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

Pengaruh Material Botol Kemasan dan Suhu Penyimpanan terhadap Total Kandungan Fenolik, pH, dan Angka Kapang Khamir Jamu Turun Tegang Saraf = The Effect of Bottle Packaging Material and Storage Temperature on Total Phenolic Compound, pH, Mold and Yeast Number of Neurophatic Pain Reducer Herbal Drink.

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