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Issue |
Title |
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Vol 16, No 2 (2021) |
Physicochemical Quality and Microbial Activity of Dairy Milk with Ozonation |
Abstract
PDF
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Dodik Suprapto, Lilik Eka Radiati, Chanif Mahdi, Herly Evanuarini |
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Vol 14, No 1 (2019) |
Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir |
Abstract
PDF
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Yurliasni Yurliasni, Zuraida Hanum, Ridha Hikmawan |
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Vol 11, No 2 (2016) |
Potensi Teknologi Medan Pulsa Listrik untuk Memperbaiki Kualitas Daging: Sebuah Ulasan |
Abstract
PDF
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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
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Rebeka Patricia Sianturi, Salam Ningsih Aritonang, Indri Juliyarsi |
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Vol 14, No 2 (2019) |
Potential Microbial Contamination on Kebab Meat in the Area of University of Muhammadiyah Malang |
Abstract
PDF
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Bayu Etti Tri Adiyastiti, Rio Lingga, Syaiful Arifin, Listiari Hendraningsih |
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Vol 17, No 1 (2022) |
Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise |
Abstract
PDF
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Hemas Azizila Nidhal, Herly Evanuarini, Imam Thohari |
|
Vol 2, No 1 (2007) |
Preparation of Processed Cheese |
Abstract
PDF
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Novita Dewi |
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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
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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
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Hari Purnomo, Djalal Rosyidi, Sayoga Kristian Pantoro |
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Vol 2, No 1 (2007) |
Protein Profile of Fresh Cheese with Lime Juice as Acidifier |
Abstract
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Purwadi Purwadi |
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Vol 4, No 1 (2009) |
Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification |
Abstract
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Purwadi Purwadi |
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Vol 4, No 2 (2009) |
Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination |
Abstract
PDF
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Purwadi Purwadi |
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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
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Ida Ayu Okarini, Anak Agung Sagung Putu Kartini, Martini Hartawan |
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Vol 17, No 1 (2022) |
Quality Characteristics of Yogurt Added with Karamunting (Rhodomyrtus tomentosa) Aqueous Extract As Natural Colorant and Source of Antioxidant. |
Abstract
PDF
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Hotman Manurung, Ferlando Jubelito Simanungkalit, Anggriani Silitonga |
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Vol 15, No 3 (2020) |
Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage |
Abstract
PDF
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Dwi Wulandari, Yuny Erwanto, Yudi Pranoto, Rusman Rusman, Sugiyanto Sugiyanto |
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Vol 15, No 1 (2020) |
Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus |
Abstract
PDF
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Nurliyani Nurliyani, Indratiningsih Indratiningsih, Widodo Widodo, Endang Wahyuni |
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Vol 5, No 2 (2010) |
Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator |
Abstract
PDF
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Manik Eirry Sawitri, Abdul Manab, Masdiana Ch. Padaga, Tri Eko Susilorini, Umi Wisaptiningsih, K Ghozi |
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Vol 8, No 2 (2013) |
Quality of Preservative Smoked Beef using Different Smoked Method |
Abstract
PDF
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Imam Thohari, Eny Sri Widyastuti, Agustina Widyasworo Kunharjanti, Mohamad Agustomo |
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Vol 8, No 1 (2013) |
Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken |
Abstract
PDF
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Firman Jaya, Dedes Amertaningtyas, Heli Tistiana |
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Vol 15, No 2 (2020) |
Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef |
Abstract
PDF
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Gemini Ermiani Mercurina Malelak, Maria R. Deno Ratu, Gusti Ayu yudiwati Lestari, Imanuel Benu, I Gusti Ngurah Jelantik |
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Vol 13, No 1 (2018) |
Sifat Fisik dan Organoleptik Yogurt Drink Susu Kambing dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.) |
Abstract
PDF
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Jeki Mediantari Wahyu Wibawanti, Rinawidiastuti Rinawidiastuti |
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Vol 14, No 1 (2019) |
Studi Interaksi Kompleks Inulin dan Fraksi Kasein Melalui Analisis In-Silico dan Molecular Docking Sebagai Dasar Pengembangan Prebiotic Fermented Milk |
Abstract
PDF
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Manik Eirry Sawitri, Sasangka Prasetyawan |
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Vol 14, No 2 (2019) |
Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic |
Abstract
PDF
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Syifa Khairunnisa, Indira Lanti Kayaputri, Gemilang Lara Utama |
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Vol 4, No 1 (2009) |
Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce |
Abstract
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Khothibul Umam Al Awwaly, Aris Sri Widati, Vina Rahmadani |
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Vol 8, No 2 (2013) |
Study on Physico-chemical Quality of Beef In The Market of Malang City |
Abstract
PDF
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Heru Prasetyo, Masdiana Ch Padaga, Manik Eirry Sawitri |
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