Vol. 18 No. 1 (2023)

Articles

• Characterization and Production of Goat Milk Kefir-Peptide on Triglyceride Synthesis of Cell Model of 3T3-L1

  Dian Laksamana Hati; Sri Andarini; Dian Handayani, Djalal Rosyidi, Lilik Eka Radiati

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• The Fortification with Red Dragon Fruit (Hylocereus polyrhizuz) Peel Extract Evaporated with Mae Method Towards the Physic-Chemistry Quality of Symbiotic Yoghurt

  Manik Sawitri, Abdul Manab, Ria Dewi Andriani, Ibrahim Tambunan

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• Antibacterial Activity From Goat’s Milk Whey Hydrolized by Protease Enzyme of Bacillus Lincheniformis

  Irma Isnafia Arief, Sitta Fitri Rahmadhina, Cahyo Budiman

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• The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil

  Citravia Agustin, Ilvan Dian Kusuma, Imam Thohari

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• The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature

  Premy Puspitawati Rahayu, Abdul Manab, Mulia Winirsya Apriliyani, Purwadi Purwadi

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• The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality

  Dedes Amertaningtyas, Herly Evanuarini, Sabitha Hikmah Mutia, Lulu Luthfiah Zahra

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• External and Internal Qualities of Chicken Eggs Early Production at Various Storage Times at Room Temperature

  Aju Krisnaningsih, Henny Leondro, Fabiana Lija, Alfindo Agung Setiawan

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• Front Matter

  JITEK JITEK

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