Author Details

Manab, Abdul, Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya, Indonesia

  • Vol 2, No 2 (2007) - Articles
    The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity
    Abstract  PDF
  • Vol 3, No 1 (2008) - Articles
    The Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film
    Abstract  PDF
  • Vol 3, No 1 (2008) - Articles
    The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt
    Abstract  PDF
  • Vol 3, No 1 (2008) - Articles
    Physical Properties of Yoghurt During Storage at 4ºC
    Abstract  PDF
  • Vol 3, No 2 (2008) - Articles
    The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic
    Abstract  PDF
  • Vol 3, No 2 (2008) - Articles
    The Effect of CaCl2 as The Cross Linked Agent on Physic and Chemistry Properties of Whey Protein Edible Film
    Abstract  PDF
  • Vol 4, No 1 (2009) - Articles
    Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and
    Abstract  PDF
  • Vol 4, No 2 (2009) - Articles
    The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
    Abstract  PDF
  • Vol 5, No 1 (2010) - Articles
    Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties
    Abstract  PDF
  • Vol 5, No 2 (2010) - Articles
    Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator
    Abstract  PDF
  • Vol 6, No 1 (2011) - Articles
    The Study of Alginate and Whey Protein Hydrolyzed Suplementation Utilization for Cell Release and Microencapsulated Lactobacillus Acidophilus Viability in Probiotic Ice Cream
    Abstract  PDF