Protein content in snake fruit cultivar pondoh (salacca edulis reinw.) with aseptic condition in room storage

S3

JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 6, No 1 (2019) , pp. 19–21

Description of the visual image magnification on ginger emulsion using kappa and iota carrageenan

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 6, No 1 (2019) , pp. 01–02

Preservation of snake fruit cultivar pondoh (salacca edulis reinw.) at cold temperature storage

S3

JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 6, No 1 (2019) , pp. 12–14

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

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 6, No 2 (2019)

The functional properties of buffalo skin gelatin extracted using crude acid protease from cow’s abomasum

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 6, No 2 (2019)

Aplikasi ekstrak daun zaitun (olea europaea l.) dalam pengemasan vakum untuk mencegah pencoklatan pada buah salak

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JURNAL PENELITIAN PASCAPANEN PERTANIAN , Vol 16, No 3 (2019): Jurnal Penelitian Pascapanen Pertanian , pp. 129-136

Pengaruh penambahan tepung umbi porang (amorphophallus oncophyllus) sebagai penstabil terhadap sifat fisik, kimia dan organoleptik es krim nangka

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JURNAL TEKNOLOGI PANGAN , Vol 3, No 2 (2019) , pp. 241–246

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

Aktivitas antioksidan, bal, viskositas dan nilai l*a*b* dalam yogurt drink sinbiotik antara bifidobacterium longum dengan buah naga merah (hylocereus polyrhizus)

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JURNAL APLIKASI TEKNOLOGI PANGAN , Vol 7, No 4 (2018): November 2018

Changes in total acid of snake fruit (salacca edulis reinw.) during storage room temperature

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 2 (2018) , pp. 33–34