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Found 7 items.
Penambahan Madu Bunga Kopi (Coffea sp.) terhadap Kualitas Kefir Ditinjau dari Karakteristik Mikrobiologi
Astri Wulandari, Purwadi Purwadi, Firman Jaya
pp. 83-88
2017-11-01
Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream
Fahmi Arifan, Heni Rizqiati, Antonius Hintono, Nurwantoro Nurwantoro, Siti Susanti, Luthfiyah Nur Sulistiyani
21-31
2021-03-15
Kualitas Kefir dengan Penambahan Tepung Daun Stevia (Stevia rebaudiana Bertoni) Sebagai Pemanis Alami
Dwi Rumdaini Intan Permatasari, Purwadi Purwadi, Herly Evanuarini
91-97
2018-10-30
Pengaruh Kombinasi Penambahan Sari Wortel (Daucus Carota, L) dan Tepung Hunkwee Pada Es Krim Kefir Terhadap Kualitas Fisik dan Kimia Es Krim Kefir
Ilma Mahdiana, Purwadi Purwadi, Firman Jaya
pp 1 - 8
2017-03-22
Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer
Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti
pp 53-59
2017-03-12
Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage
Heni Rizqiati, Nurwantoro Nurwantoro, Siti Susanti, Andi Febrisiantosa, Triana Setyawardani, Claradhita Ayu Shauma
65-74
2021-03-15
Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir
Yurliasni Yurliasni, Zuraida Hanum, Ridha Hikmawan
50-59
2019-04-26
1 - 7 of 7 items
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