Masayu Nur Ulfa

1. Masayu Nur Ulfa, F. Nuraini, M. R. Ramanda. 2026. The Effect of Adding Cocoa Bean Shells (Theobroma cacao L.) on The Physicochemical and Sensory Characteristics of Instant Powder Drinks. Food ScienTech Journal. DOI: 10.33512/fsj.v8i1.36298

2. M. R. Ramanda, Masayu Nur Ulfa, Zarlita Dwi Rahma. 2026. THE EFFECT OF SORGHUM AND COWBEAN DRYING TEMPERATURE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CEREAL DRINK POWDER. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian. DOI: 10.32585/ags.v10i1.7522

3. Amalia Wahyuningtyas, Masayu Nur Ulfa, Nama Tania J Hutasiot. 2025. Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations. Journal of Food and Agricultural Product. DOI: 10.32585/jfap.v5i1.6385

4. Erycka Putri Wirmadi, Masayu Nur Ulfa, I. Marvie. 2025. The Effect of Sorghum Juice Concentration (Sorghum bicolor L.) on Yogurt Characteristics. Communication in Food Science and Technology. DOI: 10.35472/cfst.v3i2.1974

5. Nur Phi Lintang Kamulyan Sulityo, Masayu Nur Ulfa, Syahrizal Nasution. 2024. Study of Pineapple Juice Addition Towards Physicochemical Characteristics and Consumer Acceptability of Soyghurt. AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian. DOI: 10.37676/agritepa.v11i1.5524

6. M. R. Ramanda, Azzahra Fali Prameswari, Masayu Nur Ulfa. 2024. Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.). Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering). DOI: 10.23960/jtep-l.v13i2.405-417

7. D. Faridah, P. E. Giriwono, Ratna Sari Listyaningrum, Masayu Nur Ulfa. 2022. Pandan Wangi rice as reference food and the use of 25 g portion in glycemic index test. Pharmaciana. DOI: 10.12928/pharmaciana.v12i2.20668

8. D. Faridah, Masayu Nur Ulfa, N. Andarwulan. 2021. The comparison of several lipid extraction methods on infant formula for 3‐monochloropropanediol esters and glycidyl esters analysis. International Journal of Food Science & Technology. DOI: 10.1111/IJFS.15094