Vol. 2 No. 1 (2007)

Articles

• Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing

  Djalal Rosyidi, Purwadi Purwadi, Fondha Teguh Eko Harjono

  pp. 1-9

  • PDF

• Preparation of Processed Cheese

  Novita Dewi

  pp. 10-14

  • PDF

• Chemical Aspects of Lesser Mouse Deer Meat

  Djalal Rosyidi

  pp. 15-25

  • PDF

• Percentage Level of Tannin fur Rabbit for Leather Concerning Stitch Tearing Strength, Tearing Strength and Flexibility

  Mustakim Mustakim, Aris Sri Widati, Lisa Purnaningtyas

  pp. 26-34

  • PDF

• The Study of Propolis, Pollen, and Royal Jelly Enrichment at Honey Product as Natural Antioxidant

  Lilik Eka Radiati, Imam Thohari, Nurul Huda Agustina

  pp. 35-39

  • PDF

• Protein Profile of Fresh Cheese with Lime Juice as Acidifier

  Purwadi Purwadi

  pp. 40-46

• The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak

  Aris Sri Widati, Mustakim Mustakim, Sri Indriana

  pp. 47-56

  • PDF