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ANANG M LEGOWO

Professor

Bachelor Program of Food Technology

Faculty of Animal and Agricultural Sciences

Publications

Prof. Ir Anang M Legowo, M.Sc., Ph.D

Biography

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The change in ph on lactobacillus acidophillus medium containing d-fructose

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 2 (2018) , pp. 37–38

2018

0 cited

Detection of decaying aroma of salak pondoh (salacca edulis reinw) in fifteen days storage at room temperature

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 2 (2018) , pp. 35–36

2018

0 cited

Optimization of coffee-clove-ginger formulated powder based on antioxidant activity and physicochemical properties

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 1 (2018)

2018

0 cited

Inhibition test of browning reaction in apple (malus domestica borkh.) by low nacl concentration

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 2 (2018) , pp. 30–32

2018

0 cited

Total dissolved solids on turmeric emulsion (curcuma longa l.) affected by iota and kappa carrageenan

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 1 (2018)

2018

0 cited

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

2018

0 cited

Total dissolved solids on turmeric emulsion (curcuma longa l.) affected by iota and kappa carrageenan

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 1 (2018) , pp. 16-18

2018

0 cited

Optimization of coffee-clove-ginger formulated powder based on antioxidant activity and physicochemical properties

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 1 (2018) , pp. 10-14

2018

0 cited

Viability lactic acid bacteria of yogurt powder with carrageenan addition

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JOURNAL OF APPLIED FOOD TECHNOLOGY , Vol 5, No 1 (2018) , pp. 19-21

2018

0 cited

Aktivitas antioksidan, ph, viskositas, viabilitas bakteri asam laktat (bal) pada yogurt powder daun kopi dengan jumlah karagenan yang berbeda

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JURNAL APLIKASI TEKNOLOGI PANGAN , Vol 6, No 2 (2017): Mei 2017

2017

1 cited