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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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Potensi nasi instan dengan penambahan sari kedelai dan kaldu ayam sebagai alternatif pangan darurat

FACULTY OF ANIMAL AND AGRICULTURAL SCIENCES, 2017

Authors: K NABILAH, AM Legowo, VP Bintoro

2017

0 cited

Karakteristik fisikokimiawi whey keju kedelai dengan menggunakan sari belimbing wuluh (averrhoa bilimbi) sebagai koagulan.[physicochemical characteristics of soy-cheese whey …

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: PC SARI, AM Legowo

2017

0 cited

Sifat fisikokimia, aktivitas antioksidan dan sifat organoleptik es krim dengan penambahan ekstrak kulit buah naga super merah (hylocereus costaricensis).(physicochemical …

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: AM LEGOWO, N NURWANTORO

2017

0 cited

Karakteristik pektin yang diisolasi dari kulit mangga (mangifera indica) dan kulit semangka (citrullus vulgaris). characteristics of pectin isolated from mango (mangifera …

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: R INDRIANI, AM LEGOWO, S SUSANTI

2017

0 cited

Karakteristik curd berbahan dasar ekstrak kacang hijau (vigna radiata) dengan whey tahu kedelai (glycine max) sebagai bahan penggumpal. curd characteristic based on green bean …

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: YD Elygio, AM LEGOWO, AN AL-BAARRI

2017

9 cited

Demonstration of physical phenomenas and scavenging activity from d-psicose and methionine maillard reaction products (artikel journal)

POTRAVINARSTVO SLOVAK JOURNAL OF FOOD SCIENCES 11 (1), 417-424, 2017

Authors: AT SUMINAR, AN Al-Baarri, AM Legowo

2017

2 cited

The effect of orange peel pectin addition on overrun, melting time, total solids, total dissolved solids of sherbet

JOURNAL OF APPLIED FOOD TECHNOLOGY 4 (1), 8-11, 2017

Authors: HR Aulia, AML Nurwantoro

2017

1 cited

Demonstration of physical phenomenas and scavenging activity from d-psicose and methionine maillard reaction products.

POTRAVINáRSTVO: SLOVAK JOURNAL OF FOOD SCIENCES 11 (1), 417-424

Authors: AT Suminar, AN Al-Baarri, AM Legowo

2017

1 cited

Karakteristik curd berbahan dasar ekstrak kacang hijau (vigna radiata) dengan whey tahu kedelai (glycine max) sebagai bahan penggumpal. curd characteristic based on green bean …

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP, 2017

Authors: YD Elygio, AM LEGOWO, AN AL-BAARRI

2017

10 cited

The use of non dairy creamer wastewater as the growth medium of saccharomyces cerevisiae for single-cell protein production

ADVANCED SCIENCE LETTERS 23 (3), 2438-2440, 2017

Authors: ERS Dewi, AM Legowo, M Izzati

2017

2 cited