Vol 3, No 1 (2008)

Table of Contents

Articles

The Useful of Water Glass as Preservative on Salted Egg Quality
Imam Thohari, Susrini Idris, Dewi Saptarini Yuliandari
  JITEK, Vol 3, No 1 (2008),  pp. pp. 1-8  
DOI https://doi.org/
Abstract | References | Current | | Cover Page
Viewed : 188 times
The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
Purwadi Purwadi
  JITEK, Vol 3, No 1 (2008),  pp. pp. 9-14  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 198 times
The Formulation of Binding Agent Concentration on Raw Restructured Goat Meat Trimming Product
Rini Mastuti
  JITEK, Vol 3, No 1 (2008),  pp. pp. 15-23  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 191 times
The Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film
Eny Sri Widyastuti, Abdul Manab, Ria Ayunda Puspitasari
  JITEK, Vol 3, No 1 (2008),  pp. pp. 24-34  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 178 times
The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt
Manik Eirry Sawitri, Abdul Manab, Theresia Wahyu Lebdo Palupi
  JITEK, Vol 3, No 1 (2008),  pp. pp. 35-42  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 531 times
The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets
Djalal Rosyidi, Aris Sri Widati, Joko Prakoso
  JITEK, Vol 3, No 1 (2008),  pp. pp. 43-51  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 314 times
Physical Properties of Yoghurt During Storage at 4ºC
Abdul Manab
  JITEK, Vol 3, No 1 (2008),  pp. PP. 52-58  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 250 times