Showing 1 - 9 results of 9 for search 'Susijahadi', query time: 0.01s Refine Results
  1. 1
    PEMBUATAN SARI BUAH TOMAT (Lycoperstcum escutentum Mill) DENGAN VARIASI MACAM DAN JUMLAH BAHAN PENSTABIL
    by Astuti, Dwi Wahyuni
    Published 2016
    Other Authors: “…Susijahadi…”
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  2. 2
    Studi penggunaan bahan penstabil dalam pembuatan sari buah Salak
    by WIDJADMOKO, Hari
    Published 2016
    Other Authors: “…Susijahadi…”
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  3. 3
    Pengaruh Konsentrasi Bahan Pengeras Cokelat dan Emulsifier terhadap Sifat Fisik dan Organoleptik Permen Cokelat.
    by Hidayati, Eni
    Published 2021
    Other Authors: “…Susijahadi…”
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  4. 4
    PEMANFAATAN TEPUNG KIMPUL SEBAGAI BAHAN PENGGANTI TEPUNG TERIGU PADA PEMBUATAN CAKE
    by KUSWINDARI, Threiska Ester
    Published 2016
    Other Authors: “…SUSIJAHADI…”
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  5. 5
    Pengaruh Penggunaan Ragi Kering Dari Isolat Khamir Selamaproses Fermentasi Terhadap Mutu Biji Kakao (Theobroma Cacao, L.)
    by Priyadi
    Published 2016
    Other Authors: “…Susijahadi…”
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  6. 6
    PENGEMBANGAN PROBIOTIK DALAM STARTER YOGHURT DENGAN VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT (Streptococcus Thermophilus, Lactobacillus Bulgaricus Dan Lactobacillus Plantarum)
    Other Authors: “…SUSIJAHADI…”
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  7. 7
    PENGARUH JENIS UMBI SEBAGAI SUBSTITUSI TEPUNG BERAS TERHADAP BEBERAPA SIFAT GETHUK PISANG
    by FARIKHAH, Iftakhul
    Published 2016
    Other Authors: “…SUSIJAHADI…”
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  8. 8
    PENGARUH PENAMBAHAN ULA DAN CMC TERHADAP SIFAT PERMEN JELLY JAMBU BIJI
    by ENGGARWATI, Irma
    Published 2016
    Other Authors: “…SUSIJAHADI…”
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  9. 9
    Peranan Water Extractable Protein Dan Pentosan Dari Tepung Terigu Terhadap Mutu Produk Roti Manis
    by Kusdumiati
    Published 2016
    Other Authors: “…Susijahadi…”
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