Showing 81 - 100 results of 292 for search 'Department of Food Technology', query time: 7.92s Refine Results
  1. 81
    STIK SORGUM (Sorghum sp) SEBAGAI PRODUK DIFERSIFIKASI PANGAN ALTERNATIF (Stick Sorghum (Sorghum sp) As Food Diversification Alternative Products)
    by Endang Noerhartati, Tri Rahayuningsih, Mujianto .
    Published 2018-01-01
    “...Department of Food Technology...”
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    Article
  2. 82
    STUDI PEMBUATAN KUE KERING DARI TEPUNG SAGU DENGAN PENAMBAHAN TEPUNG BLONDO (Study of Making Cookies from Sago Flour With Addition of Blondo Flour)
    “...Department of Food Technology...”
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    Article
  3. 83
    Proses Pembuatan Nugget Ikan Mas (Cyprinus carpio) Kajian Penambahan Tepung Tapioka dan Susu Skrim Terhadap Penerimaan Konsumen
    “...Department of Food Technology...”
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    Article
  4. 84
    DAFTAR ISI
    “...Department of Food Technology...”
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    Article
  5. 85
    DENDENG RESTRUKTURISASI KAYA SERAT DARI DAGING DAN KLUWIH DENGAN Na-ALGINAT SEBAGAI BAHAN PENGIKAT
    by Sri Winarti, Enny Karti Basuki, Rahma Dian
    Published 2018-04-01
    “...Department of Food Technology...”
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    Article
  6. 86
    Antioksidan Beluntas
    “...Department of Food Technology...”
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    Article
  7. 87
    KAJIAN PATI JAGUNG DAN BUNGA ROSELA PADA KUALITAS PERMEN LUNAK (soft candy)
    by Sudaryati HP, Ir Latifah, Yapri Lukita Sari
    Published 2013-02-01
    “...Department of Food Technology...”
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    Article
  8. 88
    Pembuatan Crakers (Kajian Proporsi Tepung Terigu , Tepung Tahu dengan Penambahan Mentega Putih)
    by Ulya Sarofa
    Published 2018-04-01
    “...Department of Food Technology...”
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    Article
  9. 89
    PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris)
    by Ulya Sarofa, Tri Mulyani, Yudda Arief Wibowo
    Published 2013-02-01
    “...Department of Food Technology...”
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    Article
  10. 90
    PEMBUATAN VIRGIN COCONUT OIL (VCO) DENGAN METODE SENTRIFUGASI
    by Nur Hapsari, Tjatoer Welasih
    Published 2013-02-01
    “...Department of Food Technology...”
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    Article
  11. 91
    PEMBUATAN KECAP KEONG SAWAH SECARA ENZIMATIS (The making sauce from field snail using enzymatic method)
    “...Department of Food Technology...”
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    Article
  12. 92
    KARAKTERISTIK FISIKOKIMIA ES KRIM DENGAN VARIASI BUAH NAGA MERAH (Hylocereus polyrhizus) DAN SAWI HIJAU (Brassica rapa var. Parachinensis L.)
    “...Department of Food Technology...”
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    Article
  13. 93
    TINJAUAN KUALITAS PERMEN JELLY SIRSAK (Annona Muricata Linn ) TERHADAP PROPORSI JENIS GULA DAN PENAMBAHAN GELATIN
    “...Department of Food Technology...”
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    Article
  14. 94
    PEMANFAATAN TEPUNG BERAS MERAH DALAM PEMBUATAN ROTI MANIS SEBAGAI UPAYA PENGURANGAN PENGGUNAAN TEPUNG TERIGU (Utilization Of Brown Rice Flour in the Making of Sweet Bread to Reduction using of Wheat Flour )
    by Ulya Sarofa Ratna Yulistiani Wijaya
    Published 2017-03-01
    “...Department of Food Technology...”
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    Article
  15. 95
    Proses Pembuatan Burger Ikan Tengiri (Scmberomonrus sp) Kajian Jenis dan Konsentrasi Bahan Pengisi Yang Tepat Terhadap Penerimaan Konsumen
    “...Department of Food Technology...”
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    Article
  16. 96
    Optimasi Energi Bubur Instan Ubi Jalar (Ipomoea Batatas L) Terfermentasi Dengan Metode Linear Programming
    “...Department of Food Technology...”
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    Article
  17. 97
    KARAKTERISTIK FISIKOKIMIA PERMEN JELLY BUAH PEDADA (Soneratia caseolaris)
    “...Department of Food Technology...”
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    Article
  18. 98
    Pengaruh Konsentrasi Gula dan Perendalamn Pada Manisan Kering Kulit Jeruk Pamelo
    by Enny Karti Basuki, Latifah ., Arni Rasinta
    Published 2018-04-01
    “...Department of Food Technology...”
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    Article
  19. 99
    ISOLASI PROTEIN BIJI LAMTORO GUNG (Leucaena leucocephala) MENGGUNAKAN CAIRAN RUMEN DOMBA
    “...Department of Food Technology...”
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    Article
  20. 100
    Pembuatan Bakso Jamur (Kajian Jenis Bahan Pengisi dan Penambahan Sodium Tripolyphosphat)
    “...Department of Food Technology...”
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    Article
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