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Vol 7, No 2 (2019) PENGARUH PERBEDAAN FORMULASI TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PADA MUFFIN NON TERIGU Abstract  PDF
Astien Iftahul Fauziyah, Yunianta Yunianta
 
Vol 7, No 4 (2019) PENGARUH PENAMBAHAN MALTODEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK BUBUK KALDU JAMUR TIRAM Abstract  PDF
Ahmad Faruq Abidin, Sudarminto Setyo Yuwono, Jaya Mahar Maligan
 
Vol 9, No 1 (2021) PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS Abstract  PDF
Syahrizal Nasution, Didah Nur Faridah, Eni Kusumaningtyas, Zakiah Wulandari, Harsi Dewantari Kusumaningrum
 
Vol 6, No 3 (2018) PENGARUH PROPORSI TELUR DAN GULA SERTA SUHU PENGOVENAN TERHADAP KUALITAS FISIK, KIMIA, DAN ORGANOLEPTIK PADA BOLU BEBAS GLUTEN DARI PASTA UBI KAYU (Manihot Esculenta) Abstract  PDF
Rahma Hambyah Imami, Aji Sutrisno
 
Vol 7, No 1 (2019) PENGARUH PENAMBAHAN GEL PORANG DAN BAGIAN TELUR TERHADAP KARAKTERISTIK MUFFIN PASTA SINGKONG DAN KEDELAI HITAM Abstract  PDF
Delvi Addelia Vriyanie, Aji Sutrisno
 
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