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Vol. 14 No. 2 (2019)
Vol. 14 No. 2 (2019)
Published:
2019-10-17
Articles
The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk
Widodo Widodo, Aryo Pujo Sakti, Ari Surya Sukarno, Endang Wahyuni, Nurliyani Nurliyani
70-77
PDF
External and Sensory Qualities of Brown Laying Hen Eggs Fed Diets Supplemented with Purslane (Portulaca oleracea) Meal Rich in Omega-3 Fatty Acids
Lilik Retna Kartikasari, Bayu Setya Hertanto, Adi Magna Patriadi Nuhriawangsa
78-89
PDF
The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise
Alief Rahmania Safitri, Herly Evanuarini, Imam Thohari
90-98
PDF
Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic
Syifa Khairunnisa, Indira Lanti Kayaputri, Gemilang Lara Utama
99-106
PDF
Potential Microbial Contamination on Kebab Meat in the Area of University of Muhammadiyah Malang
Bayu Etti Tri Adiyastiti, Rio Lingga, Syaiful Arifin, Listiari Hendraningsih
107-116
PDF
The Effect of Kluyveromyces Lactis Starter Concentration and Fermentation Time to the Physicochemical and Functional Properties of Egg White Powder
Andry Pratama, Wendry Setiadi Putranto, Kusmajadi Suradi, Robiatul Adawiyah, Risanawati Risanawati, Chintia Ninda
117-125
PDF
Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk
Premy Puspitawati Rahayu, Djalal Rosyidi, Purwadi Purwadi, Imam Thohari
126-135
PDF
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