Works matching IS 19797788 AND DT 2020 AND VI 31 AND IP 2
Results: 11
FRAKSI PEPTIDA ANTIOKSIDAN DARI KASEIN SUSU KAMBING.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 188, doi. 10.6066/jtip.2020.31.2.188
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KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 180, doi. 10.6066/jtip.2020.31.2.180
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STABILITY OF CHITOSAN-TRIPOLYPHOSPHATE COMPLEX-ENCAPSULATED ANTHOCYANIN AT HIGH WATER ACTIVITY.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 171, doi. 10.6066/jtip.2020.31.2.171
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PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 164, doi. 10.6066/jtip.2020.31.2.164
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- Article
KONDISI OPTIMUM PERLAKUAN AWAL DAN PENGERINGAN KULIT BUAH NAGA KERING.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 155, doi. 10.6066/jtip.2020.31.2.155
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ALTERNATIVE OPTICAL METHODS FOR QUALITATIVE DETECTION OF VITAMIN B6 AND B12 OF BANANA.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 147, doi. 10.6066/jtip.2020.31.2.147
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SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 138, doi. 10.6066/jtip.2020.31.2.138
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THE POTENTIAL OF MATURE PANDAN LEAVES AS A SOURCE OF CHLOROPHYLL FOR NATURAL FOOD COLORANTS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 127, doi. 10.6066/jtip.2020.31.2.127
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- Article
KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 113, doi. 10.6066/jtip.2020.31.2.113
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- Article
ISOLASI BAKTERI ASAM LAKTAT ASAL JUS NANAS SEBAGAI KANDIDAT PROBIOTIK.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 103, doi. 10.6066/jtip.2020.31.2.103
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- Article
KARAKTERISTIK KARAGENAN SEMI-MURNI DARI RUMPUT LAUT Kappaphycus striatum DAN Kappaphycus alvarezii.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 95, doi. 10.6066/jtip.2020.31.2.95
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- Article