Department of Food Technology
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Effect of Fermentation Time on Antioxidant Activity of Turmeric Kombucha (Curcuma longa L.) as a Probiotic Drink
Pengaruh Lama Fermentasi Terhadap Aktivitas Antioksidan Kombucha Kunyit (Curcuma longa L.) Sebagai Minuman Probiotik -
Antioxidant Activity and Organoleptic Characterhistics of Lime (Citrus aurantifolia) Instant Drink Powder
Aktivitas Antioksidan dan Mutu Organoleptik Minuman Serbuk Instan Jeruk Nipis (Citrus aurantifolia) -
Study of the Proximate Ingredients of Vaname Shrimp (Litopenaeus vannamai) from Various Probiotic Treatments
Kajian Kandungan Udang Vaname (Litopenaeus vannamei) dari Berbagai Pemberian Probiotik -
Characteristics of Two Leafy Vegetables on Various Processing Stages
Karakteristik Dua Jenis Sayuran Daun pada Berbagai Tahap Pengolahan -
Stability of Red Dragon Fruit (Hylocereus Polyrhizus) Peel Betacyanin Extracted Using Ohmic Heating Method
Kestabilan Ekstrak Betasianin Kulit Buah Naga Merah (Hylocereus Polyrhizus) yang Diekstrak Menggunakan Metode Ohmic Heating -
Stability of Red Dragon Fruit (Hylocereus Polyrhizus) Peel Betacyanin Extract Extracted Using the Water Bath Assisted Solvent Extraction Method
Kestabilan Ekstrak Betasianin Kulit Buah Naga Merah (Hylocereus Polyrhizus) yang Diekstrak Menggunakan Metode Water Bath Assisted Solvent Extraction -
The Effect of the Proportion of White Oyster Mushrooms (Pleurotus ostreatus), Beef with Ice Crystals on the Characteristics of Meatballs
Pengaruh Proporsi Jamur Tiram Putih (Pleurotus ostreatus), Daging Sapi dengan Es Kristal terhadap Karakteristik Bakso -
Response of Nutrient Concentration AB Mix and Foliar Fertilizer in Vegetative Growth of Beefsteak Tomato (Solanum lycopersicum)
Respon Konsentrasi Nutrisi AB Mix dan Pupuk Daun pada Pertumbuhan Vegetatif Tanaman Tomat Beefsteak (Solanum lycopersicum) -
The Effect of Starter Concentration on the Quality of Fruit Yoghurt
Pengaruh Konsentrasi Starter Terhadap Kualias Yogurt Buah -
The Effect of Concentration of Yogurt Starter and Concentration Melon Juice (Cucumis melo L.) on The Quality of Melon Yogurt (Cucumis melo L.)
Pengaruh Konsentrasi Starter Yogurt dan Konsentrasi Sari Buah Melon (Cucumis melo L.) Terhadap Kualitas Yogurt Buah Melon (Cucumis melo L.) -
Effect of Soaking Time in Lime Solution and Try Dryer Drying on the Characteristics of Candied Dried Large Red Chili (Capsicum annuum L.)
