PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERISTIK KECAP MANIS BUBUK HASIL PENGERINGAN VAKUM

by Afifah Indah Nurlita, Zaida, Fatonah Isnaini Wandhani, Bambang Nurhadi
Published 2019-12-01

Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods

by Robi Andoyo, Vania Dianti Lestari, Efri Mardawati, Bambang Nurhadi
Published 2018-01-01

Dampak Pemberian Mikroenkapsulasi Minyak Ikan dalam Pakan terhadap Kolesterol Darah dan Performa pada Domba

by Ganesha Ade Riemas, Iman Hernaman, Diky Ramdani, Bambang Nurhadi
Published 2021-04-01

The Roles of Candida tropicalis Toward Peptide and Amino Acid Changes in Cheese Whey Fermentation

by Isfari Dinika, Bambang Nurhadi, Nanang Masruchin, Gemilang Lara Utama, Roostita L. Balia
Published 2019-12-01

KAJIAN TEKANAN PADA ISOLASI BEBERAPA SENYAWA MINYAK NILAM (Pogostemon cablin Benth) DENGAN METODE DISTILASI FRAKSINASI

by Zahrah Eza Arpima, Sarifah Nurjanah, Asri Widyasanti, Bambang Nurhadi, Tita Rialita, Elazmanawati Lembong
Published 2020-08-01

Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent

by Bambang Nurhadi, Nandi Sukri, Rudy Adi Saputra, Fatonah Isnaini Wandhani, Afifah Indah Nurlita
Published 2020-01-01

Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry

by Robi Andoyo, Anindya Rahmana Fitri, Ratih Siswanina Putri, Efri Mardawati, Bambang Nurhadi, Nandi Sukri, Rudi Saprudin Darwis
Published 2021-06-01

Comparison of crystallized coconut sugar produced by traditional method and amorphous coconut sugar formed by two drying methods: vacuum drying and spray drying

by Bambang Nurhadi, Nandi Sukri, Wahyu Kristian Sugandi, Annisa Puteri Widanti, Resi Restiani, Ziske Noflianrini, Bayu Rezaharsamto, Marleen Herudiyanto
Published 2018-01-01