● Formulation and Addition of Stevia to Herbal Tea Mixed Lemongrass, Rosella and Ginger (2022)

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

● Development of a Project Based Learning Model for Industrial Sanitation Subjects in the Agricultural Product Technology Study Program (2021)

● Learning Innovation for the Sensory Evaluation Course through the Application of the Project Based Learning Learning Model (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)

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

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

● Effect of Sourdough and Fermented Dioscorea Alata Flour on Bread Quality (2017)

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

●               The Effect Of Various Types Of Natural Sweeteners In Agar With Rice Bran Addition On Organoleptic And Physicochemical Characteristics (2019)

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

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

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

●               Development of a Project Based Learning Model for Industrial Sanitation Subjects in the Agricultural Product Technology Study Program (2022)

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

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