Issue Title
Vol 12, No 2 (2017) Penambahan Madu Bunga Kopi (Coffea sp.) terhadap Kualitas Kefir Ditinjau dari Karakteristik Mikrobiologi Abstract  PDF
Astri Wulandari, Purwadi Purwadi, Firman Jaya
Vol 13, No 2 (2018) Kualitas Kefir dengan Penambahan Tepung Daun Stevia (Stevia rebaudiana Bertoni) Sebagai Pemanis Alami Abstract  PDF
Dwi Rumdaini Intan Permatasari, Purwadi Purwadi, Herly Evanuarini
Vol 16, No 1 (2021) Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream Abstract  PDF
Fahmi Arifan, Heni Rizqiati, Antonius Hintono, Nurwantoro Nurwantoro, Siti Susanti, Luthfiyah Nur Sulistiyani
Vol 10, No 1 (2015) Pengaruh Kombinasi Penambahan Sari Wortel (Daucus Carota, L) dan Tepung Hunkwee Pada Es Krim Kefir Terhadap Kualitas Fisik dan Kimia Es Krim Kefir Abstract  PDF
Ilma Mahdiana, Purwadi Purwadi, Firman Jaya
Vol 11, No 2 (2016) Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Abstract  PDF
Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti
Vol 14, No 1 (2019) Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir Abstract  PDF
Yurliasni Yurliasni, Zuraida Hanum, Ridha Hikmawan
Vol 16, No 1 (2021) Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage Abstract  PDF
Heni Rizqiati, Nurwantoro Nurwantoro, Siti Susanti, Andi Febrisiantosa, Triana Setyawardani, Claradhita Ayu Shauma
1 - 7 of 7 Items

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