KARAKTERISTIK MINYAK CAMPURAN RED PALM OIL DENGAN PALM KERNEL OLEIN (Characteristics of Oil Blends from Red Palm Oil and Palm Kernel Olein) by Maria Ulfah, Adi Riswanto, Ngatirah Ngatirah

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Karakteristik sirup glukosa berbahan dasar umbut kelapa sawit dengan variasi konsentrasi enzim α-amilase dan suhu gelatinisasi by Maisaroh Maisaroh, Erista Adi Setya, Ngatirah Ngatirah

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Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial by Ngatirah Ngatirah, Chusnul Hidayat, Endang S. Rahayu, Tyas Utami

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KARAKTERISTIK MINYAK SAWIT PADA METODE PEMANASAN BUAH SAWIT by Adi Ruswanto, Sri Gunawan, Ngatirah Ngatirah, Reza Widyasaputra

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Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial by Ngatirah, Ngatirah, Hidayat, Chusnul, Rahayu, Endang S., Utami, Tyas

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Antibacterial activities of purified monolaurin obtained from enzymatic glycerolysis of palm kernel olein-stearin blend against Bacillus subtilis by Ngatirah Ngatirah, Chusnul Hidayat, Endang Sutriswati Rahayu, Tyas Utami

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The Role of Fat Blends in Improving the Physicochemical Properties of Palm Kernel Oil for Monolaurin Synthesis by Ngatirah, Ngatirah, Hidayat, Chusnul, Rahayu, Endang Sutriswati, Utami, Tyas

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Antibacterial Activity of the Purified Monolaurin from Enzymatic Glycerolysis of Palm Kernel Olein-Stearin against Bacillus subtilis by Ngatirah, Ngatirah, Hidayat, Chusnul, Rahayu, Endang Sutriswati, Utami, Tyas

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PENAMBAHAN TEPUNG UMBI DAHLIA, KEDELAI DAN BAWANG PUTIH SEBAGAI SUMBER PREBIOTIK UNTUK ENKAPSULASI PROBIOTIK [Addition of Flours from Dahlia Tuber, Soybean and Garlic as Prebiotic... by Maria Ulfah, Ngatirah*

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Seleksi bakteri asam laktat sebagai agensia probiotik yang berpotensi menurunkan kolesterol by , NGATIRAH, , Dr.Ir. Eni Harmayani

Glycerolysis of palm kernel oil catalized by MgO on mono and diglyceride composition and their antibacterial activity by Ngatirah Ngatirah, Kusumastuti Kusumastuti, Tarigan Cakra W., Suparyanto Teddy, Trinugroho Joko P., Pardamean Bens

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DEVELOPMENT OF TIME-TEMPERATURE INDICATOR FROM RED PALM OIL AND MAIZE OIL BLENDING by Reza Widyasaputra, Adi Ruswanto, Ngatirah, Sunardi

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Pemurnian Glukomanan Tepung Iles-iles (Amorphophallus onchophllus) dengan Variasi Konsentrasi Isopropil Alkohol dan Waktu Ekstraksi by Muhammad Rahadian Nur, Ngatirah, Erista Adisetya

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Analisis Kualitas Minyak Kelapa Hasil Dari Berbagai Proses Pengolahan Tradisional by Ngatirah, Ganda Siringo Ringo, Adi Ruswanto, Reza Widyasaputra

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Analisis Kualitas Minyak Kelapa Hasil Dari Berbagai Proses Pengolahan Tradisional by Ngatirah, Ganda Siringo Ringo, Adi Ruswanto, Reza Widyasaputra

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Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [Survival and Viability of Lactid Acid Bacteria... by Erni Harmayani 1), Ngatirah 2), Endang S. Rahayu 1), Tyas Utami 1)

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