Vol. 15 No. 1 (2020)

Articles

• Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

  Nurliyani Nurliyani, Indratiningsih Indratiningsih, Widodo Widodo, Endang Wahyuni

  1-12

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• The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

  Ria Dewi Andriani, Premy Puspitawati Rahayu, Mulia Winirsya Apriliyani

  13-20

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• Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant

  Herly Evanuarini, Dicky Tri Utama, Firman Jaya

  21-30

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• The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film

  Fahrullah Fahrullah, Lilik Eka Radiati, Purwadi Purwadi, Djalal Rosyidi

  31-37

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• The Effect of Ananas comucus Extracted Bromelain Enzyme Addition Under Different pH on the Physicochemical Properties of Cottage Cheese

  Sylvia Komansilan, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi

  38-45

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• The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus)

  Sjaloom Sakul, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi

  46-51

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• The Effect of Skim Milk Concentration on Sensory Quality and pH of Probiotic Yoghurt Added with Red Dragon Fruit (Hylocereus polyrhizus)

  Asterias Hafiizha, Indira Lanti Kayaputri, Tensiska Tensiska, Nur Risma Amalia

  52-60

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• Front Matter

  JITEK JITEK

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• Back Matter

  JITEK JITEK

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