Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem by Wahniyathi Hatta, Joko Hermanianto, Rarah RA Maheswari

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Optimasi Formula Pempek dengan Penambahan Pasta Isolat Protein Kedelai Berdasarkan Preferensi Konsumen by Bayu Ikhlasul Amal, Joko Hermanianto, Dase Hunaefi

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STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA by Ratna Yudtyhia Andayani 2), Joko Hermanianto 1)

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Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem by Wahniyathi Hatta, Joko Hermanianto, Rarah RA Maheswari

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PENGEMBANGAN KONSEP SISTEM JAMINAN HALAL DI RUMAH POTONG AYAM (Studi Kasus pada Industri Daging Ayam) [Concept Development Of Halal Assurance System In The Chicken Slaughter House... by Wiwit Estuti1), Rizal Syarief2), Joko Hermanianto2)

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ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUS... by Joko Hermanianto 1, Rizal Syarief 1, Zakiah Wulandari 2

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Identifikasi Kemurnian Daging Berbasis Analisis Citra by Nila Susila Yulianti, Kudang Boro Seminar, Joko Hermanianto, Sri Wahjuni

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STUDY ON SWEETENER SELECTION IN RTD TEA BEVERAGES by Hendry Noer Fadlillah, Hari Sakti Ramadhan, Joko Hermanianto, Lira Felanesa

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Differentiation of Beef, Buffalo, Pork, and Wild Boar Meats Using Colorimetric and Digital Image Analysis Coupled with Multivariate Data Analysis by Fayca Rudhatin Swartidyana, Nancy Dewi Yuliana, I Ketut Mudite Adnyane, Joko Hermanianto, Irwandi Jaswir

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