Browse Title Index


 
Issue Title
 
Vol 16, No 2 (2021) Physicochemical Quality and Microbial Activity of Dairy Milk with Ozonation Abstract   PDF
Dodik Suprapto, Lilik Eka Radiati, Chanif Mahdi, Herly Evanuarini
 
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 14, No 2 (2019) Potential Microbial Contamination on Kebab Meat in the Area of University of Muhammadiyah Malang Abstract   PDF
Bayu Etti Tri Adiyastiti, Rio Lingga, Syaiful Arifin, Listiari Hendraningsih
 
Vol 17, No 1 (2022) Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise Abstract   PDF
Hemas Azizila Nidhal, Herly Evanuarini, Imam Thohari
 
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 17, No 1 (2022) Quality Characteristics of Yogurt Added with Karamunting (Rhodomyrtus tomentosa) Aqueous Extract As Natural Colorant and Source of Antioxidant. Abstract   PDF
Hotman Manurung, Ferlando Jubelito Simanungkalit, Anggriani Silitonga
 
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
Dwi Wulandari, Yuny Erwanto, Yudi Pranoto, Rusman Rusman, Sugiyanto Sugiyanto
 
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
Nurliyani Nurliyani, Indratiningsih Indratiningsih, Widodo Widodo, Endang Wahyuni
 
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 15, No 2 (2020) Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef Abstract   PDF
Gemini Ermiani Mercurina Malelak, Maria R. Deno Ratu, Gusti Ayu yudiwati Lestari, Imanuel Benu, I Gusti Ngurah Jelantik
 
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
 
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
Manik Eirry Sawitri, Sasangka Prasetyawan
 
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
Syifa Khairunnisa, Indira Lanti Kayaputri, Gemilang Lara Utama
 
Vol 4, No 1 (2009) Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce Abstract
Khothibul Umam Al Awwaly, Aris Sri Widati, Vina Rahmadani
 
Vol 8, No 2 (2013) Study on Physico-chemical Quality of Beef In The Market of Malang City Abstract   PDF
Heru Prasetyo, Masdiana Ch Padaga, Manik Eirry Sawitri
 
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