Showing 1 - 6 results of 6 for search '"Jurnal Pangan dan Agroindustri"', query time: 0.03s Refine Results
  1. 1
    Optimasi Proses Penjernihan Nira Sorgum Manis (Sorghum Bicolor L. Moench) Menggunakan Sentrifugasi

    Optimasi Proses Penjernihan Nira Sorgum Manis (Sorghum Bicolor L. Moench) Menggunakan Sentrifugasi by Nur Istianah, Yayank Ulfa Fatmala, Dego Yusa Ali, Widya Dwi Rukmi Putri

    Published 2025-01-01
    “…Jurnal Pangan dan Agroindustri…”
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  2. 2
    Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle

    Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle by Nur Anisya Faten Mohd Rozali, Neneng Windayani, Wenny Bekti Sunarharum, Siti Rashima Romli, Adi MD Sikin, Wan Saidatul Syida Wan Kamarudin

    Published 2025-01-01
    “…Jurnal Pangan dan Agroindustri…”
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  3. 3
    Edible Film Whey-Gelatin: Lama Gelasi, Solubilitas dan Mikrostruktur dengan Penggabungan Bubuk Teh Hijau

    Edible Film Whey-Gelatin: Lama Gelasi, Solubilitas dan Mikrostruktur dengan Penggabungan Bubuk Teh Hijau by Fahrullah Fahrullah, Basriani Basriani, Cis Anita, Farah Febryanti, Fitriyani Fitriyani

    Published 2025-01-01
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  4. 4
    Effect of Adding Different Active Substances on Inhibition Zone Diameter and Microstructural Properties of Composite Bioplastics

    Effect of Adding Different Active Substances on Inhibition Zone Diameter and Microstructural Properties of Composite Bioplastics by Nelsy Dian Permatasari, Jatmiko Eko Witoyo, Donor Utomo M. Susilo, Ayu Rahayu Saraswati, Masruri, Sudarminto Setyo Yuwono, Simon Bambang Widjanarko

    Published 2025-01-01
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  5. 5
    Pengaruh Edible Coating Berbasis Kitosan, Ekstrak Aloe Vera Dengan Penambahan Pektin Jeruk Terhadap Masa Simpan Buah Pir Potong

    Pengaruh Edible Coating Berbasis Kitosan, Ekstrak Aloe Vera Dengan Penambahan Pektin Jeruk Terhadap Masa Simpan Buah Pir Potong by Muryeti Muryeti, Koulan Sadida

    Published 2025-01-01
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  6. 6
    Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design

    Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design by Hendrix Yulis Setyawan, Eka Wahyu Belianna, Lana Izzatul Afifal, Devi Dwi Damayanti, Dhea Aura Bening Shafira, Karlina Wijayanti

    Published 2025-01-01
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