Vol. 3 No. 1 (2008)

Articles

• The Useful of Water Glass as Preservative on Salted Egg Quality

  Imam Thohari, Susrini Idris, Dewi Saptarini Yuliandari

  pp. 1-8

• The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier

  Purwadi Purwadi

  pp. 9-14

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• The Formulation of Binding Agent Concentration on Raw Restructured Goat Meat Trimming Product

  Rini Mastuti

  pp. 15-23

  • PDF

• The Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film

  Eny Sri Widyastuti, Abdul Manab, Ria Ayunda Puspitasari

  pp. 24-34

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• The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt

  Manik Eirry Sawitri, Abdul Manab, Theresia Wahyu Lebdo Palupi

  pp. 35-42

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• The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets

  Djalal Rosyidi, Aris Sri Widati, Joko Prakoso

  pp. 43-51

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• Physical Properties of Yoghurt During Storage at 4ºC

  Abdul Manab

  PP. 52-58

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