Department of Food Technology
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The Effect of Sugar and Carrageenan Concentrations on the Characteristics of Cucumber Jelly Drink (Cucumis sativus L.)
Pengaruh Konsentrasi Gula dan Karagenan terhadap Karakteristik Jelly Drink Mentimun (Cucumis sativus L.) -
The Effect of Concentrations of Solution Hydrated Lime Ca(OH)2 Solution on the Characteristics of Banana Peel Chip Soaking on Various Concentration of Hydrated lime in Different Periods.
Pengaruh Konsentrasi Larutan Ca(OH)2 (Kapur Terhidrasi) pada karakteristik Perendaman Keripik Kulit Pisang dalam Berbagai Konsentrasi Kapur Terhidrasi pada periode yang berbeda. -
Characteristics of Harum Manis Mango Peel Jelly Candy (Mangifera Indica L.) Based on Varying Gelatin and Citric Acid Concentrations
Karakteristik Permen Jelly Kulit Mangga Harum Manis (Mangifera Indica L.) Berdasarkan Variasi Konsentrasi Gelatin dan Asam Sitrat -
Color Profile of Watercress Nori (Nastartium officinale R. Br) at Different Types of Stabilizers and Drying Temperature
Profil Warna Nori Selada air (Nastartium officinale R. Br) pada Berbagai Jenis Bahan Penstabil dan Suhu Pengeringan -
The Effect of Blanching Method and Proportion of Oyster Mushrooms (Pleurotus ostreatus) with Straw Mushrooms (Volvavierra volvacea) on the Colour Profile of Natural Mushroom Flavorings
Pengaruh Metode Blansing dan Proporsi Jamur Merang (Volvavierra volvacea) dengan Jamur Tiram (Pleurotus ostreatus) Terhadap Profil Warna Penyedap Alami Jamur -
Characteristics of Dried Candied Albedo Watermelon fruit (Citrullus lanatus) on Various Drying Times and Concentrations of Sugar (Succrose)
Karakteristik Manisan Kering Albedo Buah Semangka (Citrullus lanatus) pada Berbagai Lama Pengeringan dan Konsentrasi Gula (Sukkrosa) -
Effect of Corn Starch (Zea mays L.) Concentration and Thickner Type on Edible Film Characteristics
Pengaruh Konsentrasi Pati Jagung (Zea mays L.) dan Jenis Pengental terhadap Karakteristik Edible Film -
Color Profile of Red Guava (Psidium guajava L.) Fruit Leather on Various Stabilizer and Drying Temperatures
Profil Warna Fruit Leather Jambu Biji Merah (Psidium guajava L.) pada Berbagai Bahan Penstabil dan Suhu Pengeringan -
Microbiological Analysis of Two Kupang Paste Products from Different Producers in Balongdowo Village, Candi, Sidoarjo during Ambient Temperature Storage
Analisis Mikrobiologi Dua Produk Petis Kupang dari Produsen Berbeda di Desa Balongdowo Kecamatan Candi Kabupaten Sidoarjo selama Penyimpanan Suhu Ruang -
Organoleptic Test of Siwalan (Borassus flabellifer) Powder Drink with the Addition of Pineapple (Ananas comosus) and Egg White.
Uji Organoleptik Minuman Serbuk Siwalan (Borassus flabellifer) dengan Penambahan Buah Nanas (Ananas comosus) dan Putih telur. -
Organoleptics Characteristics of Red Dragon Fruit Marmalade (Hylocereus polyrhizus)
Karakteristik Organoleptik Marmalade Buah Naga Merah (Hylocereus polyrhizus) -
The Effect Given by Various Types of Stabilizers and Fructose Concentration on the Characteristics of Ginger Juice Syrup (Zingiber officinale Rosc.)
Pengaruh Jenis Bahan Penstabil dan Konsentrasi Fruktosa Terhadap Karakteristik Sirup Sari Jahe (Zingiber officinale Rosc.) -
Organoleptic Quality Characteristics of Siwalan Fruit Powder Drink Foam Matt Drying Method
Karakteristik Mutu Organoleptik Minuman Serbuk Buah Siwalan Metode Foam Matt Drying -
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
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