PEMBERDAYAANMASYARAKATPINGGIRANP EGUNUNGANDENGAN BUDIDAYAJAMURTIRAM PUTIHDI KECAMATAN SUKORAMBI MELALUIPROGRAM KKNPPM

by Prastowo, Sigit, Setiyono, Setiyono, Windrati, Wiwik Siti
Published 2018

KARAKTERISTIK MIE KERING TERBUAT DARI TEPUNG SUKUN (Artocarpus altilis) DAN PENAMBAHAN TELUR

by Biyumna, Utiya Listy, Windrati, Wiwik Siti, Diniyah, Nurud
Published 2017

KARAKTERISASI MI MOJANG (MOCAF-JAGUNG) DENGAN PERBEDAAN JENIS DAN KONSENTRASI BAHAN PENGIKAT

by Diniyah, Nurud, Setiawati, Denik, Windrati, Wiwik Siti, Subagio, Achmad
Published 2018

HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI

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

Pengaruh pH dan Lama Fermentasi Spontan terhadap Sifat Kimia dan Fungsional Tepung Koro Komak

by Nafi', Ahmad, Diniyah, Nurud, Windrati, Wiwik Siti, Fitriyaningtyas, Ajeng
Published 2017

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

Savory Salt Production and Characterization from Mixed Fishes Protein Hydrolysates

by Witono, Yuli, Mananda, Afan Bagus, Windrati, Wiwik Siti, Woo-Won Kang
Published 2016

Indeks Glikemik Beras Analog dari Mocaf dengan Substitusi Jagung, Ubi Jalar Ungu dan Wortel

by Diniyah, Nurud, Firdaus, Lutfi, Windrati, Wiwik Siti, Nafi, Ahmad, Prasetyo, Aris, Subagio, Achmad
Published 2018

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

PEMBUATAN BUBUK LIDAH BUAYA (Aloe Vera) DENGAN VARIASI JENIS DAN JUMLAH PENAMBAHAN BAHAN PENGISI MENGGUNAKAN METODE PENGERINGAN BEKU (Freeze Drying)

by PAMUJI
Published 2016

KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK SUSU BERBAHAN BAKU KEDELAI (Glycine max (L.) Merill. ) DAN KORO KRATOK (Phaseolus lunatus L.) PUTIH DENGAN PENAMBAHAN CARBOXY METHYL CE...

by Gustantin A, Sielvy
Published 2016

Karakteristik Fisika Kimia Dan fungsional Tepung Suweg (Amorpholusphallus Campanulatus) Termodifikasi dengan cara perendaman

by Wiono, Eko Hadi
Published 2016

KARAKTERISTIK MIE KERING YANG DISUBSTITUSI TEPUNG GAYAM (Inocarpus edulis)

by Rahayu, Nuril Puspita
Published 2016

KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG GAYAM (Inocarpus edulis Forts)

by Anggraeni, Yudhitya
Published 2016

Pemanfaatan hidrolat udang (Penaeus sp) pada proses pembuatan kerupuk Udang dengan variasi penambahan gluten

by INAYAH, INA
Published 2016

PENAMBAHAN BAHAN PENGISI DAN VARIASI TEKNIK PENGERINGAN PADA PEMBUATAN HIDROLISAT IKAN INFERIOR HASIL HIDROLISIS ENZIMATIS

by PURWANDANI, Lia Agustina
Published 2015

PEMBUATAN ES KRIM KORO PEDANG (Canavalia ensiformis L.) DENGAN VARIASI KONSENTRASI KARAGENAN

by SAUQANI, AHMAD
Published 2015

Karakteristik Mi Kering yang Disubstitusi Tepung Kecambah Jagung dengan Variasi Penambahan Tepung Porang (Amorphophallus onchophylus)

by Syach, Iqbal Adifatiyan
Published 2017