RESKI AMELIA (2026) ANALISIS FISIKOKIMIA BERAS ANALOG TERFORTIFIKASI FERROUS FUMARATE DAN FERRIC PYROPHOSPHATE SEBAGAI SUMBER ZAT BESI REMAJA PUTRI = PHYSICOCHEMICAL ANALYSIS OF ANALOG RICE FORTIFIED WITH FERROUS FUMARATE AND FERRIC PYROPHOSPHATE AS SOURCES OF IRON FOR ADOLESCENT GIRLS. Skripsi thesis, UNIVERSITAS HASANUDDIN.
ARIFIN, NURUL ARIFIN (2026) Pengaruh Formulasi Tepung Umbi Porang (Amorphophallus muelleri), Tepung Mocaf, dan Tepung daun Kelor (Moringa oleifera) Terhadap Mutu Beras Analog = The Effect of Formulations Containing Porang Tuber Flour (Amorphophallus muelleri), Mocaf Flour, and Moringa Leaf Flour (Moringa oleifera) on the Quality of Analog Rice. Skripsi thesis, UNIVERSITAS HASANUDDIN.
FADILLA, AISYAH JIHAN FADILLA (2026) Aplikasi Edible Film dan Edible Coating Berbasis Gelatin Ikan dan Hydroxypropyl Methylcellulose (HPMC) dengan Penambahan Minyak Kayu Manis dan Asam Askorbat pada Produk Dodol Malakaji = Application of Edible Film and Edible Coating Based on Fish Gelatin and Hydroxypropyl Methylcellulose (HPMC) With the Addition of Cinnamon Oil and Ascorbic Acid in Dodol Malakaji Products. Skripsi thesis, UNIVERSITAS HASANUDDIN.
HUMAIRAH, HUMAIRAH (2026) PENGARUH SUHU BERTEKANAN DAN LIKUIFIKASI PATI SAGU (METROXYLON SP.) MENGGUNAKAN ENZIM α-AMILASE DAN PULLULANASE TERHADAP MALTODEKSTRIN YANG DIHASILKAN = Effect of Pressurized Temperature and Enzymatic Liquefaction with α-Amylase and Pullulanase on Maltodextrin from Sago (Metroxylon sp.) Starch. Thesis thesis, UNIVERSITAS HASANUDDIN.
IMU, ALFARIZI FAJAR RAMADHAN LA IMU (2026) Pengaruh Ketebalan Pencetakan, Konsentrasi Puree Pepaya (Carica papaya), dan Konsentrasi Tepung Daun Kelor (Moringa oleifera) terhadap Karakteristik Mutu Fisikokimia Selai Lembaran = The Effect of Molded Thickness, Concentration of Papaya (Carica papaya), and Concentration of Moringa Leaf (Moringa oleifera) Flour on the Physichocemical Properties of Slice Jam. Skripsi thesis, UNIVERSITAS HASANUDDIN.
ISMAIL, ANDI IRMAYANTI (2026) INOVASI FORMULASI PULP TOMAT (Solanum lycopersicum) DAN GULA TERHADAP MUTU SELAI = FORMULATION INNOVATION OF TOMATO (Solanum lycopersicum) PULP AND SUGAR ON JAM QUALITY. Skripsi thesis, UNIVERSITAS HASANUDDIN.
IZZAH, A. NURUL IZZAH (2026) Karakteristik Fisikokimia, Mikrobiologis, dan Organoleptik Yoghurt dengan Penambahan Berbagai Jenis Pemanis Rendah Kalori = Physicochemical, Microbiological, and Organoleptic Characteristics of Yoghurt with Addition of Various Types of Low-Calorie Sweeteners. Skripsi thesis, UNIVERSITAS HASANUDDIN.
JESNITA, JESNITA (2026) Produksi Siklodekstrin dari Pati Ubi Jalar Putih (Ipomoea batatas L.) menggunakan Enzim Pullulanase dan CGTase secara Simultan = Production of Cyclodextrin from White Sweet Potato Starch (Ipomoea batatas L.) Using Pullulanase and CGTase Enzymes Simultaneously. Skripsi thesis, UNIVERSITAS HASANUDDIN.
