Vol 13, No 2 (2018)

Table of Contents

Articles

Efek Antioksidatif Kasein Yogurt Susu Kambing Terhadap Pencegahan Reprotoksik pada Hewan Model Rattus Norvegicus yang Dipapar 2, 3, 7, 8 Tetrachlorinedibenzo-P-Dioksin (TCDD)
Masdiana Ch. Padaga, Ajeng Erika P. H, Malinda Irawan
  JITEK, Vol 13, No 2 (2018),  pp. 72-80  
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.1
Abstract | References | Current | PDF | Cover Page
Viewed : 315 times
Yogurt Tinggi Antioksidan dan Rendah Gula dari Sari Buah Apel Rome Beauty dan Madu
Nita Maria Rosiana, Titik Khoiriyah
  JITEK, Vol 13, No 2 (2018),  pp. 81-90  
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.2
Abstract | References | Current | PDF | Cover Page
Viewed : 368 times
Kualitas Kefir dengan Penambahan Tepung Daun Stevia (Stevia rebaudiana Bertoni) Sebagai Pemanis Alami
Dwi Rumdaini Intan Permatasari, Purwadi Purwadi, Herly Evanuarini
  JITEK, Vol 13, No 2 (2018),  pp. 91-97  
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.3
Abstract | References | Current | PDF | Cover Page
Viewed : 248 times
Karakteristik Fisik dan Kimia Cincau Tiruan dari Kulit Buah Naga Merah (Hylocereus polyrhizus)
Nela Agustin Kusuma Wardani, Putri Tari Indriani, Dinda Ina Sarinastiti
  JITEK, Vol 13, No 2 (2018),  pp. 98-107  
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.4
Abstract | References | Current | PDF | Cover Page
Viewed : 217 times
Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia
Djalal Rosyidi, Lilik Eka Radiati, Sri Minarti, Mustakim Mustakim, Agus Susilo, Firman Jaya, Abdul Azis
  JITEK, Vol 13, No 2 (2018),  pp. 108-117  
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.5
Abstract | References | Current | PDF | Cover Page
Viewed : 433 times
Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik
Digna Anissa, Lilik Eka Radiati
  JITEK, Vol 13, No 2 (2018),  pp. 118-125  
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.6
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Viewed : 198 times
Gelatin Production from Skin of Chicken Leg using A Variety of Naoh Concentration
Rety Setyawaty, May Triliandari
  JITEK, Vol 13, No 2 (2018),  pp. 126-132  
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.7
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Viewed : 157 times
Corrigendum
JITEK JITEK
  JITEK, Vol 13, No 2 (2018),  pp. 133  
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.8
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Viewed : 126 times
Front Matter
JITEK JITEK
  JITEK, Vol 13, No 2 (2018),  pp.   
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.9
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Viewed : 88 times
Back Matter
JITEK JITEK
  JITEK, Vol 13, No 2 (2018),  pp.   
DOI https://doi.org/10.21776/ub.jitek.2018.013.02.10
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Viewed : 103 times