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Vol 13, No 1 (2018) The Utilization of Canna Starch (Canna edulis Ker) As A Alternative Hydrocolloid on The Manufacturing Process of Yogurt Drink Abstract  PDF
Ahmad Khoirul Umam, Mei Jen Lin, Lilik Eka Radiati, Shao Yu Peng
 
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 13, No 2 (2018) Yogurt Tinggi Antioksidan dan Rendah Gula dari Sari Buah Apel Rome Beauty dan Madu Abstract  PDF
Nita Maria Rosiana, Titik Khoiriyah
 
Vol 15, No 3 (2020) Effect of Casein Tablet Made from Goat Milk Yogurt on Liver Histopathological Profile, Dioxin Residue, and Malondialdehyde level in Broiler Exposed to 2,3,7,8-Tetrachlorodibenzo-P-Dioxin Abstract  PDF
Nur Aeni, Arie Srihardyastutie, Chanif Mahdi
 
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 13, No 2 (2018) Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik Abstract  PDF
Digna Anissa, Lilik Eka Radiati
 
Vol 13, No 2 (2018) Efek Antioksidatif Kasein Yogurt Susu Kambing Terhadap Pencegahan Reprotoksik pada Hewan Model Rattus Norvegicus yang Dipapar 2, 3, 7, 8 Tetrachlorinedibenzo-P-Dioksin (TCDD) Abstract  PDF
Masdiana Ch. Padaga, Ajeng Erika P. H, Malinda Irawan
 
Vol 13, No 1 (2018) Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan Abstract  PDF
Premy Puspitawati Rahayu, Ria Dewi Andriani
 
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