Showing 1 - 20 results of 31 for search 'Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology', query time: 0.33s Refine Results
  1. 1
    Comparison of NaCl Levels in Seasoning Powder Formulation of Nagara Bean Flour (Vigna unguiculata Ssp. cylindrica) and Oyster Mushroom Using the Mohr Method by Direct Titration and Ash Mineral Titration

    Comparison of NaCl Levels in Seasoning Powder Formulation of Nagara Bean Flour (Vigna unguiculata Ssp. cylindrica) and Oyster Mushroom Using the Mohr Method by Direct Titration and... by Susi Susi, Hisyam Musthafa Al Hakim

    Published 2022-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  2. 2
    The Preparation of Virgin Coconut Oil Using Acid from Passion Fruit Extract at Different Temperature and Incubation Time

    The Preparation of Virgin Coconut Oil Using Acid from Passion Fruit Extract at Different Temperature and Incubation Time by Inggrit Pangestu Ayuningtyas, Wisnu Broto

    Published 2023-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  3. 3
    Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging

    Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging by Adi Sidharta Budi Dharma

    Published 2023-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  4. 4
    The Potential of Polysaccharides from Various Plants as Constipation Treatment

    The Potential of Polysaccharides from Various Plants as Constipation Treatment by Yuli Perwita Sari, Dipta Bthari Candraruna

    Published 2023-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  5. 5
    Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature

    Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature by Ahmad Ni'matullah Al-Baarri, Sri Mulyani, Setya Budi Muhammad Abduh, Mulyana Hadipernata, Rafli Zulfa Kamil, Azka Nadiya Dzakiyalizz, Ghina Ulayya, Shabrina Nur Shaliha, Tri Yuliana, Ailsa Afra Mawarid, Widia Pangestika

    Published 2023-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  6. 6
    The pH and Hedonic of Chicken Steak Cooked with Seasoning Contains Cashew Apple Extract

    The pH and Hedonic of Chicken Steak Cooked with Seasoning Contains Cashew Apple Extract by Wisnu Broto, V Priyo Bintoro, Ghassani Ardan Setiawan, Sri Risdhiyanti Nuswantari, Siti Susanti

    Published 2021-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  7. 7
    The Impact of Various Concentration of Maizena Flour on the Physicochemistry and Organoleptic Properties of Petis

    The Impact of Various Concentration of Maizena Flour on the Physicochemistry and Organoleptic Properties of Petis by Sri Haryati, Sudjatinah Sudjatinah, Soraya Kusuma Putri, Paramita Apriliani

    Published 2021-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  8. 8
    Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)

    Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) by Adrina Eka Shafira, Antonius Hintono, Siti Susanti

    Published 2022-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  9. 9
    Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan

    Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan by Aulal Muna, Rumpoko Wicaksono, Condro Wibowo

    Published 2023-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  10. 10
    Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia

    Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia by Yuliana Yuliana, Yolanda Intan Sari, Violintikha Harmawan

    Published 2023-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  11. 11
    Active Food Packaging Based on Coconut Coir Pulp with the Addition of Antimicrobial Oleoresin Substance from Ginger Dregs

    Active Food Packaging Based on Coconut Coir Pulp with the Addition of Antimicrobial Oleoresin Substance from Ginger Dregs by Halimah Nisa Septiani, Amelia Regita Utami, Ananda Salsabilla Fahma Putri, Rafli Zulfa Kamil

    Published 2022-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  12. 12
    The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method

    The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method by Nadya Permata Kamila, Wisnu Broto

    Published 2022-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  13. 13
    Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners

    Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners by Siti Susanti, Fajar Fikri Najar, Nurwantoro Nurwantoro

    Published 2021-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  14. 14
    Integrating Food Processing Technology in Chemical Engineering Undergraduate Teaching

    Integrating Food Processing Technology in Chemical Engineering Undergraduate Teaching by Ching Lik Hii

    Published 2021-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  15. 15
    Estimating the Shelf Life of Balado “DR” Cassava Chips Based on Free Fatty Acid Parameters with the Accelerated Shelf-Life Test Method Arrhenius Model

    Estimating the Shelf Life of Balado “DR” Cassava Chips Based on Free Fatty Acid Parameters with the Accelerated Shelf-Life Test Method Arrhenius Model by Yuliana Sari, Titisari Juwitaningtyas

    Published 2022-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  16. 16
    Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain

    Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain by Jethro Rafande Manurung, Heni Rizqiati, Valentinus Priyo Bintoro

    Published 2022-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  17. 17
    Effect of Cascara Proportion on Melting Time and Hedonic Toward Color Preference of Ice Cream

    Effect of Cascara Proportion on Melting Time and Hedonic Toward Color Preference of Ice Cream by Yoyok Budi Pramono, Monica Pratiwi Simbolon, Siti Susanti

    Published 2021-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  18. 18
    Antioxidant Activity of Sprouting Mungbean (Vigna radiata) Variety VIMA-1

    Antioxidant Activity of Sprouting Mungbean (Vigna radiata) Variety VIMA-1 by Irvia Resti Puyanda, Kapti Rahayu Kuswanto, Laurensia Atha Margareta, Metha Putri Agustyn Anggraini

    Published 2022-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  19. 19
    Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)

    Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast) by Bhakti Etza Setiani, Yasinta Azhar Sausan, Siti Susanti

    Published 2021-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  20. 20
    Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir

    Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir by Priyo Bintoro, Anggun Miftahurrahmi, Heni Rizqiati

    Published 2023-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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