● Application of Purple Uwi Flour (Discorea Alata) as a Functional Food Raw Material (2022)

● Modified Uwi Starch (Discorea Alata) As a Pickering Emulsion Stabilizer (2022)

● Two Stage Cracking Using Ni-Na/Sio2 Catalyst To Convert Crude Palm Oil (Cpo) Into Biofuel (2022)

● Modification of Usy Zeolite with Cr Metal to Form Cr-Usy Using the Ion-Exchange Method and Its Utilization as a Catalyst for the Conversion of Methyl Ester to Green Diesel (2021)

● Improving the Quality of Cassava Starch Edible Films Using Modified Cassava Starch, Chitosan, and Clove Oil (2021)

● Isolation of Lipase-Producing Molds from Palm Oil Processing Waste Sludge (2021)

● Implementation of the Case Solving Based Learning Model (Case Method) in the Biological Evaluation of Food Components Course (2021)

● The Influence of Several Factors in Starch Modification Using the Precipitation Method on the Physical and Chemical Properties of Uwi Starch and Its Application for Edible Film (2020)

● Antibacterial Bioplastics For Pempek Packaging (2020)

● Comparative Study of the Conversion of Crude Palm Oil into Fuel Oil Using Several Types of Aluminoxylate Catalysts (2020)

● The Effect of Gelatinization Techniques on the Physical and Chemical Properties of Modified Cassava Starch Using the Precipitation Method (2019)

● The Effect of Gelatinization Techniques on the Physical and Chemical Properties of Cassava Starch Modified Using the Precipitation Method (2018)

● The Effect of Types and Concentrations of Starch and Plasticizers on the Physical, Mechanical and Barrier Properties of Edible Films from Starch Uwi (Dioscorea Alata) (2018)

● Modified Cassava Flour and Starch Using the Fermentation Method for Making Edible Film (2017)

●               The Characteristics Of Yam (Dioscorea Alata) Starch Edible Film (2019)

●               Effect of Fermentation Time on Yield and Physical Quality of Patchouli Oil (Pogostemon Cablin Benth.) (2019)

●               Modification of Yellow Uwi Starch (Dioscorea Alata) Using the Precipitation Method and Its Application for Edible Film (2019)

●               Bioenergy Knowledge, Perception And Attitude Among Students At Jambi State Senior High School (2021)

●               Physical Properties Of Chilli Sauce As Affected By Different Concentration Of Water Yam’s Starch (2019)

●               Optimization Of Anthocyanin Content In Uwi Flour (Dioscorea Alata) Using Response Surface Methodology (2018)

●               Improvement of Packaging Technology in Micro, Small and Medium Enterprises of Folded Crackers in Pondok Meja Village, Muaro Jambi (2019)

●               Utilization of Rubber Seeds as Raw Materials for Making Tortilla Chips in Rt 02, Suka Maju Village, Muaro Jambi (2021)

●               Functional Properties Of Purple Water Yam Flour Modified By Lactobacillus Plantarum (2021)

●               The Effect of Fermentation Time of Cocoa Beans (Theobroma Cacao L.) on the Physical, Chemical and Organoleptic Properties of Cocoa Powder (2021)

●               The Application Of Gelatinization Techniques In Modification Of Cassava And Yam Starches Using Precipitation Method (2021)

●               Thermal Pyrolysis Of Used Lubricant And Cooking Oil Mixtures (2021)

●               Catalytic Cracking Of Used Cooking Oil Using Chromium Impregnated Charcoal (Cr-Charcoal) Catalyst (2020)

●               Used Cooking Oil Catalytic Cracking Using Cr-Charcoal Ion-Exchanged Catalyst (2020)

●               Catalytic Cracking Of Polyethylene Terephthalate (Pet) Plastic Waste And Palm Fiber Mixtures Using Ni-Usy Zeolite Catalyst (2020)

●               Development Of Yam-Starch-Based Bioplastics With The Addition Of Chitosan And Clove Oil (2021)

●               Modification of Yellow Coconut Sweet Potato Starch Precipitation Method Using Several Temperature Levels And Its Application For Edible Film (2021)

●               The Effect of Nipah Fruit Flour on the Characteristics of High-Fiber Biscuits (2021)

●               Utilization of Rubber Seeds as Raw Materials for Making Tortilla Chips in Rt 02 Suka Maju Muaro Jambi Village (2020)

●               The Effect of Nipah Fruit Flour on the Characteristics of High-Fiber Biscuits (2021)

●               Modification Of Cassava Starch (Manihot Utilissima) Using Precipitation Method With Addition Of Nacl (2022)

●               Physico-Chemical and Functional Properties of Uwi Flour (Dioscorea Spp.) Modified Using Sauerkraut Liquid (2022)

●               Effect of Starch Concentration and Type of Solvent on Modification of White Uwi Starch (Dioscorea Alata) Using the Precipitation Method on the Physical Properties of Starch (2022)

●               Training on Making Syrup and Powdered Turmeric Tamarind Drinks in Suka Maju Village, Muaro Jambi (2022)

●               Training on Making Syrup and Powdered Turmeric Tamarind Drinks in Suka Maju Village, Muaro Jambi (2021)

●               Improving Edible Film Quality Using Modified Water Yam (Dioscorea Alata L) Starch (2022)

●               Catalytic Cracking Of Methyl Ester Derived From Used Cooking Oil Over Ni-Impregnated Activated Charcoal Catalyst (2022)

●               Utilization Of Polypropylene (Pp) Plastic Waste And Empty Palm Fruit Bunch For An Alternative Fuel (2022)

●               Development Of Cracker Using Purple Yam Flour: Physicochemical And Sensory Characterization (2022)

●               The Effect Of Fermented Purple Yam Flour (Dioscorea Alata) On Physical, Functional And Sensory Properties Of Bread (2022)

●               Effect of Clove Oil Concentration on Edible Film Characteristics of Cassava Starch – Chitosan (2022)