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Sugiyono2)
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Sugiyono2)
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Sugiyono2)
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1
RETENSI VANILIN DAN PERUBAHAN WARNA EKSTRAK PEKAT VANILI SELAMA PENYIMPANAN [Vanillin Retention and Color Changes of Concentrated Vanilla Extract During Storage]
by
Mira Sofyaningsih1)*
,
Sugiyono
2
)
,
Dwi Setyaningsih3)
Published 2011-12-01
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Article
2
KAJIAN PENGARUH PENGUKUSAN BERTEKANAN (STEAM PRESSURE TREATMENT) TERHADAP SIFAT FISIKOKIMIA TEPUNG JAGUNG [Study of The Effects of Steam Pressure Treatment on The Physicochemical P...
by
Siti Khomsatin1)*
,
Sugiyono
2
)
,
Bambang Haryanto3)
Published 2012-06-01
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Article
3
PENGARUH PERLAKUAN PENDAHULUAN SEBELUM PENGERINGAN TERHADAP INSTAN JAGUNG MUDA [Effects of Pre-treatments Prior Drying on Young Corn Kernel Instant (YCKI)]
by
Marleni Limonu1)
,
Sugiyono
2
)
,
Feri Kusnandar2)
Published 2008-12-01
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Article
4
KAJIAN FORMULASI BUMBU INSTAN BINTHE BILUHUTA, KARAKTERISTIK HIDRATASI DAN PENDUGAAN UMUR SIMPANNYA DENGAN MENGGUNAKAN METODE PENDEKATAN KADAR AIR KRITIS [Study of Binthe Biluhut...
by
Dorkas Sianipar1)
,
Sugiyono
2
)
,
Rizal Syarief2)
Published 2008-06-01
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Article
5
KARAKTERISASI TEPUNG UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA SERTA KAJIAN POTENSI PENGGUNAANNYA SEBAGAI SUMBER PANGAN KARBOHIDRAT ALTERNATIF [Characterization of Sweet...
by
Beni Hidayat 1)
,
Adil Basuki Ahza 2)
,
Sugiyono
2
)
Published 2007-06-01
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Article
6
KARAKTERISASI MALTODEKSTRIN DP 3-9 SERTA KAJIAN POTENSI PENGGUNAANNYA SEBAGAI SUMBER KARBOHIDRAT PADA MINUMAN OLAHRAGA [Characterization of Maltodextrin DP 3-9 and Assesment of It...
by
Beni Hidayat 1)
,
Adil Basuki Ahza 2)
,
Sugiyono
2
)
Published 2003-04-01
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Article
7
KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour]
by
Cynthia Gracia C.L1)*
,
Sugiyono
2
)
,
Bambang Haryanto3)
Published 2009-06-01
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Article
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