●   Formulation and Addition of Stevia to Herbal Tea Mixed Lemongrass, Roselle and Red Ginger (2021)

●   Application of Project Based Learning Models Online in Fermentation Technology Courses as an Effort to Increase Student Activeness in the Agricultural Products Study Program, Faculty of Agriculture, University of Jambi (2021)

●   Increasing Student Creativity Through the Application of Project Based Learning Models in Food Processing Technology (2021)

●   Effect of Citric Acid Concentration on Anthocyanin and Antioxidant Content of Hibiscus Flower Coloring Extract (2020)

●   Development of Hibiscus Plants as Functional Drinks Source of Antioxidants (2020)

●   Improving the Physico-Chemical Properties and Taste of Kerinci Arabica Coffee Powder through Formulation of Coffee Fruit Maturity Levels and Fermentation Process Technology (2020)

●   Elimination of Antinutrient Substances and Acceptance of Kimpul Processed Products to Become Crackers and Simulation Chips (2019)

●   Design and Testing of Prototypes of Rack Type Robusta Coffee Bean Dryer and Its Effect on the Quality of Produced Coffee Beans (2019)

●   Nutritional Content and Acceptance of Processed Cake Products with Nipah Flour Substitute Raw Materials (2018)

●   Study of Encapsulation and Fortification of Lactic Acid Bacteria from Tempoyak from Jambi as a Potential Starter Culture for Probiotic Pedada Fruit Jam (Sonneratia Caseolaris) As Functional Foods (2018)

●   The Effect of Type and Concentration of Starch and Plasticizer on Physical, Mechanical and Barrier Edible Film Properties of Uwi Starch (Dioscorea Alata) (2018)

●   Study of Antioxidant and Anticancer Activities of the Duku Kumpeh Plant (Lansium Domesticum) for the Development of Functional Foods (2017)

●   Study of Physicochemical Properties of Nipa Fruit (Nypa Fruticans) Flesh and Its Utilization as a Foodstuff (2016)

● Antimicrobial Activity Of Lactic Acid Bacteria Isolated From Fermented Durian Fresh (Tempoyak) Against Pathogenic And Spoilage Bacteria During Storage (2019)

● Characteristics of Red Dragon Fruit Peel Extract (Hylocereus Polyrhizus) With The Addition Of Various Concentrations Of Citric Acid As A Natural Food Coloring (2020)

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

● 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)

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

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

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

● Development Of Functional Drink Using Hibiscus Rosasinensis (2021)

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

● Characteristics And Sensory Properties Of Lemongrass, Roselle, And Ginger Formulation Terbal Tea (202!)

● The Effect of Citric Acid Concentration on the Antioxidant Content of Hibiscus Flower Extract (2021)

● The Influence Of Fermentation Conditions On The Antioxidant And Physico-Chemical Of Arabica Coffee From Kerinci Region Of Indonesia (2021)

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

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

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

● Turmeric Powder Syrup and Drink Making Training in Suka Maju Muaro Jambi Village (2021)