PENINGKATAN MUTU DAN DAYA SIMPAN IKAN PINDANG KUNING “PINDANG RUMBUK” DENGAN PERLAKUAN LAMA STERILISASI

JOURNAL ARTICLE published 28 October 2018 in Pro Food

Authors: Mirriyadhil Jannah | Baiq Rien Handayani | Bambang Dipokusumo | Wiharyani Werdiningsih

Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda

JOURNAL ARTICLE published 28 June 2022 in Communication in Food Science and Technology

Authors: Yosi Syafitri | Syahrizal Nasution | Dina Fithriyani

Analisis Komparatif Peternak Penggemukan Sapi Mitra dan Non Mitra Pada PT. Great Gaint Lifestock dan Kelompok Limousin

JOURNAL ARTICLE published 1 June 2020 in Journal of Food System and Agribusiness

Authors: Zulkarnain - Zulkarnain | Wintari Mandala

Kajian Proporsi Air Kelapa-Sari Daun Kelor (Moringa oleifera) dan Konjac Powder Terhadap Kualitas Fisikokimia dan Sensoris Jelly Drink Kelor

JOURNAL ARTICLE published 30 December 2022 in Journal of Food and Culinary

Authors: Binardo Adi Seno Mawarno | Karina Bianca Lewerissa

Glycemic Index, Glycemic Load, and Their Health Benefits

BOOK CHAPTER published 2016 in Encyclopedia of Food Grains

Authors: D. Dan Ramdath

Perbandingan Produktivitas, Biaya Pokok Produksi Dan Pendapatan Usahatani Padi Organik Dan Nonorganik Di Kabupaten Pringsewu

JOURNAL ARTICLE published 29 October 2021 in Journal of Food System and Agribusiness

Authors: Sari Nurhidayati | Agus Hudoyo | Dwi Haryono

KARAKTERISTIK PRODUK BAKERY DARI SHORTENING CAMPURAN TERNER MINYAK IKAN NILA, PALM STEARIN, DAN MINYAK SAWIT MERAH HASIL INTERESTERIFIKASI KIMIAWI

JOURNAL ARTICLE published 30 November 2022 in Pro Food

Authors: Sumartini Sumartini | Ayu Rizki Amalia

Unlocking high-value components from Brewer's spent yeast for innovative food applications

JOURNAL ARTICLE published June 2024 in Food Bioscience

Research funded by National Natural Science Foundation of China (32172158) | Southwest University (XYDS201905)

Authors: Guozheng Wei | Wenqi Shang | Zhengjie Xie | Mengran Zhang | Meiling Dan | Guohua Zhao | Damao Wang

KARAKTERISTIK KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK WATER KEFIR SARI BUAH PERPAYA (CARICA PAPAYA. L) BERDASRKAN LAMA WAKTU FERMENTASI DAN KONSENTRASI SUKROSA

JOURNAL ARTICLE published 1 August 2021 in Jambura Journal of Food Technology

Authors: Rianti Putri Wasilu | Suryani Une | Siti Aisa Liputo

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

JOURNAL ARTICLE published 28 October 2018 in Pro Food

Authors: Siska Cicilia | Eko Basuki | Agustono Prarudiyanto | Ahmad Alamsyah | Dody Handito

KOMBINASI TWEEN 80 DAN MALTODEKSTRIN PADA PEMBUATAN BUBUK DAUN KESUM (Polygonum minus Huds.) DENGAN METODE FOAM-MAT DRYING

JOURNAL ARTICLE published 30 May 2023 in Pro Food

Authors: Eva Mayasari | Yudita Wahyunita Harahap | Tri Rahayuni

Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak

JOURNAL ARTICLE published 14 April 2021 in Journal of Food and Agricultural Product

Authors: Margaretha Ratna Yasinta | Catur Budi Handayani | Afriyanti Afriyanti

Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder

JOURNAL ARTICLE published 30 March 2023 in Journal of Food and Agricultural Product

Authors: Dwiyati Pujimulyani

FORMULASI DAN EVALUASI MUTU SABUN PADAT DENGAN PENAMBAHAN EKSTRAK SERAI, DAUN SENGGANI, DAN KULIT JERUK SIAM

JOURNAL ARTICLE published 7 February 2023 in Journal of Food Security and Agroindustry

Authors: Dinda Ramadhani

Eksperimen Pembuatan Donat Panggang Subtitusi Tepung Bayam dan Tepung Kacang Hijau terhadap Tingkat Kesukaan dan Kandungan Protein serta Lemak

JOURNAL ARTICLE published 25 March 2024 in Food Science and Culinary Education Journal

Authors: Agung Gunawan

UJI PROTEIN DAN UMUR SIMPAN FROZEN FOOD MENGGUNAKAN KEMASAN POLYPROPYLENE DAN POLYETHYLENE

JOURNAL ARTICLE published 31 October 2023 in Journal of Food Security and Agroindustry

Authors: Hafiza Hafiza | Angga Tritiasari | Nurul Nasuha

KADAR AIR DAN TOTAL BAKTERI DAGING KAMBING YANG DIBERI ASAP CAIR TONGKOL JAGUNG DAN TEMPURUNG KELAPA

JOURNAL ARTICLE published 14 May 2019 in Journal of Food Technology and Agroindustry

Authors: Mokmin Mokmin | Wahyu Mushollaeni | Budi Santosa

PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KANDUNGAN GIZI DAN SIFAT ORGANOLEPTIK BAKSO IKAN NILA (Oreochromis niloticus) WORTEL (Daucus carota L)

JOURNAL ARTICLE published 7 October 2017 in Pro Food

Authors: Hari Hariadi | Yuni Rahimah

KECERAHAN DAN KONSISTENSI WARNA KUNING DARI EMPAT EKSTRAK PEWARNA ALAMI

JOURNAL ARTICLE published 27 November 2019 in Pro Food

Authors: Rabiatul Adawiyah | Udiantoro Udiantoro | Agung Nugroho

KESESUAIAN KOMPOSISI GIZI DAN KLAIM KANDUNGAN GIZI PADA PRODUK MP-ASI BUBUK INSTAN DAN BISKUIT

JOURNAL ARTICLE published 2 January 2018 in Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Authors: Agata Tantri Atmaja | Made Astawan | Nurheni Sri Palupi