Inhibition on color changes of raja banana (musa sapientum) peel using specific acid

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 733 (1), 012124, 2021

Authors: AN Al-Baarri, AM Legowo, H Rizqiati, A Hintono, YB Pramono, ...

Penerapan critical control point daging rendang di rumah makan padang terhadap nilai ph dan mutu rasa organoleptik

JOURNAL OF AGRITECHNOLOGY AND FOOD PROCESSING 1 (1), 16-24, 2021

Authors: AR Narastyawan, YB Pramono, B Dwiloka

Karakteristik asam lemak tak jenuh dan kolesterol sosis daging kalkun berdasarkan bagian dada dan paha

JURNAL PANGAN DAN AGROINDUSTRI 9 (3), 173-180, 2021

Authors: B Dwiloka, R Rusdiansyah, YB Pramono

Physicochemical properties of steak made of post laying hen breast meat thawed using various methods

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 803 (1), 012033, 2021

Authors: BE Setiani, B Dwiloka, YB Pramono, TN Arroyan, H Mardhika, ...

Characteristics of inulin from mangrove apple (soneratia caseolaris) with different extraction temperatures

FOOD RESEARCH 5 (4), 99-106, 2021

Authors: YB Wibawanti, J.M.W., *Mulyani, S., Legowo, A.M., Hartanto, R., Al-Baarri, A ...

Application of critical control points with the scoring method in the flavoring industry in indonesia

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 803 (1), 012040

Authors: YB Pramono, AR Narastyawan

Physical, chemical, stickiness and organoleptic characteristics of analog white sweet potato rice with the addition of pumpkin flours

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 803 (1), 012039, 2021

Authors: YB Pramono, D Handayani, S Mulyani, CH Wibowo

Karakteristik susut masak dan hedonik sosis daging dada dan paha kalkun (meleagris gallopavo)(cooking loss and hedonic characteristic of turkey sausage (meleagris gallopavo …

JURNAL ILMU DAN TEKNOLOGI PETERNAKAN 9 (1), 38-43

Authors: R Rusdiansyah, B Dwiloka, YB Pramono

Karakteristik susut masak dan hedonik sosis daging dada dan paha

JITP 9 (1)

Authors: R Rusdiansyah, B Dwiloka, YB Pramono

Karakteristik fisik dan sensoris rice milk malt beras merah dengan penambahan bahan penstabil dari jenis yang berbeda

JURNAL TEKNOLOGI PANGAN 4 (1), 17-22

Authors: PA Octaviani, YB Pramono, Y Pratama