Issue Title
Vol 36, No 2 (2019) Profil Koagulasi Protein Tahu Campuran Kacang Koro Pedang (Canavalia ensiformis DC) dengan Kacang Kedelai Abstract  PDF
Dadang Supriatna, - Rienoviar, H. Guring Pohan, Enny Hawani Lubis, Mirna Isyanti
Vol 38, No 1 (2021) Aktivitas Antioksidan dan Komponen Bioaktif Hidrolisat Protein Jeroan Ikan Kakap Putih (Lates calcalifer) Abstract  PDF
Nurjanah Nurjanah, Tati Nurhayati, Asti Latifah, Taufik Hidayat
Vol 37, No 2 (2020) Pengaruh Umur Simpan Whey dan Suhu Koagulasi terhadap Kadar Protein dan Tekstur Tahu (Effect of Whey Shelf Life and Coagulation Temperature on Protein Content and Texture of Tofu) Abstract  PDF
Dadang Supriatna, Reno Fitri Hasrini, Dahrul Syah, Yogi Karsono
Vol 8, No 02 (1991) (Lysine avalabity as indicator for protein quality) Abstract  PDF
Dhiah Nuraini
Vol 34, No 2 (2017) Perlakuan Bahan Baku dan Jenis Bahan Pengisi Pada Karakteristik Sosis Jamur Tiram (Pleurotus ostreotus) Abstract  PDF
Susi Heryani, Tita Aviana
Vol 33, No 02 (2016) Pengaruh Perlakuan Blansing dan Variasi Penggunaan Gula Terhadap Karakteristik Organoleptik dan Daya Terima Dendeng Jamur Tiram Abstract  PDF
Tita Aviana, Susi Heryani
Vol 33, No 01 (2016) Karakteristik Minuman Sari Tempe dengan Penambahan Rasa Vanila Abstract  PDF
Karim Abdullah, Dyah Wuri Asriati
Vol 13, No 1-2 (1996) (High Protein Extruded Snack food From Corn-Tapioca, Rice and Soy Composite Flours) Abstract  PDF
Indra Neffi Ridwan
1 - 8 of 8 Items

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