KARIMAH, ROFIAH 'IFFAH KARIMAH (2026) Pengembangan Beras Analog Berbasis Tepung Sagu, Tepung Mocaf, Dan Tepung Jagung: Pengaruh Formulasi Terhadap Sifat Fisikokimia Dan Sensori Produk = Development Of Analog Rice Based On Sago Flour, Mocaf Flour, And Corn Flour: The Effect Of Formulation On Physicochemical And Sensory Properties. Skripsi thesis, UNIVERSITAS HASANUDDIN.
MACCI, HISYAM MAULANA MACCI (2026) KARAKTERISASI SIFAT FISIKOKIMIA TEPUNG SUKUN (Artocarpus altilis) HASIL MODIFIKASI FISIK (ANNEALING, HEAT MOISTURE TREATMENT, PRAGELATINISASI) DAN APLIKASINYA PADA PEMBUATAN BROWNIES = Characterization of the Physicochemical Properties of Breadfruit Flour (Artocarpus altilis) Subjected to Physical Modifications (Annealing, Heat-Moisture Treatment, and Pre-gelatinization) and Its Application in Brownies Production. Skripsi thesis, UNIVERSITAS HASANUDDIN.
MARGONO, ABI GAIL HELENA MARGONO (2026) Pemanfaatan Hasil Samping Hanging meat Udang Sebagai Upaya Efisiensi Produksi dan Peningkatan Nilai Tambah: Studi Kasus Pengembangan Bakso Udang Di PT. Bogatama Marinusa (BOMAR) = Utilization of Shrimp “Hanging meat” By-Products to Improve Production Efficiency and Increase Added Value: A Case Study on the Development of Shrimp Meatballs at PT Bogatama Marinusa (BOMAR). Skripsi thesis, UNIVERSITAS HASANUDDIN.
MUZAKKIR, BUDIAWATI NUR MUZAKKIR (2026) KARAKTERISTIK KIMIA DAN SENSORIS BIJI KOPI ROBUSTA (Coffea canephora L.) PADA VARIASI LAMA PERENDAMAN DAN LAMA PERKECAMBAHAN = CHEMICAL AND SENSORY CHARACTERISTICS OF ROBUSTA COFFEE (COFFEA CANEPHORA L.) BEANS SUBJECTED TO DIFFERENT SOAKING DURATIONS AND GERMINATION TIMES. Thesis thesis, UNIVERSITAS HASANUDDIN.
NURANA, NURANA (2026) Penguatan Kapasitas Pemuda Melalui Budidaya Dan Pengembangan Usaha Selada Hidroponik Untuk Mewujudkan Generasi Mandiri Pangan Di Desa Nisombalia (PPK Ormawa: Agroplant, Agropreneur, Dan Agrofuture) = Youth Capacity Building Through Hydroponic Lettuce Cultivation and Business Development to Foster a Food-Self-Sufficient Generation in Nisombalia Village (Student Organization Programs: Agroplant, Agropreneur, and Agrofuture). Skripsi thesis, UNIVERSITAS HASANUDDIN.
NURANA, NURANA (2026) Penguatan Kapasitas Pemuda Melalui Budidaya Dan Pengembangan Usaha Selada Hidroponik Untuk Mewujudkan Generasi Mandiri Pangan Di Desa Nisombalia (PPK Ormawa: Agroplant, Agropreneur, Dan Agrofuture) = Youth Capacity Building Through Hydroponic Lettuce Cultivation and Business Development to Foster a Food-Self-Sufficient Generation in Nisombalia Village (Student Organization Programs: Agroplant, Agropreneur, and Agrofuture). Skripsi thesis, UNIVERSITAS HASANUDDIN.
