| Peningkatan Pengetahuan dan Kemampuan Ibu-ibu Rumah Tangga di Perumahan Bukit Bambe RT 24 Driyorejo Gresik dalam Mendiversifikasi Produk Olahan Makanan Rice Bowl DP Mau, M Mahmudi, IDP Prabowo, A Taufiq, BM Hadi, OH Wibowo To Maega: Jurnal Pengabdian Masyarakat 6 (2), 371-383, 2023 | 1 | 2023 |
| THE SIGNIFICANCE OF TRADITIONAL DAYAK CULINARY HERITAGE IN ESTABLISHING DESTINATION BRAND IDENTITY FOR TOURISM DEVELOPMENT IN CENTRAL KALIMANTAN DP Mau, M Mahmudi, YP Mau, IWA Artana Jurnal Kepariwisataan 23 (1), 78-92, 2024 | | 2024 |
| Culinary Reorientation As A Cultural Asset In The Development Of Sustainable Tourism Based On Community Economy M Mahmudi The Kalimantan Social Studies Journal 5 (1), 69-74, 2023 | | 2023 |
| Organoleptic Characteristics of Jerky Analog Made from Young Jackfruit and Tempeh IDP Prabowo, M Mahmudi, A Taufiq Journal of Tropical Food and Agroindustrial Technology 4 (02), 56-60, 2023 | | 2023 |
| Inovasi Jajanan Tradisional Indonesia–Perancis: Klepon Choux au Craquelin DP Mau, AS Subagyo The Sages Journal 1 (01), 6-15, 2022 | | 2022 |
| LAPORAN AKHIR SKEMA PENELITIAN DASAR DANA HIBAH INTERNAL AKADEMI SAGES T/A 2021-2022: INOVASI KLEPON CHOUX AU CRAQUELIN UNTUK MENINGKATKAN NILAI JUAL M Mahmudi, DP Mau, AS Subagyo AKADEMI SAGES, 2022 | | 2022 |
| LAPORAN AKHIR SKEMA PENELITIAN DASAR DANA HIBAH INTERNAL AKADEMI SAGES T/A 2022-2023: UPAYA MEMPERPANJANG KETAHANAN DAN UMUR SIMPAN AYAM TALIWANG DENGAN INOVASI MENJADI DENDENG A Taufiq, M Mahmudi, ABLP I Gusti AKADEMI SAGES, 2022 | | 2022 |
| LAPORAN AKHIR SKEMA PENELITIAN DASAR DANA HIBAH INTERNAL AKADEMI SAGES T/A 2020-2021: PEMANFAATAN REMPAH TRADISIONAL ANADALIMAN DALAM ICE CREAM BM Hadi, M Mahmudi, TM Lie AKADEMI SAGES, 2021 | | 2021 |
| NILAI BUDAYA DALAM DONGENG BAKUMPAI (CULTURAL VALUES IN BAKUMPAI FOLKTALE) M Mahmudi JURNAL BAHASA, SASTRA, DAN PEMBELAJARANNYA 3 (1), 61-77, 0 | | |
