PENENTUAN TINGKAT SANGRAI KOPI BERDASARKAN SIFAT FISIK KIMIA MENGGUNAKAN MESIN PENYANGRAI TIPE ROTARI

by Sutarsi, Sutarsi, Rhosida, Elisa, Taruna, Iwan
Published 2017

HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI

by Witono, Yuli, Taruna, Iwan, Windrati, Wiwik Siti, Ratna, Amelia
Published 2016

Production and Characterization of Protein Hydrolyzate from "Bibisan Fish" (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis

by Witono, Yuli, Windrati, Wiwik Siti, Taruna, Iwan, Afriliana, Asmak, Assadam, Ahib
Published 2016

Physical, Chemical, and Functional Characteristic of 'Wader'(Rasbora jacobsoni), 'Bader'(Puintius javanicus), and 'Patin'(Pangasius hypophthalmus) Fillet

by Witono, Yuli, Wibowo, Yuli, Windrati, Wiwik Siti, Taruna, Iwan, Azkiyah, Lailatul, Akbariwati, Isnairil
Published 2017

Savory Salt Production by Enzymatic Hydrolysis from Low Economic Value of Freshwater Fishes and Saltwater Fishes

by WITONO, Yuli, TARUNA, Iwan, WINDRATI, Wiwik Siti, AZKIYAH, Lailatul, YOSHINO, Tomoyuki, NURANI, Ria Dewi
Published 2022

Formulation of Flavor Enhancer from Common Barb (Rasbora jacobsoni) Protein Hydrolysate

by WITONO, Yuli, FAUZIAH, Riska Rian, WINDRATI, Wiwik Siti, TARUNA, Iwan, AZKIYAH, Lailatul, WIJAYANTI, Riang Putut
Published 2022

Karakteristik Hasil Pemekatan Ekstrak Kulit Buah Naga Merah Berdasarkan Variasi Suhu dan Waktu

by Sabilillah, Adhitya Esa, PURBASARI, Dian
Published 2020

KARAKTERISTIK REOLOGI GULA MERAH KELAPA CAIR PADA BERBAGAI KONSENTRASI DAN SUHU

by Sulastri, Sr
Published 2016

KARAKTERISTIK PENGERINGAN RIMPANG JAHE (Zingiber officinale Roxb) MENGGUNAKAN METODE PENGERINGAN OVEN DENGAN PRA PROSES PERENDAMAN OSMOTIK

by Octyaningrum, Ayu
Published 2015

KARAKTERISTIK PENGERINGAN WORTEL (Daucus carota L.) BERDASARKAN KERAGAMAN GEOMETRI BAHAN DAN DAYA OVEN MICROWAVE

by Sudiarini, Nur Wahyu
Published 2015

KINETIKA PINDAH MASSA DAN PERUBAHAN AKTIVITAS ANTIOKSIDAN KULIT MANGGIS SELAMA PROSES PENGERINGAN MENGGUNAKAN OVEN MICROWAVE

by MUSYAROFAH, Eny
Published 2017

KARAKTERISTIK MUTU TEPUNG LABU KUNING (Cucurbita moschata) HASIL PENGERINGAN METODE FOAM-MAT DRYING MENGGUNAKAN OVEN MICROWAVE

by KUSUMA, Wahyu Triwijaya
Published 2017

STUDI SIFAT REOLOGI PUREE BUAH NAGA PUTIH (Hylocereus undatus)

by Wahyuni, Irma Tri
Published 2015

SIFAT FISIK BIJI KEDELAI (Glycine max (L.) ) VARIETAS BALURAN DARI BERBAGAI LOKASI PERTUMBUHAN

by Sari, Rima Tri Wulan
Published 2016

MUTU FISIK PRODUK KASTENGEL BERBAHAN BAKU CAMPURAN TEPUNG MOCAF DAN TEPUNG TERIGU

by FAUZI, Ahmad
Published 2019

Sifat Enjiniring Tepung Rebung Hasil Pengeringan Foam Mat Menggunakan Oven Microwave

by AYUNINGTIAS, Siti Widi
Published 2020

Profil Perubahan Mutu Fisik Tape Ubi Kayu (Manihot utilissima) Selama Proses Fermentasi

by KHASANAH, Alfin Nur
Published 2020

Mutu Fisik Tepung Sukun (Artocorpus Altilis) Hasil Metode Foam-Mat Drying Menggunakan Oven Microwav

by Dwi Cahyani, Malinda
Published 2020

Profil Perubahan Sifat Enjiniring Buah Pisang Raja (Musa paradisiaca) Selama Proses Pemeraman Buatan

by ZAINUL, Muhammad
Published 2020

MUTU FISIK MINYAK KACANG TANAH (Arachis hypogaea L) HASIL PENGERINGAN KONVEKSI

by PUTRISARI, Laviana Ika
Published 2019