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Sugiharto, R. and Setyani, S. and Rikafilanti, N. (2015) Efek Fortifikasi Minyak Ikan terhadap Kadar Asam Lemak Omega-3 dan Sifat Sensori Roti Tawar Selama Penyimpanan [The Effect of Fish Oil Fortification on the Omega-3 Fatty Acids and Sensory Properties of White Bread during Storage]. Jurnal Teknologi & Industri Hasil Pertanian, 20 (1). pp. 38-50.

Susansi, C.M. and Sugiharto, R. and Setyani, S. and Subeki, S. (2014) Pengaruh Jumlah Pelarut Etanol dan Suhu Fraksinasi terhadap Karekteristik Lemak Kakao Hasil Ekstraksi Non Alkalized Cocoa Powder [The Effect of Amount of Ethanol Solvent and Fractionation Temperature on the Characteristic of Cocoa Fat Extracted from Non Alkalized Cocoa Powder]. Jurnal Teknologi & Industri Hasil Pertanian, 19 (2). pp. 307-319.