Vol 11, No 1 (2016)

Table of Contents

Articles

Kadar Low Density Lipoprotein dan Gambaran Histopatologi Hepar pada Tikus Model Diabetes Mellitus Tipe 1 dengan Pemberian Ekstrak Etanol Curcuma longa L
Herlina Pratiwi, Djoko Winarso, Nunung Handoyo
  JITEK, Vol 11, No 1 (2016),  pp. pp 1-7  
DOI https://doi.org/10.21776/ub.jitek.2016.011.01.1
Abstract | References | Current | PDF | Cover Page
Viewed : 489 times
Kualitas Petis Daging dengan Sumber Pati Berbeda
Fajar Firdaus, Agus Susilo, Masdiana Chendrakasih Padaga
  JITEK, Vol 11, No 1 (2016),  pp. pp 8-21  
DOI https://doi.org/10.21776/ub.jitek.2016.011.01.2
Abstract | References | Current | PDF | Cover Page
Viewed : 418 times
Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu
Meinar Dwi Sulinda Wijayanti, Imam Thohari, Purwadi Purwadi
  JITEK, Vol 11, No 1 (2016),  pp. pp 22-37  
DOI https://doi.org/10.21776/ub.jitek.2016.011.01.3
Abstract | References | Current | PDF | Cover Page
Viewed : 795 times
Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt
Ika Ayu Wijayanti, Purwadi Purwadi, Imam Thohari
  JITEK, Vol 11, No 1 (2016),  pp. pp 38-45  
DOI https://doi.org/10.21776/ub.jitek.2016.011.01.4
Abstract | References | Current | PDF | Cover Page
Viewed : 497 times
Pengaruh Masa Panen Madu Lebah pada Area Tanaman Kaliandra (Calliandra calothyrsus) terhadap Jumlah Produksi Kadar Air, Viskositas dan Kadar Gula Madu
Sri Minarti, Firman Jaya, Pepy Ade Merlina
  JITEK, Vol 11, No 1 (2016),  pp. pp 46-51  
DOI https://doi.org/10.21776/ub.jitek.2016.011.01.5
Abstract | References | Current | PDF | Cover Page
Viewed : 658 times
Pengaruh Penambahan Pati Biji Durian (Durio zibethinus murr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam
Yudha Wirawan, Djalal Rosyidi, Eny Sri Widyastuti
  JITEK, Vol 11, No 1 (2016),  pp. pp 52-57  
DOI https://doi.org/10.21776/ub.jitek.2016.011.01.6
Abstract | References | Current | PDF | Cover Page
Viewed : 476 times
Penambahan Carboxymethyle cellulose (Cmc) pada Minuman Madu Sari Apel Ditinjau dari Rasa, Aroma, Warna, pH, Viskositas, dan Kekeruhan
Ditha Novi Anggraini, Lilik Eka Radiati, Purwadi Purwadi
  JITEK, Vol 11, No 1 (2016),  pp. pp 58-67  
DOI https://doi.org/10.21776/ub.jitek.2016.011.01.7
Abstract | References | Current | PDF | Cover Page
Viewed : 778 times