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Vol. 10 No. 4 (2022): JPA
Vol. 10 No. 4 (2022): JPA
Published:
2023-01-19
Full Issue
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Articles
TOTAL BAL, VISKOSITAS, PH DAN PADATAN TERLARUT KEFIR SUSU KERBAU DENGAN PEMBERIAN BUAH NAGA MERAH (Hylocereus polyrhizus)
Winda Chelsy Tarihoran, Antonius Hintono, Heni Rizqiati
PDF
STUDY OF THE ADDITION OF RED PALM OIL (RPO) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF BEEF SAUSAGE
Winny Iftari, Riska Amalia; Agustin Nurya Savitri; Gimelliya Saragih
PDF
ANALISIS PREFERENSI KONSUMEN SUSU PASTEURISASI PULSED ELECTRIC FIELD “MILKAYA” DI CV MILKINESIA NUSANTARA
Faiz Ramadhani, Ratna Yulistiani, Anugerah Dany Priyanto, Teti Estiasih, Angky Wahyu Putranto
PDF
EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK
Serly Safitri, Sri Winarti, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Wildan Naufal Esfandiar, Almira Dinar Dhiny
PDF
EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco)
Rizka Ayu Rifdah Ifrada, Erryana Martati, Teti Estiasih
PDF
KARAKTERISTIK SENSORIS WINE COFFEE DAN NATURAL COFFEE ARABIKA AMPELGADING
Jaya Mahar Maligan, Reza Luckyvianto Ramadhan, Regita Prihatiningtyas
PDF
OPTIMASI EKSTRAKSI METODE MICROWAVE ASSISTED EXTRACTION (MAE) PADA SARANG SEMUT (MYRMECODIA PENDANS)
Agung Diantoro, Mentari Sekar Arum, Lulus Mualimin, Danny Setyawijayanto
PDF
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