Ahmad Ni'matullah Al-baarri, S.Pt, M.P, PhD

Biography

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Detection of decaying aroma of salak pondoh (salacca edulis reinw) in fifteen days storage at room temperature

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 2 (2018) , pp. 35–36

2018

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Inhibition test of browning reaction in apple (malus domestica borkh.) by low nacl concentration

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 2 (2018) , pp. 30–32

2018

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Total dissolved solids on turmeric emulsion (curcuma longa l.) affected by iota and kappa carrageenan

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 1 (2018)

2018

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Perubahan aktivitas antioksidan dan total mikroba salak pondoh selama penyimpanan dengan asam hypoiodous (hio)

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JURNAL APLIKASI TEKNOLOGI PANGAN , Vol 7, No 3 (2018): Agustus 2018

2018

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Total dissolved solids on turmeric emulsion (curcuma longa l.) affected by iota and kappa carrageenan

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 1 (2018) , pp. 16-18

2018

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Viability lactic acid bacteria of yogurt powder with carrageenan addition

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 1 (2018) , pp. 19-21

2018

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Karakteristik fisikokimia curd sari kedelai dengan penambahan renet dan belimbing wuluh (averhoa bilimbii) sebagai koagulan

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JURNAL TEKNOLOGI PANGAN , Vol 2, No 2 (2018) , pp. 219–222

2018

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Analisis performa warna pada emulsi temulawak (curcuma xanthorrhiza) dengan penambahan iota dan kappa karagenan

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JURNAL TEKNOLOGI PANGAN , Vol 2, No 2 (2018) , pp. 70–75

2018

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Karakteristik hedonik puree tempe - pisang sebagai mp-asi bagi bayi alergi susu sapi

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JURNAL TEKNOLOGI PANGAN , Vol 2, No 2 (2018) , pp. 215–218

2018

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Kadar antosianin dan nilai a* pada tangkai daun pepaya setelah mengalami pemanasan oven dan bleaching

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JURNAL APLIKASI TEKNOLOGI PANGAN , Vol 6, No 1 (2017): Februari 2017

2017

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