The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE, 2021

Authors: H Rizqiati, N Nurwantoro, S Susanti, MIY Prayoga

Antimicrobial activity of goat colostrum against bacterial strains causing food poisoning diseases

ANIMAL PRODUCTION 21 (3), 167-174, 2020

Authors: T Setyawardani, J Sumarmono, H Risqiati, SA Santosa

Effect of different kefir grain starter concentration on yield, ph, co2 content, and organoleptic properties of buffalo milk kefir

JOURNAL OF APPLIED FOOD TECHNOLOGY 7 (1), 15-18, 2020

Authors: LL Margareth, N Nurwantoro, H Rizqiati

The effect of different type drying methods on chemical characteristics and microbiology of goat milk powder kefir

JOURNAL OF APPLIED FOOD TECHNOLOGY 7 (1), 19-24, 2020

Authors: N Nurwantoro, S Susanti, H Rizqiati

Rendemen, kadar abu, kadar lemak, dan total khamir kefir bubuk susu kambing dengan metode pengeringan yang berbeda

PROSIDING 9 (1), 2020

Authors: N Nurwantoro, S Susanti, H Rizqiati

Analisis total asam, kadar protein, kadar lemak, dan kadar laktosa kefir susu kerbau dengan lama fermentasi yang berbeda

PROSIDING 9 (1), 2020

Authors: H Rizqiati, N Nurwantoro, S Susanti

Texture, water absorption, aw and hedonic quality flakes white millet (panicum miliaceum) with addition of pumpkin flour (cucurbita moschata)

JOURNAL OF APPLIED FOOD TECHNOLOGY 7 (2), 2020

Authors: SS Husna, A Hintono, H Rizqiati

Feeding combination of lactobacillus casei and extracts of dahlia tuber or garlic on intestinal bacteria, nutrients digestibility and performance of broiler chickens

J. ILMU-ILMU PETERNAK. 30, 158-66, 2020

Authors: I Mangisah, N Suthama, H Rizqiati

Nilai total padatan terlarut pada emulsi kunyit (curcuma longa l.) yang dipengaruhi oleh iota dan kappa karagenan

JURNAL TEKNOLOGI PANGAN 4 (1), 1-3, 2020

Authors: LM Arganis, H Rizqiati, AN Al-Baarri

Pengaruh periode fermentasi terhadap karakteristik fisik, kimia dan hedonik nata sari jambu biji merah

JURNAL TEKNOLOGI PANGAN 4 (2), 131-136, 2020

Authors: N Nurwantoro, S Susanti, H Rizqiati, SBM Abduh