The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality

by Aris Sri Widati
Published 2012-04-01

Percentage Level of Tannin fur Rabbit for Leather Concerning Stitch Tearing Strength, Tearing Strength and Flexibility

by Mustakim Mustakim, Aris Sri Widati, Lisa Purnaningtyas
Published 2012-02-01

Effect of Different Salt and Sugar Concentration on Dried Lung Qualities

by Fadimas Pursudarsono, Djalal Rosyidi, Aris Sri Widati
Published 2017-03-01

The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak

by Aris Sri Widati, Mustakim Mustakim, Sri Indriana
Published 2012-02-01

The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets

by Djalal Rosyidi, Aris Sri Widati, Joko Prakoso
Published 2012-02-01

PENGARUH PENAMBAHAN FILLER KOMPOSIT (WHEAT BRAN DAN POLLARD) DAN RUMPUT LAUT TERHADAP pH, WHC, COOKING LOSS DAN TEKSTUR NUGGET KELINCI

by Ariadi Tricahyo, Aris Sri Widati, Eny Sri Widyastuti
Published 2012-10-01

PERBEDAAN KUALITAS KULIT KAMBING PERANAKAN ETAWA (PE) DAN PERANAKAN BOOR(PB) YANG DISAMAK KROM

by Mustakim Mustakim, Aris Sri Widati, A.P Kurniawan
Published 2012-06-01

The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity

by Aris Sri Widati, Abdul Manab, Teguh Hadi Waluyo
Published 2012-02-01

The Effect of Arrowroot Flour (Maranta Arrundinaceae) on Physical And Sensoric Qualitiy of Rabbit Nugget

by Ulfi Noor Hakim, Djalal Rosyidi, Aris Sri Widati
Published 2014-10-01

Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

by Khothibul Umam Al Awwaly, Aris Sri Widati, Vina Rahmadani
Published 2012-02-01

Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning

by Mustakim Mustakim, Aris Sri Widati, Khotibul Umam, Lita Umaya
Published 2017-07-01

The effect of seaweed (Eucheuma cottonii) flour addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball

by Aris Sri Widati, Djalal Rosyidi, Lilik Eka Radiati, Happy Nursyam
Published 2021-02-01

Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development

by Aris Sri Widati, Djalal Rosyidi, Lilik Eka Radiati, Happy Nursyam
Published 2020-07-01

Pengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum

by Aris Sri Widati, Eny Sri Widyastuti, Rulita Rulita, Muhammad Sholehul Zenny
Published 2011-08-01

Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning

by Mustakim Mustakim, Aris Sri Widati, Khotibul Umam Al Awwaly, Lita Umaya
Published 2017-03-01

The Quality of Chicken Nuggets With Addition Gouda Cheese

by Eny Sri Widyastuti, Aris Sri Widati, Rery Dwi Hanjariyanto, Made Yogik Avianto
Published 2012-02-01