The effect of purple sweet potato and green bean formulations on solubility, rehydration power and rehydration time of breast milk complementary food

PEER REVIEW DLL, 2019

Authors: Y Budi Pramono, V Priyo Bintoro, S Mulyani, B Etza Setiani, F Zahra

Perubahan kadar keasaman, intensitas aroma, dan kesukaan yogurt drink setelah fortifikasi ekstrak salak

JURNAL TEKNOLOGI HASIL PERTANIAN 6 (1), 2018

Authors: SN Permadi, AM Legowo, YB Pramono, AN Al-Baarri

Glucose and d-allulose contained medium to support the growth of lactic acid bacteria

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012058, 2018

Authors: AN Al-Baarri, AM Legowo, YB Pramono, DI Sari, W Pangestika

Chemical characteristic of salt fermented meat inoculated with pediococcus ssp

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012096, 2018

Authors: YB Pramono, ES Rahayu, T Utami, VD Yunianto

Optimum carrageenan concentration improved the physical properties of cabinet-dried yoghurt powder

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012023, 2018

Authors: Y Pratama, SBM Abduh, AM Legowo, YB Pramono, AN Albaarri

Improvement of broiler meat quality due to dietary inclusion of soybean oligosaccharide derived from soybean meal extract

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012009, 2018

Authors: N Suthama, YB Pramono, B Sukamto

Studi kerusakan protein dalam emulsi ganda air-dalam-minyak-dalam-air natrium klorida menggunakan instrumen fourier transform infrared spectroscopy

JURNAL APLIKASI TEKNOLOGI PANGAN 7 (1)

Authors: YB Pramono, IR Nawangsasi, AH Hintono, VP Paramita

Water-in-oil-in-water (w/o/w) double emulsion morphology and its degradation on instant noodle seasoning

AGRITECH: JURNAL FAKULTAS TEKNOLOGI PERTANIAN UGM 38 (2), 151-159, 2018

Authors: IR Nawangsasi, YB Pramono, A Hintono, V Paramita

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

JURNAL TEKNOLOGI PANGAN 2 (2), 219-222, 2018

Authors: O Prastiandani, AN Al-Baarri, H Rizqiati, YB Pramono

Pengaruh variasi konsentrasi natrium bikarbonat dan asam sitrat terhadap aktivitas antioksidan, aktivitas air, dan sifat organoleptik effervescent buah nangka

JURNAL TEKNOLOGI PANGAN 2 (2), 203-210

Authors: CA Pienarso, YB Pramono, N Nurwantoro