Pengaruh Lama Perendaman dalam Larutan Kapur dan Pengeringan Try Dryer terhadap Karakteristik Manisan Kering Cabai Merah Besar (Capsicum annuum L.) -
Identification of Escherichia coli and Salmonella sp. Contamination in Cultivated Whiteleg Shrimp (Litopenaeus vannamei) as a Food Source Supplemented with Probiotics
Identifikasi Cemaran Escherichia coli dan Salmonella sp. pada Budidaya Udang Vaname (Litopenaeus vannamei) sebagai Bahan Pangan yang Disuplementasi dengan Probiotik -
Effect of Soaking Time and Concentration of Witting Solution Ca(OH)2 on the Characteristics of Young Papaya Chips (Carica papaya L)
Pengaruh Lama Perendaman dan Konsentrasi Larutan Kapur Sirih Ca(OH)2 Terhadap Karakteristik Keripik Pepaya Muda (Carica Papaya L) -
Effect of Soaking Time and Concentration of Witting Solution Ca(OH)2 on The Characteristics of Young Papaya Chips (Carica papaya L)
Pengaruh Lama Perendaman dan Konsentrasi Larutan Kapur Sirih Ca(OH)2 Terhadap Karakteristik Keripik Pepaya Muda (Carica Papaya L) -
Characteristics of Carrot Juice Steamed Sponge at Various Doses of Addition of Carrot Juice
Karakteristik Bolu Kukus Sari Wortel pada Berbagai Dosis Penambahan Sari Wortel (Daucus Carrota L) -
Effect of Soaking Time and Concentration of Witting Solution Ca(OH)2 on The Characteristics of Young Papaya Chips (Carica papaya L)
Pengaruh Lama Perendaman dan Konsentrasi Larutan Kapur Sirih Ca(OH)2 Terhadap Karakteristik Keripik Pepaya Muda (Carica Papaya L) -
The Effect of Maltodextrin Concentration and Drying Time on the Characteristics of Tomato Instant Beverages (Lycopersicon esculentum L)
Pengaruh Konsentrasi Maltodekstrin Dan Lama Pengeringan Terhadap Karakteristik Minuman Instan Buah Tomat (Lycopersicon esculentum L) -
Organic Material Based Water Treatment with Saponins to Improve the Quality of Shrimp Cultivation Water Quality as Quality Food Ingredients
Perlakuan Air Berbasis Bahan Organik dengan Saponin untuk Peningkatan Kualitas Baku Mutu Air Budidaya Udang sebagai Bahan Pangan Berkualitas -
The Effect of Additional of Wheat Flour and Eggs on the Characteristics of Steamed Tofu Dregs Sponge
Pengaruh Penambahan Tepung Terigu Dan Telur Terhadap Karakteristik Bolu Kukus Ampas Tahu -
The Effect Proportions Banana Pudding Kepok (Musa acuminate balbisiana Colla) And Melon (Cucunis melo) Characteristics Banana Pudding
Pengaruh Proporsi Puree Pisang Kepok (Musa acuminate balbisiana Colla) dan Melon (Cucunis melo) terhadap Karakteristik Puding Pisang -
The Characteristics of Mocaf (Modified Cassava Flour): Study of Tape Yeast Concentration and Fermentation Time
Karakteristik Tepung Mocaf (Modified cassava flour): Kajian Konsentrasi Ragi Tape dan Lama Fermentasi -
The Proportion Effect Of Moringa Leaves (Moringa oleifera) With Ginger (Zingiber officinale) And Drying Duration On The Caracteristics Of Moringa Leaves(Moringa oleifera) Powered Infusion Beverage
Pengaruh Proporsi Daun Kelor (Moringa oleifera) Dengan Jahe (Zigiber officinae) dan Lama Pengeringan Terhadap Karakteristik Minuman Seduh Bubuk Kelor (Moringa oleifera) -
The Effect of Sucrose and Carragenan Concentration on the Characteristics of Red Dragon Fruit Jelly Candy (Hylocereus Polyrhizus)
Pengaruh Konsentrasi Sukrosa dan Karagenan terhadap Karakteristik Permen Jeli Kulit Buah Naga Merah (Hylocereus polyrhizus -
The Effect of Gelatin and Citric Acid Concentrations on the Quality of Cherry Tomato Soft Candy (Solanum lycopersicum var. cerasiforme).
Pengaruh Konsentrasi Gelatin dan Asam Sitrat Pada Kualitas Permen Jeli Buah Tomat Ceri (Solanum lycopersicum var. cerasiforme). -
The Effect of Drying Tempeature and Various Blanching Methods on the Quality of Cassava Leaf Flour (Manihot esculenta C)
Pengaruh Temperatur Pengeringan dan Berbagai Metode Blansing terhadap Mutu Tepung Daun Singkong (Manihot esculenta C)
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