Estimation of shelf life pasta spice for dekke mas na niura with the accelerated shelf life test (aslt) method arrhenius equation.

JOURNAL OF APPLIED FOOD TECHNOLOGY 6 (2)

Authors: NPE Simbolon, BE Setiani, AM Legowo

Karakteristik fisik tepung kacang koro pedang (canavalia ensiformis l.) dengan perendaman ph yang berbeda

JURNAL PANGAN DAN AGROINDUSTRI 6 (1)

Authors: Y Pratama, BE Setiani

Estimation of shelf life pasta spice for dekke mas na niura with the accelerated shelf life test (aslt) method arrhenius equation

JOURNAL OF APPLIED FOOD TECHNOLOGY 6 (2), 2019

Authors: NPE Simbolon, BE Setiani, AM Legowo

Chemical structure, comparison antioxidant capacity and separation antioxidant of hen, duck and quail egg white protein hydrolysate

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012099, 2018

Authors: A Fatah, M Meihu, Q Ning, BE Setiani, VP Bintoro

Texture profile and color determination on local and imported meat available in semarang city, indonesia

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 119 (1), 012054, 2018

Authors: M Arifin, AN Al-Baarri, BE Setiani, RF Siregar

Inhibitory activity of cashew apple (anacardium occidentale) extract marinade on the meat total bacteria

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 6 (1), 106-112, 2018

Authors: S Susanti, BE Setiani, H Rizqiati, DR Febriandi, VP Bintoro

Pengaruh kadar air, angka peroksida, total kapang, dan tekstur dodol jambu biji merah (psidium guajava) selama enam mingggu pada suhu ruang

JURNAL TEKNOLOGI PANGAN 2 (2), 106-112, 2018

Authors: AUA Putri, YB Pramono, BE Setiani, B Dwiloka

Total bakteri asam laktat, total asam, nilai ph, viskositas, dan sifat organoleptik yoghurt dengan penambahan jus buah tomat

JURNAL APLIKASI TEKNOLOGI PANGAN 6 (4), 2018

Authors: NI Savitry, N Nurwantoro, BE Setiani

Perubahan derajat kecerahan, kekenyalan, vitamin c, dan sifat organoleptik pada permen jelly kulit jeruk lemon (citrus medica var lemon)

JURNAL TEKNOLOGI PANGAN 2 (1), 2018

Authors: E Elok, B Dwiloka, BE Setiani

Sifat sensoris cookies dengan penambahan daun pepaya setelah direbus

JURNAL TEKNOLOGI PANGAN 2 (1), 2018

Authors: K Irsalina, B Dwiloka, BE Setiani