Showing 1 - 20 results of 292 for search 'Department of Food Technology', query time: 2.93s Refine Results
  1. 1
    Kajian Rasio Kelopak Buah Rosela Dengan Air dan Konsentrasi Natrium Alginat pada pembuatan Velva
    by Enny Karti Basuki, Tri Mulyani S, Dian Yuriyana
    Published 2008-06-01
    “...Department of Food Technology...”
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  2. 2
    KAJIAN PENAMBAHAN TEPUNG TAPIOKA DAN KUNING TELUR PADA PEMBUATAN BAKSO DAGING SAPI
    by Enny Karti Basuki, Ir. Latifah, Ika Emi Wulandari
    Published 2013-02-01
    “...Department of Food Technology...”
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  3. 3
    PERHITUNGAN NERACA MASSA PADA PROSES FRAKSINASI DI PT WILMAR NABATI INDONESIA GRESIK
    “...Department of Food Technology...”
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  4. 4
    PEMBUATAN BAKSO VEGETARIAN YANG MENYEHATKAN
    “...Department of Food Technology...”
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  5. 5
    FLAVAN-3-OL IN VITRO CULTURE CAMELLIA SINENSIS CONTRIBUTIONS IN ORDER SUPPORT FUNCTIONAL FOOD
    “...Department of Food Technology...”
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  6. 6
    PEMANFAATAN JANTUNG PISANG DAN KLUWIH PADA PEMBUATAN ABON IKAN TONGKOL (Euthynnus affinis) DITINJAU DARI ANALISIS PROKSIMAT, DAN UJI ASAM TIOBARBITURAT (TBA)
    by Jumiati ., Fitriana Fadzilla
    Published 2018-07-01
    “...Department of Food Technology...”
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  7. 7
    BACK PAGE
    by BACK PAGE
    Published 2019-07-01
    “...Department of Food Technology...”
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  8. 8
    PEMBUATAN DAN ANALISIS SIFAT FISIKOKIMIA GELATIN DARI LIMBAH KULIT IKAN KERAPU (Ephinephelus sp.)
    by Rima Azara Rima
    Published 2017-08-01
    “...Department of Food Technology...”
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  9. 9
    STRATEGI PENGENDALIAN MUTU PROSES PRODUKSI MINUMAN TEH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS DI PT. DHARANA INTI BOGA)
    by Rindam Latief, Amran Laga, Munirah Muchtar
    Published 2018-01-01
    “...Department of Food Technology...”
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  10. 10
    EVALUASI KUALITAS KAMABOKO IKAN MANYUNG (Arius thalassinus) DENGAN VARIASI PENGGUNAAN TAPIOKA DAN NaCl (Quality Evaluation of Manyung (Arius Thalassinus) Kamaboko Using Variation of Tapioca and NaCl)
    “...Department of Food Technology...”
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    Article
  11. 11
    Evaluasi Sifat Fisikokimia Food bar dari Tepung Komposit (Pedada,Talas dan Kedelai ) Sebagai Alternatif Pangan Darurat
    “...Department of Food Technology...”
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  12. 12
    IDENTIFIKASI PELUANG PRODUKSI BERSIH PADA INDUSTRI KERIPIK SINGKONG
    by Millatul Ulya, Khoirul Hidayat
    Published 2018-07-01
    “...Department of Food Technology...”
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  13. 13
    PEMBUATAN COOKIES BEKATUL (KAJIAN PROPORSI TEPUNG BEKATUL DAN TEPUNG MOCAF) DENGAN PENAMBAHAN MARGARINE
    “...Department of Food Technology...”
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  14. 14
    KARAKTERISTIK MARSHMALLOW DARI KULIT PISANG RAJA (MUSA TEXTILIA) : KAJIAN KONSENTRASI GELATIN DAN PUTIH TELUR
    by Ulya Sarofa, Rosida ., Lina Putri Dewi Wulandari
    Published 2019-07-01
    “...Department of Food Technology...”
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  15. 15
    PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) DALAM PEMBUATAN ES KRIM SINBIOTIK
    “...Department of Food Technology...”
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  16. 16
    COVER
    “...Department of Food Technology...”
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  17. 17
    Fraksinasi dan Karakterisasi Fosfolipid dari Biji Nyamplung (Calophyllum inophyllum) (PhospholipidFractination and Characterisation of Calophylluminophyllum Kernel)
    “...Department of Food Technology...”
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  18. 18
    EKSPLORASI DAN ISOLASI JAMUR LIAR YANG TUMBUH PADA AREAL HUTAN SEKUNDER DI WILAYAH KELURAHAN SUNGAI KELEDANG, SAMARINDA (Expolration And Isolation Of Mushrooms Wildly Grown On Secondary Forest In Sungai Keledang Village, Samarinda)
    by Ahmad Zamroni, Saipul Hamdi
    Published 2017-03-01
    “...Department of Food Technology...”
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  19. 19
    PENGARUH KOMBINASI JENIS DAN TEKNIK PENGEMASAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK BUMBU AYAM TALIWANG KHAS LOMBOK SELAMA PENYIMPANAN
    by Emi Suhaemi, Eko Basuki, Agustono Prarudiyanto
    Published 2018-01-01
    “...Department of Food Technology...”
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  20. 20
    EFEKTIFITAS ASAM SITRAT SEBAGAI BAHAN PENGGUMPAL DAN PENGAWET PADA PRODUK TAHU
    by Ratna Yulistiani, Anna Nuryati
    Published 2018-04-01
    “...Department of Food Technology...”
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