PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics)

by Merynda Indriyani Syafutri, Eka Lidiasari
Published 2014-10-01

PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics)

by Merynda Indriyani Syafutri, Eka Lidiasari
Published 2014-10-01

KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. P...

by Oksilia, Merynda Indriyani Syafutri*, Eka Lidiasari
Published 2012-06-01

KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestika Val.)

by Merynda Indriyani Syafutri, Eka Lidiasari, Hendra Indawan
Published 2012-03-01

SIFAT FISIK DAN KIMIA BUAH MANGGA (Mangifera indica L.) SELAMA PENYIMPANAN DENGAN BERBAGAI METODE PENGEMASAN [Physical and Chemical Characteristics of Mangos (Mangifera indica L.)...

by Daniel Saputra, Merynda Indriyani Syafutri, Filli Pratama
Published 2006-04-01

Effects of Varieties and Cooking Methods on Physical and Chemical Characteristics of Cooked Rice

by Merynda Indriyani Syafutri, Filli Pratama, Friska Syaiful, Achmad Faizal
Published 2016-09-01