T. Karo-karo

Physicochemical Properties of Gelugur Powder (Garcinia atroviridis)

E. Julianti, T. Karo-karo, M. Nurminah, 2019, IOP Conference Series: Earth and Environmental Science.

The effect of maturity level on pH, total soluble solid, protein and fat content of asam gelugur (Garcinia atroviridis) from North Sumatera

E. Julianti, T. Karo-karo, M. Nurminah, 2020, IOP Conference Series: Earth and Environmental Science.

The Effect of Maturity Level on Chemical Properties of Asam Gelugur (Garcinia Atroviridis)

E. Julianti, T. Karo-karo, M. Nurminah, 2019, Proceedings of the International Conference on Natural Resources and Technology.

Physicochemical characteristics of food bar from composite flour (modified breadfruit, purple sweet potato, mocaf, and saga seeds)

T. Karo-karo, M. Nurminah, A. Fadhlan, 2021, IOP Conference Series: Earth and Environmental Science.

Characteristic infused water of butterfly pea (Clitoria ternatea Linn) with the addition of traditional spice andaliman (Zanthoxylum acanthopodium DC) based on sustainable local resources

H. Sakdiah, T. Karo-karo, M. Nurminah, 2022, IOP Conference Series: Earth and Environment.

The Physicochemical Characteristics of Dry Gelugur Slices (Garcinia atroviridis)

T. Karo-karo, M. Nurminah, Egi Aninta Sembiring, 2019, IOP Conference Series: Earth and Environmental Science.

The Effect of Drying Methods and Slice Thickness on Physicochemical Properties of Dry Gelugur Slice (Garcinia Atroviridis)

E. Julianti, T. Karo-karo, V. Ginting, 2019, Proceedings of the International Conference on Environmental Awareness for Sustainable Development in conjunction with International Conference on Challenge and Opportunities Sustainable Environmental Development, ICEASD & ICCOSED 2019, 1-2 April 2019, Ke.

The Making of Meat Satay by Using Bamboo Shoot Flour and Mackerel Flour (Rastrelliger sp.) Fortified with Bamboo Shoot Tempeh and Different Concentration of Stabilizers

H. Rusmarilin, T. Karo-karo, Alex Septia Rusli, 2016 .

Effect of ratio of oyster mushroom with straw mushroom and the type of filling flour on the quality of natural seasoning

I. Suhaidi, R. Simanungkalit, T. Karo-karo, 2021 .

Quality Characteristics of instant Noodles made from Flour Composites of Modified Potato Starch, Mocaf Flour and Wheat Flour with the addition of phospate salt

H. Rusmarilin, Rini Hardiyanti, T. Karo-karo, 2013 .