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Dian Widya Ningtyas
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Dian Widya Ningtyas
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Dian Widya Ningtyas
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1
PENAMBAHAN DEKSTRIN DAN GUM ARAB PETIS INSTAN KEPALA UDANG TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK
by
Citra Firdhausi
,
Joni Kusnadi
,
Dian
Widya
Ningtyas
Published 2014-09-01
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Article
2
PEMBUATAN LEMPENG BUAH LINDUR (Bruguiera gymnorrhiza) DENGAN PENAMBAHAN TEPUNG UBI KAYU (Manihot esculenta crantz)
by
Elfira Rosyadi
,
Simon Bambang Widjanarko
,
Dian
Widya
Ningtyas
Published 2014-02-01
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Article
3
PENGARUH PENAMBAHAN KONSENTRASI SUSU SKIM DAN SUKROSA TERHADAP KARAKTERISIK MINUMAN PROBIOTIK SARI BERAS MERAH
by
Rinelda Ayu Sintasari
,
Joni Kusnadi
,
Dian
Widya
Ningtyas
Published 2013-12-01
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Article
4
PENGARUH PENGECILAN UKURAN JAHE DAN RASIO AIR TERHADAP SIFAT FISIK KIMIA DAN ORGANOLEPTIK PADA PEMBUATAN SARI JAHE (Zingiber officinale)
by
Lisna Mayani
,
Sudarminto Setyo Yuwono
,
Dian
Widya
Ningtyas
Published 2014-02-01
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Article
5
PENGEMBANGAN BISKUIT DARI TEPUNG UBI JALAR ORANYE (Ipomoea batatas L.) DAN TEPUNG JAGUNG (Zea mays) FERMENTASI : KAJIAN PUSTAKA
by
Ricca Claudia
,
Teti Estiasih
,
Dian
Widya
Ningtyas
,
Endrika Widyastuti
Published 2014-10-01
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Article
6
PROPORSI TEPUNG PORANG (Amorphophallus muelleri Blume) : TEPUNG MAIZENA TERHADAP KARAKTERISTIK SOSIS AYAM
by
Dyah Ayu Anggraeni
,
Simon Bambang Widjanarko
,
Dian
Widya
Ningtyas
Published 2013-12-01
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Article
7
UJI TOKSISITAS AKUT TEPUNG GLUKOMANAN (A. muelleri Blume) TERHADAP NILAI KALIUM TIKUS WISTAR
by
Eka Dessy Natalia
,
Simon Bambang Widjanarko
,
Dian
Widya
Ningtyas
Published 2013-10-01
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Article
8
PENGARUH KONSENTRASI PASTA SINGKONG (Manihot esculenta) DAN LAMA FERMENTASI PADA PROSES PEMBUATAN MINUMAN WINE SINGKONG
by
Eko Sutrisno Hawusiwa
,
Agustin Krisna Wardani
,
Dian
Widya
Ningtyas
Published 2014-03-01
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Article
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