Viscosity, total acid, protein and hedonic level of kefir made from buffalo milk with variation in grain concentration

JOURNAL OF APPLIED FOOD TECHNOLOGY 7 (2), 2021

Authors: JR Manurung, H Rizqiati, VP Bintoro

Development of biodegradable smart packaging from chitosan, polyvinyl alcohol (pva) and butterfly pea flower’s (clitoria ternatea l.) anthocyanin extract

FOOD RESEARCH 5 (3), 307-314, 2021

Authors: NA Hidayati, MW Wijaya, VP Bintoro, S Mulyani, Y Pratama

Isolasi enzim amilase dari kecambah kacang tunggak (vigna unguiculata)

JURNAL ILMIAH TEKNOSAINS 7 (1/MEI), 29-35, 2021

Authors: EM Pratantie, VP Bintoro, B Dwiloka

Functional properties comparison of hide buffalo gelatin and commercial bovine gelatin as clarifying agent for the tropical fruit juice

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 803 (1), 012038, 2021

Authors: S Mulyani, VP Bintoro, AM Legowo, BE Setiani

Quality evaluation of chicken breast marinated with encapsulation of turmeric extract

FOOD RES 5, 366-373, 2021

Authors: H Febrianta, VD Yunianto, N Nurwantoro, VP Bintoro

Karakteristik fisik, total padatan dan hedonik velva nangka dengan penambahan gum arab sebagai penstabil

JURNAL ILMIAH SAINS 21 (2), 137-144, 2021

Authors: S Susanti, VP Bintoro, DR Amanullah

Chemical, physical and hedonic characteristics of green tea powder fortified oatmeal cookies

FOOD RESEARCH 5 (5), 212-219, 2021

Authors: S Susanti, VP Bintoro, A Katherinatama, F Arifan

Effect of lesser yam flour addition on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour

JOURNAL OF APPLIED FOOD TECHNOLOGY 7 (1), 09-11, 2020

Authors: II Putri, B Dwiloka, VP Bintoro

Optimasi penambahan tepung komposit terigu, bekatul, dan kacang merah terhadap kualitas kimia cookies

JOURNAL OF NUTRITION COLLEGE 9 (2), 100-105, 2020

Authors: IP Hati, BE Setiani, VP Bintoro

Pengaruh perendaman dalam teh hijau dan teh hitam terhadap kadar air, kadar lemak, kadar protein, dan mutu hedonik telur itik rebus

JOURNAL OF NUTRITION COLLEGE 9 (3), 197-201, 2020

Authors: D Kurniati, VP Bintoro, B Dwiloka