KERIPIK RAMBUTAN ARIALAKA (Naphelium Lappaceum L.): KARAKTERISTIK SENSORI DAN FISIKOKIMIA DENGAN METODE VACUUM FRYING.
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- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 2, p. 37, doi. 10.30997/jiph.v4i2.9902
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Works matching IS 27154874 AND DT 2022 AND VI 4 AND IP 2
Results: 7
1
2
IDENTIFIKASI TITIK KRITIS KEHALALAN BAHAN HEWANI DAN PRODUK TURUNAN HEWAN.
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- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 2, p. 51, doi. 10.30997/jiph.v4i2.9909
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- Article
3
TEKNOLOGI PANGAN PRODUK PERIKANAN : FERMENTASI TERASI.
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- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 2, p. 47, doi. 10.30997/jiph.v4i2.9903
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- Article
4
PENGARUH PENAMBAHAN JENIS TEPUNG TERHADAP DAYA TERIMA DENDENG LUMAT KEONG MAS.
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- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 2, p. 27, doi. 10.30997/jiph.v4i2.9901
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- Article
5
Sifat Sensori dan Kimia Mochi dengan Substitusi Tepung Kedelai.
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- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 2, p. 17, doi. 10.30997/jiph.v4i2.9900
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- Article
6
PENGAWASAN MUTU PROSES PRODUKSI KERIPIK MORING DI UMKM BANJARWANGI-BOGOR.
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- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 2, p. 7, doi. 10.30997/jiph.v4i2.9899
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- Article
7
PENGARUH TEKNOLOGI PENGERINGAN TERHADAP MUTU SIMPLISIA SELEDRI.
- Published in:
- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 2, p. 1, doi. 10.30997/jiph.v4i2.9898
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- Article