Vol 15, No 1 (2020)

Table of Contents

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
  JITEK, Vol 15, No 1 (2020),  pp. 1-12  
DOI https://doi.org/10.21776/ub.jitek.2020.015.01.1
Abstract | References | Current | PDF | Cover Page
Viewed : 59 times
The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies
Ria Dewi Andriani, Premy Puspitawati Rahayu, Mulia Winirsya Apriliyani
  JITEK, Vol 15, No 1 (2020),  pp. 13-20  
DOI https://doi.org/10.21776/ub.jitek.2020.015.01.2
Abstract | References | Current | PDF | Cover Page
Viewed : 72 times
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
  JITEK, Vol 15, No 1 (2020),  pp. 21-30  
DOI https://doi.org/10.21776/ub.jitek.2020.015.01.3
Abstract | References | Current | PDF | Cover Page
Viewed : 80 times
The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film
Fahrullah Fahrullah, Lilik Eka Radiati, Purwadi Purwadi, Djalal Rosyidi
  JITEK, Vol 15, No 1 (2020),  pp. 31-37  
DOI https://doi.org/10.21776/ub.jitek.2020.015.01.4
Abstract | References | Current | PDF | Cover Page
Viewed : 64 times
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
  JITEK, Vol 15, No 1 (2020),  pp. 38-45  
DOI https://doi.org/10.21776/ub.jitek.2020.015.01.5
Abstract | References | Current | PDF | Cover Page
Viewed : 56 times
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
  JITEK, Vol 15, No 1 (2020),  pp. 46-51  
DOI https://doi.org/10.21776/ub.jitek.2020.015.01.6
Abstract | References | Current | PDF | Cover Page
Viewed : 53 times
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
  JITEK, Vol 15, No 1 (2020),  pp. 52-60  
DOI https://doi.org/10.21776/ub.jitek.2020.015.01.7
Abstract | References | Current | PDF | Cover Page
Viewed : 71 times
Front Matter
JITEK JITEK
  JITEK, Vol 15, No 1 (2020),  pp.   
DOI https://doi.org/
Abstract | References | Current | | Cover Page
Viewed : 28 times
Back Matter
JITEK JITEK
  JITEK, Vol 15, No 1 (2020),  pp.   
DOI https://doi.org/
Abstract | References | Current | | Cover Page
Viewed : 23 times