NURHALISA, NURHALISA (2026) Produksi Siklodesktrin dari Pati Ubi Jalar Putih (Ipomoeae batatas) menggunakan Kombinasi Enzim Pullulanase dan CGTase dengan Sistem Fed-Batch = Production of Cyclodextrin from White Sweet Potato Starch (Ipomoea batatas) Using a Combination of Pullulanase and CGTase Enzymes in a Fed-Batch System. Skripsi thesis, UNIVERSITAS HASANUDDIN.
RARA', MARLIN RARA' (2026) Pengaruh Lama Fermentasi Beras Ketan Hitam (Oryza sativa L. glutinosa) Terhadap Karakteristik Fisikokimia Kerupuk Beras = The Effect of Black Glutinous Rice (Oryza sativa L. glutinosa) Fermentation Time on the Physicochemical Characteristics of Rice Crackers. Skripsi thesis, UNIVERSITAS HASANUDDIN.
SAIB, ADIMAN (2026) OPTIMASI FORMULASI PRODUK BISKUIT BEBAS GLUTEN: STUDI PENGGUNAAN TEPUNG SORGUM PUTIH (Sorghum bicolor L.), TEPUNG MOCAF (Modified cassava flour) DAN TEPUNG KEDELAI (Glycine max L). Thesis thesis, Universitas Hasanuddin.
SALSABILA, NABILA SALSABILA (2026) PENGEMBANGAN BERAS ANALOG BERBASIS TEPUNG SAGU DAN MOCAF DENGAN SUBSTITUSI TEPUNG IKAN GABUS DAN VARIASI PIGMEN ALAMI = DEVELOPMENT OF ANALOG RICE BASED ON SAGO FLOUR AND MOCAF WITH SUBSTITUTION OF SNAKEHEAD FISH FLOUR AND VARIATIONS IN NATURAL PIGMENTS. Skripsi thesis, UNIVERSITAS HASANUDDIN.
SITEPU, SYLVIA DWI MEILIN BR SITEPU (2026) Karakteristik Fisikokimia dan Sensoris Yogurt Set dengan Penambahan Buah Jamblang (Syzygium cumini L.) = Physicochemical And Sensory Characteristics Of Yoghurt Set With The Addition Of Jamblang Fruit (Syzygium Cumini L.). Skripsi thesis, UNIVERSITAS HASANUDDIN.
SUSANTO, CARISSA NATHANIA F. SUSANTO (2026) Pengembangan Beras Analog Berbasis Tepung Ubi Jalar (Ipomoea batatas L.) dengan Substitusi Tepung Ikan Gabus (Channa striata) terhadap Karakteristik Fisikokimia dan Organoleptik = Development of Analog Rice Based on Sweet Potato Flour (Ipomoea batatas L.) with Snakehead Fish (Channa striata) Flour Substitution and Its Physicochemical and Organoleptic Characteristics. Skripsi thesis, UNIVERSITAS HASANUDDIN.
SYAHRAN, AINUN SYAHRANI (2026) Pengaruh Perkecambahan Gabah Kering Giling Terhadap Sifat Fisikokimia Tepung Beras Ketan Hitam (Oryza sativa L var. glutinosa) = The Effect of Unhusked Dry Rice Germination on the Physicochemical Properties of Black Glutinous Rice Flour (Oryza sativa L var. glutinosa). Skripsi thesis, UNIVERSITAS HASANUDDIN.
TUALA, YUNIKE TUALA (2026) Analisis Pengaruh Penggunaan Tepung Bekatul Beras (Oryza Sativa L.) dan Tepung Ubi Jalar Putih (Ipomoea Batatas L.) Terhadap Karakteristik Fisikokimia dan Organoleptik Cookies = Analysis Of The Effect Of Using Rice Bran Flour (Oryza Sativa L.) And White Sweet Potato Flour (Ipomoea Batatas L.) On The Physicochemical and Organoleptic Characteristics Of Cookies. Skripsi thesis, UNIVERSITAS HASANUDDIN.
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