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Issue Title
 
Vol 11, No 2 (2016) 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
Agus Triawan, Purwadi Purwadi, Lilik Eka Radiati
 
Vol 11, No 2 (2016) Pengaruh Umur Pemanenan Madu di Areal Tanaman Kaliandra terhadap Aktivitas Enzim Diastase, Hidroksimetilfurfural (Hmf) dan Keasaman Abstract   PDF
Sri Minarti, Firman Jaya, Lilik Eka Radiati, Jamilah Jamilah
 
Vol 10, No 2 (2015) Penggunaan Tepung Beras dan Gula Merah Pada Pembuatan Petis Daging Abstract   PDF
Fani Yunita Pratiwi, Agus Susilo, Masdiana Chendrakasih Padaga
 
Vol 10, No 1 (2015) Perbandingan Madu Karet dan Madu Rambutan Berdasarkan Kadar Air, Aktivitas Enzim Diastase dan Hidroximetilfurfural (HMF) Abstract   PDF
Sulis Setio Toto Harjo, Lilik Eka Radiati, Djalal Rosyidi
 
Vol 13, No 2 (2018) Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia Abstract   PDF
Djalal Rosyidi, Lilik Eka Radiati, Sri Minarti, Mustakim Mustakim, Agus Susilo, Firman Jaya, Abdul Azis
 
Vol 2, No 1 (2007) Percentage Level of Tannin fur Rabbit for Leather Concerning Stitch Tearing Strength, Tearing Strength and Flexibility Abstract   PDF
Mustakim Mustakim, Aris Sri Widati, Lisa Purnaningtyas
 
Vol 2, No 2 (2007) Physical Characteristics Meat of Various Pig Breed Abstract   PDF
Agus Susilo
 
Vol 6, No 2 (2011) Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica) as Coating Material Abstract   PDF
Lilik Eka Radiati, Muhammad Junus, Khotibul Umam Al Awaly
 
Vol 3, No 1 (2008) Physical Properties of Yoghurt During Storage at 4ºC Abstract   PDF
Abdul Manab
 
Vol 5, No 2 (2010) Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier Abstract   PDF
Purwadi Purwadi
 
Vol 13, No 1 (2018) Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria Abstract   PDF
Anif Mukaromah Wati, Mei Jen Lin, Lilik Eka Radiati
 
Vol 14, No 1 (2019) Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir Abstract   PDF
Yurliasni Yurliasni, Zuraida Hanum, Ridha Hikmawan
 
Vol 11, No 2 (2016) Potensi Teknologi Medan Pulsa Listrik untuk Memperbaiki Kualitas Daging: Sebuah Ulasan Abstract   PDF
Khothibul Umam Al Awwaly
 
Vol 13, No 1 (2018) Potensi Tepung Wortel (Daucus carrota L.) dalam Meningkatkan Sifat Antioksidan dan Fisikokimia Sweet Cream Butter. Abstract   PDF
Rebeka Patricia Sianturi, Salam Ningsih Aritonang, Indri Juliyarsi
 
Vol 2, No 1 (2007) Preparation of Processed Cheese Abstract   PDF
Novita Dewi
 
Vol 5, No 1 (2010) Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties Abstract   PDF
Khothibul Umam Al Awwaly, Abdul Manab, Esti Wahyuni
 
Vol 7, No 1 (2012) Protein and Amino Acid Profile of Filial Etawah Crossbred and Castrated Filial Boer Crossbred Goat Meat Abstract   PDF
Hari Purnomo, Djalal Rosyidi, Sayoga Kristian Pantoro
 
Vol 2, No 1 (2007) Protein Profile of Fresh Cheese with Lime Juice as Acidifier Abstract
Purwadi Purwadi
 
Vol 4, No 1 (2009) Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification Abstract
Purwadi Purwadi
 
Vol 4, No 2 (2009) Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination Abstract   PDF
Purwadi Purwadi
 
Vol 4, No 1 (2009) Protein Retention and Organoleptik Characteristic of Broiler Meat by Adding Sour Soy Milk in Drinking Water (1-5 Weeks) Abstract   PDF
Ida Ayu Okarini, Anak Agung Sagung Putu Kartini, Martini Hartawan
 
Vol 5, No 2 (2010) Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator Abstract   PDF
Manik Eirry Sawitri, Abdul Manab, Masdiana Ch. Padaga, Tri Eko Susilorini, Umi Wisaptiningsih, K Ghozi
 
Vol 8, No 2 (2013) Quality of Preservative Smoked Beef using Different Smoked Method Abstract   PDF
Imam Thohari, Eny Sri Widyastuti, Agustina Widyasworo Kunharjanti, Mohamad Agustomo
 
Vol 8, No 1 (2013) Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken Abstract   PDF
Firman Jaya, Dedes Amertaningtyas, Heli Tistiana
 
Vol 13, No 1 (2018) Sifat Fisik dan Organoleptik Yogurt Drink Susu Kambing dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.) Abstract   PDF
Jeki Mediantari Wahyu Wibawanti, Rinawidiastuti Rinawidiastuti
 
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