Showing 1 - 20 results of 65 for search 'Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology', query time: 1.53s Refine Results
  1. 1
    Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition

    Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition by Bambang Dwiloka, Heni Rizqiati, Paras Lintang Adiwiratna, Aprilia Elok Kusumaning Hapsari, Novita Sintya Dewi

    Published 2024-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  2. 2
    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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  3. 3
    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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  4. 4
    The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum

    The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum by Sri Mulyani, Umar Santoso, Yudi Pranoto, Francis M.C. Setyabudi, Anang Mohamad Legowo

    Published 2019-12-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  5. 5
    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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  6. 6
    Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia

    Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia by Ahmad Ni'matullah Al-Baarri, Dian Ari Setianingsih, Yoyok Budi Pramono

    Published 2020-05-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  7. 7
    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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  8. 8
    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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  9. 9
    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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  10. 10
    The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato

    The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato by Hega Bintang Pratama Putra, Ahmad Ni'matullah Al-Baarri, Fitran Dwi Saputra, Friska Putri Cahyanti, Swastika Dewi

    Published 2024-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  11. 11
    Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker

    Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker by Yoga Pratama, Tsurayya Ulfah, Valentinus Priyo Bintoro

    Published 2018-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  12. 12
    Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir

    Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir by Lorentia Lydia Margareth, Nurwantoro Nurwantoro, Heni Rizqiati

    Published 2020-05-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  13. 13
    The Effect of Different Temperatures on Addition of Powdered Lactobacillus plantarum Dad-13 on Peanut Chocolate Jam Towards Total Lactic Acid Bacteria (LAB), Sublethal Injury, pH, and Total Acids

    The Effect of Different Temperatures on Addition of Powdered Lactobacillus plantarum Dad-13 on Peanut Chocolate Jam Towards Total Lactic Acid Bacteria (LAB), Sublethal Injury, pH,... by Rizka Amalia Rahayu, Rafli Zulfa Kamil, Anang Mohamad Legowo

    Published 2024-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  14. 14
    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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  15. 15
    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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  16. 16
    Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage

    Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage by Yulian Dwi Anggraeni Puspa Handoko, Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo, Mulyana Hadipernata, Wisnu Broto

    Published 2019-05-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  17. 17
    Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition

    Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition by Anugrah Tamam Basroni, Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo

    Published 2018-05-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  18. 18
    The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

    The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution by Sarah Giovani, Zahra Ismi Oktafiani, Ema Komalasari, Agus Setiyoko

    Published 2024-06-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  19. 19
    The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)

    The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.) by Jeki Mediantari Wahyu Wibawanti, Zulfanita Zulfanita, Dedi Runanto

    Published 2019-05-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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  20. 20
    A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants

    A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants by Sudjatinah - Sudjatinah, Cornelius Hari Wibowo, Aldila Sagitaning Putri

    Published 2020-05-01
    “…Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology…”
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