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 : 142 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 : 168 times
Kualitas Kefir dengan Penambahan Tepung Daun Stevia (Stevia rebaudiana Bertoni) Sebagai Pemanis Alami
Herly Evanuarini, Purwadi Purwadi, Dwi Rumdaini Intan Permatasari
  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 : 122 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 : 96 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 : 136 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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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 : 84 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 : 69 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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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 : 52 times