●    Fortification of Dark Chocolate With Various Natural Sweeteners and Cinnamon (Cassiavera) Kerinci Against Product Sensory Characteristics and Properties (2022)

●    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)

●    Changes in Physico-Chemical Properties of Dehydrocapsaicin-Based Red Chili Puree During Processing and Storage (2020)

●    Jaffron (Daemonorops Draco) Resin Encapsulation As Food Coloring (2020)

●    Study of Invitro and Invivo Antioxidant Activity of Jernang Resin (Daemonorops Sp) and Its Potential as a Functional Drink to Prevent Atherosclerosis (2019)

●    Study of the Potential of Orange Red Resin (Daemonorops Spp.) As a Functional Drink (2018)

●    Study of Jernang Resin (Daemonorops Spp) as a Colorant and Preservative for Beef Sausage (2018)

●    Chemical Characteristics and Processing of Nipah Fruit (Nypa Fruticans) as Jambi Local Food (2017)

●    Study of the Potential of Bright Red Resin (Daemonorops Spp.) As a Functional Drink (2017)

●    Chemical Composition and Functional Properties of Purple Uwi Flour (Dioscorea Alata) in Various Processing Methods (2015)

●    Jernang Functional Drink

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

●    Encapsulation of Lactic Acid Bacteria from Tempoyak from Jambi: Effect of Alginate Concentration [Encapsulation Of Lactic Acid Bacteria Isolated From Fermented Durian (Tempoyak) In Jambi: Influence Of Alginate Concentration] (2021)

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

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

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

●    Antioxidant Activity And Physico-Chemical Of Dark Chocolate Made With Cocoa Butter Substitute (Cbs) From Virgin Coconut Oils (2021)

●    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)

●    Encapsulation of Purple Sweet Potato Extract (Ipomoea Batatas L) As a Natural Color Using Several Ratio Levels of Maltodextrin and Arabic Gum as Coating Materials (2022)

●    Studying the Making of French Fries from Purple Uwi (Dioscorea Alata L) Effects of the Combination of Nacl and Cacl2 (2022)

●    Chemical Properties Of Ground Red Chili Based On Dihydrocapsaicin At Different Heating Process (2021)