Stability of antibacterial agent hypoiodous acid against time and temperature of storage

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 309 (1), 012012, 2019

Authors: AN Al-Baarri, AM Legowo, E Auliana, AD Puspitoasih, ACD Wratsongko, ...

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

JOURNAL OF APPLIED FOOD TECHNOLOGY 6 (2)

Authors: S Mulyani, U Santoso, Y Pranoto, FMC Setyabudi, AM Legowo

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

JURNAL TEKNOLOGI PANGAN 3 (2), 241-246, 2019

Authors: CI Sembiring, AM Legowo, A Hintono

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

Journal of applied food technology

JOURNAL OF APPLIED FOOD TECHNOLOGY 6 (2), 40-43, 2019

Authors: S Mulyani, U Santoso, Y Pranoto, FMC Setyabudi, AM Legowo

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

Karakteristik curd berbahan dasar ekstrak kacang hijau (vigna radiata) dengan whey tahu kedelai (glycine max) sebagai bahan penggu...

JURNAL TEKNOLOGI HASIL PERTANIAN 9 (2)

Authors: YD Elygio, AM Legowo, AN Al-Baarri

The browning value changes and spectral analysis on the maillard reaction product from glucose and methionine model system

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012003, 2018

Authors: AN Al-Baarri, AM Legowo

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

Application of iota and kappa carrageenans to traditional several food using modified cassava flour

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012056, 2018

Authors: AN Al-Baarri, AM Legowo, H Rizqiati, A Septianingrum, HN Sabrina, ...