Vol. 14 No. 2 (2019)

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

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• 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

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• The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise

  Alief Rahmania Safitri, Herly Evanuarini, Imam Thohari

  90-98

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• 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

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• 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

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• 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

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• Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk

  Premy Puspitawati Rahayu, Djalal Rosyidi, Purwadi Purwadi, Imam Thohari

  126-135

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• Front Matter

  JITEK JITEK

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• Back Matter

  JITEK JITEK

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