Works matching IS 19797788 AND DT 2019 AND VI 30 AND IP 1
Results: 10
AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK KULIT JERUK MANIS (Citrus sinensis) DAN APLIKASINYA SEBAGAI PENGAWET PANGAN.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 83, doi. 10.6066/jtip.2019.30.1.83
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MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN M ANDAI CEM PEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 75, doi. 10.6066/jtip.2019.30.1.75
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KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 64, doi. 10.6066/jtip.2019.30.1.64
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AKTIVITAS ANTIOKSIDAN DAN PENGHAMBATAN α-GLUKOSIDASE OLEH EKSTRAK ETANOL BAKTERI ASAM LAKTAT INDIGENUS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 56, doi. 10.6066/jtip.2019.30.1.56
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PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 46, doi. 10.6066/jtip.2019.30.1.46
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KARAKTERISTIK SIFAT PREBIOTIK TEPUNG DALUGA HASIL MODIFIKASI HEAT MOISTURE TREATMENT.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 36, doi. 10.6066/jtip.2019.30.1.36
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APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 11, doi. 10.6066/jtip.2019.30.1.11
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PENGARUH STARTER BAKTERI ASAM LAKTAT PROBIOTIK TERHADAP PERUBAHAN KIMIAWI DAN MIKROBIOLOGIS RUSIP.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 28, doi. 10.6066/jtip.2019.30.1.28
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PENGARUH BEBERAPA BAHAN BAKU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI RENGGINANG SINGKONG (Manihot utilissima Pohl).
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 20, doi. 10.6066/jtip.2019.30.1.20
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PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 1, doi. 10.6066/jtip.2019.30.1.1
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- Article