Showing 1 - 20 results of 46 for search ', INDRATININGSIH', query time: 0.03s Refine Results
  1. 1
    PENGARUH PEMBERIAN BAHAN PENGAWET PADA SUSU SAPI YANG BIASA DIGUNAKAN KUD PERSUSUAN TERHADAP KUALITAS DAN UMUR SIMPANNYA

    PENGARUH PEMBERIAN BAHAN PENGAWET PADA SUSU SAPI YANG BIASA DIGUNAKAN KUD PERSUSUAN TERHADAP KUALITAS DAN UMUR SIMPANNYA by Indratiningsih, Indratiningsih, Prihadi, Sugeng

    Published 1986
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  2. 2
    PELACAKAN RESIDU ARSEN PADA KRUPUK KULIT

    PELACAKAN RESIDU ARSEN PADA KRUPUK KULIT by Indratiningsih, Indratiningsih, Triatmojo, Suharjono

    Published 1989
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  3. 3
    BATAS UMUR SIMPAN AIR SUSU PASTEURISASI YANG DIKEMAS PLASTIK POLYETHILENA DENSITAS TINGGI PADA TEMPERATUR KAMAR

    BATAS UMUR SIMPAN AIR SUSU PASTEURISASI YANG DIKEMAS PLASTIK POLYETHILENA DENSITAS TINGGI PADA TEMPERATUR KAMAR by Indratiningsih, Indratiningsih, Setiyono, Setiyono

    Published 1983
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  4. 4
    Laporan penelitian pengaruh warna kerabang dan kemasan plastik serta penyimpanan terhadap kualitas isi telur konsumsi

    Laporan penelitian pengaruh warna kerabang dan kemasan plastik serta penyimpanan terhadap kualitas isi telur konsumsi by Indratiningsih, Indratiningsih, Setiyono, Setiyono

    Published 1983
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  5. 5
    PENGEMBANGAN SUSU KAM81NG SEBAGAI PANGAN FUNGSIONAL DAN APLIKASINYA UNTUK PENCEGAHAN KANKER

    PENGEMBANGAN SUSU KAM81NG SEBAGAI PANGAN FUNGSIONAL DAN APLIKASINYA UNTUK PENCEGAHAN KANKER by , Indratiningsih

    Published 2009
    Article
  6. 6
    Laporan penelitian pengaruh penggunaan sabun pada telur ayam konsumsi terhadap daya tahan penyimpana

    Laporan penelitian pengaruh penggunaan sabun pada telur ayam konsumsi terhadap daya tahan penyimpana by Indratiningsih

    Published 1985
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  7. 7
    Kualitas Kishk Yang Dibuat Dari Campuran Yogurt Dan Tepung Sagu (Metroxylon sp)

    Kualitas Kishk Yang Dibuat Dari Campuran Yogurt Dan Tepung Sagu (Metroxylon sp) by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Yuki, rahmayanti

    Published 2013
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  8. 8
    The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk

    The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk by Indratiningsih, Indratiningsih, Nurliyani, Nurliyani, A, Irawan

    Published 2012
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  9. 9
    Hubungan antara persentase pemotongan dengan persentase daging dan kulit segar sapi Bali

    Hubungan antara persentase pemotongan dengan persentase daging dan kulit segar sapi Bali by Suparno, Suparno, Indratiningsih, Indratiningsih, Setiyono, Setiyono

    Published 1980
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  10. 10
    PENGARUH WARNA KERABANG DAN TEMPERATUR PENYIMPANAN TERHADAP KUALITAS ISI TELUR AYAM KONSUMSI

    PENGARUH WARNA KERABANG DAN TEMPERATUR PENYIMPANAN TERHADAP KUALITAS ISI TELUR AYAM KONSUMSI by Indratiningsih, Indratiningsih, Setiyono, Setiyono, Prihadi, Sugeng

    Published 1981
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  11. 11
    Kualitas Kishk Yang Dibuat Dari Campuran Yogurt Dan Tepung Sagu (Metroxylon sp)

    Kualitas Kishk Yang Dibuat Dari Campuran Yogurt Dan Tepung Sagu (Metroxylon sp) by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Yuki, rahmayanti

    Published 2013
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  12. 12
    Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level

    Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level by Sukarno, Ari Surya, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih

    Published 2014
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  13. 13
    The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus

    The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus by Sari, Inda Dewata, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih

    Published 2010
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  14. 14
    CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

    CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT by Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih

    Published 2014
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  15. 15
    QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE

    QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Mufti Tri, Marta

    Published 2013
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  16. 16
    Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics

    Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, BM Putri, Kusumodewi

    Published 2013
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  17. 17
    KUALITAS KERUPUK SUSU PADA PEMBUATAN DENGAN PERBEDAAN JENIS TEPUNG

    KUALITAS KERUPUK SUSU PADA PEMBUATAN DENGAN PERBEDAAN JENIS TEPUNG by Indratiningsih, Indratiningsih, Rihastuti, R.A, Nurliyani, Nurliyani

    Published 1993
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  18. 18
    Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics

    Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, BM Putri, Kusumodewi

    Published 2013
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  19. 19
    QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE

    QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Mufti Tri, Marta

    Published 2013
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  20. 20
    CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

    CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT by Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih

    Published 2014
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