Showing 1 - 20 results of 56 for search ', Indratiningsih', query time: 0.03s Refine Results
  1. 1
    Kandungan Kolesterol Bubuk Telur pada Perbedaan Metode Pembuatannya

    Kandungan Kolesterol Bubuk Telur pada Perbedaan Metode Pembuatannya by Indratiningsih (Indratiningsih)

    Published 2013-04-01
    Get full text
    Article
  2. 2
    Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)

    Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca) by Dwitiya Martharini, Indratiningsih Indratiningsih

    Published 2017-03-01
    Get full text
    Article
  3. 3
    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
    Get full text
    Other
  4. 4
    PELACAKAN RESIDU ARSEN PADA KRUPUK KULIT

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

    Published 1989
    Get full text
    Other
  5. 5
    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
    Get full text
    Other
  6. 6
    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
    Get full text
    Other
  7. 7
    Increasing the Physical Quality of Instant Yogurt by Spray Drying with Instant Additive

    Increasing the Physical Quality of Instant Yogurt by Spray Drying with Instant Additive by S Mulyani, Indratiningsih Indratiningsih, YB Pramono

    Published 2004-01-01
    Get full text
    Article
  8. 8
    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
  9. 9
    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
    Get full text
    Other
  10. 10
    Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

    Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum by Fitri Suciati, Nurliyani Nurliyani, Indratiningsih Indratiningsih

    Published 2019-02-01
    Get full text
    Article
  11. 11
    PRODUKSI LOW CALORIE SWEET BIO-YOGHURT DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) SEBAGAI PENGGANTI GULA (Production of Low Calorie Sweet Bio-Yoghurt with The Addition of Stevia’s Leaf Extract (Stevia rebaudiana) for Sugar Substitution)

    PRODUKSI LOW CALORIE SWEET BIO-YOGHURT DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) SEBAGAI PENGGANTI GULA (Production of Low Calorie Sweet Bio-Yoghurt with The Additi... by Widodo Widodo, Naimatun Munawaroh, Indratiningsih Indratiningsih

    Published 2015-11-01
    Get full text
    Article
  12. 12
    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
    Get full text
    Conference or Workshop Item
  13. 13
    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
    Get full text
    Conference or Workshop Item
  14. 14
    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
    Get full text
    Other
  15. 15
    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
    Get full text
    Other
  16. 16
    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
    Get full text
    Conference or Workshop Item
  17. 17
    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
    Get full text
    Conference or Workshop Item
  18. 18
    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
    Get full text
    Conference or Workshop Item
  19. 19
    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
    Get full text
    Conference or Workshop Item
  20. 20
    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
    Get full text
    Conference or Workshop Item

Search Tools: