Works matching IS 19797788 AND DT 2019 AND VI 30 AND IP 2
Results: 11
PERBAIKAN SIFAT FUNGSIONAL TEKNIS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DENGAN PERKECAMBAHAN.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 180, doi. 10.6066/jtip.2019.30.2.180
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PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 173, doi. 10.6066/jtip.2019.30.2.173
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PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY).
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 161, doi. 10.6066/jtip.2019.30.2.161
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KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 152, doi. 10.6066/jtip.2019.30.2.152
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- Article
MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 143, doi. 10.6066/jtip.2019.30.2.143
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PENGARUH PERBEDAAN WAKTU PANEN TERHADAP KARAKTERISTIK KIMIA BIJI KECIPIR.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 133, doi. 10.6066/jtip.2019.30.2.133
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STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 127, doi. 10.6066/jtip.2019.30.2.127
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PENGARUH PENAMBAHAN LILIN LEBAH DAN NANOPARTIKEL SENG OKSIDA TERHADAP SIFAT FISIK DAN MEKANIS FILM BERBASIS KITOSAN.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 119, doi. 10.6066/jtip.2019.30.2.119
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- Article
OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 110, doi. 10.6066/jtip.2019.30.2.110
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- Article
APPLICATION OF LEMONGRASS AS NATURAL PRESERVATIVES FOR TOFU.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 100, doi. 10.6066/jtip.2019.30.2.100
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- Article
PEMURNIAN DAN KARAKTERISASI PEDIOSIN YANG DIPRODUKSI OLEH Pediococcus pentosaceus 2A2.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 91, doi. 10.6066/jtip.2019.30.2.91
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- Article