Showing 1 - 8 results of 8 for search 'Andry Pratama', query time: 0.03s Refine Results
  1. 1
    Pengaruh Konsentrasi NaOH Terhadap Rendemen, Kadar Air dan Kadar Abu Gelatin Ceker Itik (Anas Platyrhynchos Javanica)

    Pengaruh Konsentrasi NaOH Terhadap Rendemen, Kadar Air dan Kadar Abu Gelatin Ceker Itik (Anas Platyrhynchos Javanica) by Ramadhan Febriansyah, Andry Pratama, Jajang Gumilar

    Published 2019-04-01
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  2. 2
    PENGARUH PENAMBAHAN YEAST (Candida apicola) PADA SOSIS FERMENTASI DAGING DOMBA TERHADAP KUALITAS FISIK, KIMIA DAN AKSEPTABILITAS

    PENGARUH PENAMBAHAN YEAST (Candida apicola) PADA SOSIS FERMENTASI DAGING DOMBA TERHADAP KUALITAS FISIK, KIMIA DAN AKSEPTABILITAS by Andry Pratama, Roostita L. Balia, Lilis Suryaningsih

    Published 2021-06-01
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  3. 3
    Prediksi TDS, TSS, dan Kedalaman Waduk Selorejo menggunakan Aerial Image Processing

    Prediksi TDS, TSS, dan Kedalaman Waduk Selorejo menggunakan Aerial Image Processing by Bambang Rahadi, Alexander Tunggul Sutan Haji, Andry Pratama Ariyanto

    Published 2020-08-01
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  4. 4
    Penyuluhan dan Pelatihan Pembuatan Keju Mozarella Yang Terintegrasi Dengan KKN (Kuliah Kerja Nyata) Mahasiswa

    Penyuluhan dan Pelatihan Pembuatan Keju Mozarella Yang Terintegrasi Dengan KKN (Kuliah Kerja Nyata) Mahasiswa by Wendry Setiyadi Putranto, Lilis Suryaningsih, Kusmajadi Suradi, Andry Pratama

    Published 2022-05-01
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  5. 5
    The Effect of Kluyveromyces Lactis Starter Concentration and Fermentation Time to the Physicochemical and Functional Properties of Egg White Powder

    The Effect of Kluyveromyces Lactis Starter Concentration and Fermentation Time to the Physicochemical and Functional Properties of Egg White Powder by Andry Pratama, Wendry Setiadi Putranto, Kusmajadi Suradi, Robiatul Adawiyah, Risanawati Risanawati, Chintia Ninda

    Published 2019-10-01
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  6. 6
    Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

    Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology by Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih

    Published 2022-12-01
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  7. 7
    Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel

    Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel by Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih

    Published 2023-11-01
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  8. 8
    Kecepatan Pertumbuhan Spesifik Bakteri Asam Laktat dengan Ekstrak Kacang Merah (Phaseolus vulgaris L.) sebagai Studi Awal Produksi Flavored Yogurt

    Kecepatan Pertumbuhan Spesifik Bakteri Asam Laktat dengan Ekstrak Kacang Merah (Phaseolus vulgaris L.) sebagai Studi Awal Produksi Flavored Yogurt by Eka Wulandari, Wendry Setiyadi Putranto, Jajang Gumilar, Lilis Suryaningsih, Andry Pratama, Trianingtyas Kusuma Anggaini

    Published 2022-04-01
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