home icon
search icon
menu icon
close
USU Official arrow_forward_ios Calon Mahasiswa arrow_forward_ios Mahasiswa arrow_forward_ios Alumni & Karir arrow_forward_ios Dosen & Staf arrow_forward_ios International Visitors arrow_forward_ios Media & Mitra arrow_forward_ios Layanan arrow_forward_ios Akreditasi & Prestasi arrow_forward_ios Virtual Gallery arrow_forward_ios

Linda Masniary Lubis

STP., M.Si.
Linda Masniary Lubis

Linda Masniary Lubis, STP., M.Si.

NIP

197006041999032001

NIDN

0004067002

Program Studi
Laboratorium Teknologi & Rekayasa Pangan
Program Studi S1 Ilmu dan Teknologi Pangan
Bidang Keilmuan
Kimia Pangan
Jabatan
Lektor
Media Penelitian
Research Gate Google Scholar Sinta Scopus
Kontak:
E-mail

linda3@usu.ac.id, lindamasniary@gmail.com

Alamat Kantor

Fakultas Pertanian USU

Curriculum Vitae file_download
Publikasi
Publikasi Lainnya

Publikasi Nasional

SIFAT KIMIA DAN FUNGSIONAL TEPUNG UBI JALAR ORANYE PADA METODE PRE-TREATMENT DAN SUHU PENGERINGAN YANG BERRBEDA

ELISA JULIANTI , LINDA MASNIARY LUBIS , AISYAH NURUL JANNAH

SIFAT KIMIA DAN FUNGSIONAL TEPUNG UBI JALAR ORANYE PADA METODE PRE-TREATMENT DAN SUHU PENGERINGAN YANG BERRBEDA

ELISA JULIANTI , LINDA MASNIARY LUBIS , AISYAH NURUL JANNAH

Publikasi Internasional

Process of making avocado seed cookies based on avocado waste seed flour and the use of local Indonesian sweeteners

ISMED SUHAIDI , LINDA MASNIARY LUBIS , ERIKA OCTHAVIA BR SIHOMBING

The process of making green melinjo fruit peel extract powder drink with the addition of egg white and palm sugar as material from Indonesia local resources

ZULKIFLI LUBIS , LINDA MASNIARY LUBIS , ISMED SUHAIDI

Hypoglycemic Effect of Biscuit Made from Flour, Starch, and Fiber Rich Flour from Purple Sweet Potato Starch Processing Waste in Rats

ELISA JULIANTI , LINDA MASNIARY LUBIS , FANNY

In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats

LINDA MASNIARY LUBIS , ELISA JULIANTI

Effect of kweni mango juice addition and percentage of carboxymethyl cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt

ZULKIFLI LUBIS , LINDA MASNIARY LUBIS