Vol. 17 No. 3 (2022)

View Vol. 17 No. 3 (2022)

Published: 2022-12-01

Articles

Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih
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Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties

Safitri Safitri, Abdul Manab, Khothibul Umam Al Awwaly, Andi Febrisiantosa, Endang Listiani
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Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature

Vivi Indriani, Tuti Suryati, Astari Apriantini
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The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets

Herly Evanuarini, Agus Susilo, Uun Yanuhar, Adelya Desi Kurniawati
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Characteristics of Forest and Manuka Honey As Well As Their Application As Herbal Honey Drinks With The Addition of Qusthul Hindi and Turmeric

Aulia Septiani, Tuti Suryati, Astari Apriantini, Yuni Cahya Endrawati
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Evaluation of Microbial Numbers and Physical Properties of Milk Preserved with Different Time of Pre-Heating and Pulsed Electric Fields (PEF) Exposure

Anugerah Dany Priyanto, Teti Estiasih, Angky Wahyu Putranto, Widyasari Widyasari , Rahmawati Rahmawati
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Carcass And Wholesalecut Production Of Brahman Cross (BX) Heifer

Kuswati Kuswati, Abdul Muhaimin, Wike Andre Septian, Trinil Susilawati
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Front Matter

JITEK JITEK
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