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Issue Title
 
Vol 1, No 1 (2017) ANALISIS KEAMANAN PANGAN PADA BERAS KAJIAN DARI KANDUNGAN KLORIN Abstract   PDF
Ir. Restu Tjiptaningdyah .M.Kes
 
Vol 2, No 1 (2018) Chemical And Organoleptic Qualities Of Catfish Sausage (Pangasius Hypophtalmus) With The Addition Of Carrots (Daucus Carota) Abstract   PDF
Fajar Kurnia Hartati, Rosdiana Akmala Rifannuha
 
Vol 2, No 1 (2018) Effects Of Sand And Sugar Consentration Rosella (Hisbiscus Sabdariffalinn) Against Quality Of Jelly Candy Abstract   PDF
Mahrus Ali, Wulan Wulan
 
Vol 1, No 1 (2017) KONSENTRASI NATRIUM BIKARBONAT DAN AMMONIUM TERHADAP PRODUK BAKIAK Abstract   PDF
Ir Bambang Sigit S MP
 
Vol 2, No 1 (2018) Microbiologycal Aspect And Sensory Quality Of Soymilk And Cowpeamilk Kefir Abstract   PDF
Heni Adhianata
 
Vol 1, No 1 (2017) PENGARUH KONSENTRASI TEPUNG BERAS DALAM PEMBUATAN ROLL CAKE Abstract   PDF
Ir. Arlin Besari MP
 
Vol 1, No 1 (2017) PENGGUNAAN UJI EFEKTIFITAS DIDALAM PENILAIAN PRODUK ABON BERBAHAN BAKU LIMBAH DURI IKAN BANDENG DAN MODIFIKASI BAYAM DENGAN RESPONDEN WARGA SEMOLOWARU Abstract   PDF
DIDIK BUDIYANTO, bambang sigit
 
Vol 2, No 1 (2018) Phytochemical Screenings and Antioxidant Activity Assay of Sedap Malam Flower Syrup (Polianthes tuberosa Linn.) Abstract   PDF
Asri Puspita Wardhani, Heni Adhianata, Nabillah Aisah Amir
 
Vol 1, No 1 (2017) SUBSTITUSI KEANEKARAGAMAN SEREALIA DALAM PEMBUATAN CAKE BOLA SALJU Abstract   PDF
Arlin Besari
 
Vol 2, No 1 (2018) The Effect Of Different Proportions Red Dragon Fruit Skin On Antioxidant Activity And Organoleptic Quality Red Dragon Fruit Skin Syrup (Hylocereus Polyrhizus) Abstract   PDF
Bambang SS, Serly Angga Winata
 
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