Author Details

Purwadi, Purwadi, Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya, Indonesia

  • Vol 2, No 1 (2007) - Articles
    Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing
    Abstract  PDF
  • Vol 2, No 1 (2007) - Articles
    Protein Profile of Fresh Cheese with Lime Juice as Acidifier
    Abstract
  • Vol 2, No 2 (2007) - Articles
    Trial of Lime Juice on Mozzarella Cheese Making
    Abstract  PDF
  • Vol 3, No 1 (2008) - Articles
    The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
    Abstract  PDF
  • Vol 3, No 2 (2008) - Articles
    The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing
    Abstract  PDF
  • Vol 4, No 1 (2009) - Articles
    Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification
    Abstract
  • Vol 4, No 2 (2009) - Articles
    Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination
    Abstract  PDF
  • Vol 5, No 1 (2010) - Articles
    Electroforesis of Whey and Stretching Water Protein of Mozzarella Cheese Production from Factorial Experimental of Coagulation and Stretching Temperature
    Abstract  PDF
  • Vol 5, No 2 (2010) - Articles
    Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier
    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
  • Vol 8, No 1 (2013) - Articles
    The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk
    Abstract  Pdf
  • Vol 11, No 1 (2016) - Articles
    Penambahan Carboxymethyle cellulose (Cmc) pada Minuman Madu Sari Apel Ditinjau dari Rasa, Aroma, Warna, pH, Viskositas, dan Kekeruhan
    Abstract  PDF
  • Vol 11, No 1 (2016) - Articles
    Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt
    Abstract  PDF
  • Vol 11, No 1 (2016) - Articles
    Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu
    Abstract  PDF
  • Vol 11, No 2 (2016) - Articles
    Pengaruh Substitusi Tepung Beras Ketan dengan Tepung Umbi Talas Bogor (Colocasia esculenta l schoott) terhadap Kualitas Dodol Susu Ditinjau dari Kualitas Fisik dan Kimia
    Abstract  PDF
  • Vol 12, No 1 (2017) - Articles
    Penambahan Madu pada Minuman Whey Kefir Ditinjau dari Mutu Organoleptik, Warna, dan Kekeruhan
    Abstract  PDF
  • Vol 12, No 2 (2017) - Articles
    Penambahan Madu Bunga Kopi (Coffea sp.) terhadap Kualitas Kefir Ditinjau dari Karakteristik Mikrobiologi
    Abstract  PDF