Nurdjanah, Siti and Nurbaiti, Nurbaiti and Astuti, Sussi and Utomo, tanto Pratondo and Sartika, Dewi (2023) Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour. UNILA. (Unpublished)

Nurdjanah, Siti and Nurbaiti, Nurbaiti and Astuti, Sussi and Utomo, tanto Pratondo and Sartika, Dewi (2023) Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour. Jurnal Teknologi & Industri Hasil Pertanian, 28 (2). pp. 174-183. ISSN ISSN 1410-3044 (Print) and ISSN 2302-4399 (Online)

Nurbaiti, Nurbaiti and Dharmmesta, Basu Swastha and Ahadiyat, Ayi and Ribhan, Ribhan (2021) The Model Of Capability Toward The Intention To Use Internet Banking In Indonesia. Turkish Journal of Computer and Mathematics Education, 12 (4). pp. 585-592. ISSN DOI: https://doi.org/10.17762/turcomat.v12i4.540

Nurbaiti, Nurbaiti and Dharmmesta, Basu Swastha and Ahadiat, Ayi and Ribhan, Ribhan (2021) The Model Of Capability Toward The Intention To Use Internet Banking In Indonesia. Turkish Journal of Computer and Mathematics Education, 12 (5). pp. 585-592. ISSN DOI: https://doi.org/10.17762/turcomat.v12i4.540

Nurbaiti, Nurbaiti and Dharmmesta, Basu Swastha and Ahadiat, Ayi and Ribhan, Ribhan (2021) Similarity_The Model of Capability. Turkish Journal of Computer and Mathematics Education.

Nurbaiti, Nurbaiti and Harianto, Sugeng P. and Iswandaru, Dian and Febryano, Indra Gumay (2020) PERSEPSI PENGUNJUNG TERHADAP WISATA BAHARI DI PANTAI KLARA, PROVINSI LAMPUNG. Journal of Tropical Marine Science, 3 (2). pp. 65-73. ISSN 2623-2235

Nurdjanah, Siti and Susilawati, Susilawati and Nawansih, Otik and Nurbaiti, Nurbaiti (2020) Physico-Chemical and Sensory Properties of Kelanting Made from High Quality Cassava Flour. IOP Conference Series: Earth and Environmental Science, 515. pp. 1-8.

Nurdjanah, Siti and Susilawati, Susilawati and Nawansih, Otik and Nurbaiti, Nurbaiti (2020) Similarity: Physico-Chemical and Sensory Properties of Kelanting Made from High Quality Cassava Flour. IOP Conf. Series: Earth and Environmental Science 515. Pp. 1-7..

Nurdjanah, Siti and Susilawati, Susilawati and Nawansih, Otik and Nurbaiti, Nurbaiti (2019) Physico-Chemical and Sensory Properties of Kelanting Made From High Quality Cassava Flour. In: International Conference of Sustainable Agriculture and Biosystem 2019, 11-13 Nov 2019, Padang, Sumatra Barat. (Submitted)

Nurbaiti, Nurbaiti and Dharmmesta, Basu Swastha and Ahadiat, Ayi and Ribhan, Ribhan The Model Of Capability Toward The Intention To Use Internet Banking In Indonesia. Turkish Journal of Computer and Mathematics Education.