Pembuatan Jamu Adem Panas dan Pendugaan Umur Simpan dengan Variasi Pengawet Beserta Stabilisator Makanan = Preliminary Product Design of Extract Jamu Adem Panas and Estimation of Shelf Life with a Variety of Preservatives and Food

Perbandingan Senyawa Fenolik Pada Ekstrak Cair Dan Ekstrak Padat Serta Pengujian In Silico Aktivitas Antiinflamasi Jamu Turun Tegang Saraf = Comparison of Phenolic Compounds in Liquid Extracts and Solid Extract as Well as In Silico Testing of Anti-Inflammatory Activity Of Jamu Neuropathic Pain Reducer

Pendugaan umur simpan jamu anti-aterosklerosis dengan metode terakselerasi berdasarkan kadar air kritis dan permodelan sorpsi isotermis = Shelf life estimation of anti-atherosclerosis herbs by accelerated method based on critical water content and sorption isotherms model

Dugaan Umur Simpan Suplemen Minuman Jus Daun Sambung Nyawa (Gynura procumbens) dengan Variasi Pengawet dan Suhu Simpan = Shelf-Life Estimation of Longevity Spinach Supplement Drink with The Use of Preservatives and Variated Storage Temperature

Ekstraksi, analisis koefisien perpindahan massa, identifikasi senyawa, dan nilai ph serta aktivitas antidepresan jamu penurun nyeri saraf tegang = Extraction, mass transfer coefficient analysis, compound identification, and ph value as well antidepressant activity of neuropathic pain tension reducer jamu / Aisyah Hanifah