ISOFLAVON KEDELAI DAN POTENSINYA SEBAGAI PENANGKAP RADIKAL BEBAS by Sussi Astuti

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PENGARUH KONSENTRASI GELATIN TERHADAP SIFAT ORGANOLEPTIK PERMEN JELLY SUSU KAMBING by Yuka Eletra, Susilawati -, Sussi Astuti

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INDEKS GLIKEMIK OYEK DAN TIWUL DARI UMBI GARUT (Marantha arundinaceae L.), SUWEG (Amorphallus campanullatus BI) dan SINGKONG (Manihot utillisima) by Verawati Hasan, Sussi Astuti, Susilawati Susilawati

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SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] by Sri Setyani, Sussi Astuti, Florentina Florentina

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PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on... by Hadi Hanggara, Sussi Astuti, Sri Setyani

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SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP sy... by Novri Ilmiawan, Sussi Astuti, Otik Nawansih

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PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Le... by Isnaini Rahmadi, Samsu Udayana Nurdin, Sussi Astuti

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PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI [The Effect of Sucrose and Glucose Syrup Proportion on Chemical and Sensory Prope... by Sussi Astuti, zulferiyenni zulferiyenni, Ni Nyoman Yuningsih

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Shelf Life Estimation of Gotu Kola Leaf (Centella Asiatica L. Urban) Chips on Polypropylene Plastic Packaging During Storage using ASLT Method (Accelerated Shelf Life Testing) Arrh... by Wisnu Satyajaya, Puput Lestari, Lathifa Indraningtyas, Sussi Astuti

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PENGARUH PEMBERIAN “KOMBUCHA” TEH ROSELLA TERHADAP PROFIL DARAH MENCIT (Mus musculus L) by Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati

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The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius h... by Leona Amelia, Sussi Astuti, Esa Ghanim Fadhallah, Dyah Koesoemawardani

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Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik by Chintia Agrefina Brilian, Sussi Astuti, Sri Hidayati, Fibra Nurainy

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Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products by Siti Nurdjanah, Samsu Udayana Nurdin, Sussi Astuti, Venni Elsa Manik

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KAJIAN NILAI BIOLOGIS DAN TOTAL BAKTERI ASAM LAKTAT DARI MP-ASI BERBAHAN BAKU JAGUNG FERMENTASI by Ayu Kusuma Wardhani, Renny Ivanova, Sri Setyani, Neti Yuliana, Sussi Astuti

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Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour by Siti Nurdjanah, Nurbaiti Nurbaiti, Sussi Astuti, Tanto Pratondo Utomo, Sartika Dewi

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