Prosiding seminar dan pameran industri amu 201© penerbit: indonesian food technologists®

Authors: AM Legowo, A Darmawati, BE Setiani, CB Setiawan, ED Purbayanti, ...

Efek pemanasan pada susu sapi full cream dengan penambahan gula sukrosa, d-fruktosa dan d-galaktosa terhadap intensitas warna dan aroma

JURNAL APLIKASI TEKNOLOGI PANGAN 3 (4), 2014

Authors: AN Al-Baarri, SBM Abduh

Intensitas warna dan aroma susu akibat proses glikasi dengan menggunakan “rare sugar” d-psicose, l-psicose dan d-sorbose

JURNAL APLIKASI TEKNOLOGI PANGAN 3, 1, 2014

Authors: EP Putri, AM Legowo, SBM Abduh, AN Al-Baarri

Total bacteria and ph of dangke preserved using natural antimicrobial lactoferrin and lactoperoxidase from bovine whey

INTERNATIONAL JOURNAL OF DAIRY SCIENCE 9 (4), 116-123, 2014

Authors: R Rasbawati, B Dwiloka, AN AL-BAARRI, AM Legowo, VP BINTORO

Resistance of immobilized lactoperoxidase activity from bovine whey against storage solutions

INTERNATIONAL JOURNAL OF DAIRY SCIENCE 9 (2), 56-62, 2014

Authors: DN Nawangsari, AN AL-BAARRI, S Mulyani, AM Legowo, VP BINTORO

Analisis mikrobiologis daging itik yang disimpan dalam laktoperoksidase sistem

JURNAL APLIKASI TEKNOLOGI PANGAN 3 (2), 37-40

Authors: SK Arum, VP Bintoro, AN Al-Baarri

Quality of fresh bovine milk after addition hypothiocyanite-rich-solution from lactoperoxidase system

INTERNATIONAL JOURNAL OF DAIRY SCIENCE 9 (1), 24-31

Authors: VY Villa, AM Legowo, VP Bintoro, AN Al-Baarri

Analisis sifat-sifat organoleptik burger yang berbahan dasar daging tiktok dan daging ayam

JURNAL APLIKASI TEKNOLOGI PANGAN 3 (2), 2014

Authors: VY Villa, ID Sartika, AN Al-Baarri

Perbedaan pola pengambilan enzim laktoperoksidase dengan menggunakan metode kromatografi

JURNAL TEKNOLOGI HASIL PERTANIAN 7 (1), 2014

Authors: N Hidayah, AN Al-Baarri, C Budiarti

Enhanced method for amplifying antimicrobial activity of lactoperoxidase system in milk and derived products by carrot extract and beta carotene

UNDIP, 2014

Authors: AN AL-BAARRI, AM LEGOWO