Lukman Hudi

5 ta ish

Food Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, Indonesia

1. Optimizing sucrose and carrageenan for red dragon fruit jelly candy

   Nurul Iman Nurul Fuad, Lukman Hudi, Rima Azara +4

   MaqolaBotanical Research and ApplicationsAIP conference proceedings20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.000574

2. Color changes in leafy vegetables during different processing stages

   Anas Kasiamri, Ida Agustini Saidi, Rahmah Utami Budiandari +4

   MaqolaLeaf Properties and Growth MeasurementAIP conference proceedings20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.000575

3. Improving shrimp water quality using saponins from organic materials

   Fikri Maulana, Syarifa Ramadhani Nurbaya, Lukman Hudi +4

   MaqolaAquaculture Nutrition and GrowthAIP conference proceedings20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.000581

4. Optimal carrot juice level in steamed sponge cake for nutrition and quality

   Mehdi Safari, Rahmah Utami Budiandari, Ida Agustini Saidi +4

   MaqolaFood Science and Nutritional StudiesAIP conference proceedings20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.000601

5. Optimizing agar powder characteristics via acid-base pre-extraction

   Rima Azara, Ida Agustini Saidi, Rahmah Utami Budiandari +4

   MaqolaChemical and Physical Properties in Aqueous SolutionsAIP conference proceedings20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.009195