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Issue Title
 
Vol 7, No 1 (2006) The Use of urea Crystallization Method for The Preparation of -3 Fatty Acids Concentrate from fish oils: A Review Abstract   PDF
Teti Estiasih
 
Vol 14, No 1 (2013) The Utilization of Tuna (Yellowfin tuna), Sweet Potato (Ipomoea batatas) and Sago (Metroxylon sago sp) in making of Kamaboko Abstract   PDF
M. Suryono, Harijono harijono, Yunianta yunianta
 
Vol 12, No 1 (2011) Therapy of Endogenous Thrombolysis with Dietary Natto Based on Inferior Local Beans in Atherogenic Rat (Rattus Norvegicus) Model Abstract   PDF
Nur Kholis, Veni Ardini Dewi Yanti
 
Vol 10, No 2 (2009) Thermal Characteristics of Mozzarella Cheese Product (Study on Citric Acid Concentration) Abstract   PDF
Nur Komar, La Choviya Hawa, La Choviya Hawa, Rika Prastiwi, Rika Prastiwi
 
Vol 14, No 3 (2013) Types and concentration affect of natural preservatives on the quality of palm sugar Abstract   PDF
Rifda Naufalin Naufalin, Tri Yanto, Anna Sulistyaningrum
 
Vol 11, No 1 (2010) Urea Crystallization Optimization of Oil from Lemuru (Sardinella longiceps) Meal Processing by Product for Concentrate ω-3 Fatty Acids Preparation Abstract   PDF
Teti Estiasih
 
Vol 15, No 1 (2014) Utilization of Microwave Pretreatment Process Degradation of Lignin in Pulp Sugarcane (Bagasse) in Bioethanol Production Abstract   PDF
Niken Lila Widyawati, Bambang Dwi Argo, Yusuf Hendrawan
 
Vol 14, No 1 (2013) Utilization of Nypa (Nypa fruticans) Bark for Making Biocharcoal Briquette as Alternative of Energy Sources Abstract   PDF
Arie Febrianto Mulyadi, Ika Atsari Dewi, Panji Deoranto
 
Vol 14, No 3 (2013) Utilization of Pineapple Juice Base Growth Medium for Lipid Production by Xanthophyllomyces dendrorhous Abstract   PDF
Ria Dewi Andriani, Saengchai Akeprathumchai, Kobkul Laoteng, Kanokwan Poomputsa, Phenjun Mekvichitsaeng
 
Vol 8, No 3 (2007) Utilization of Tamarind (Tamarindus indica) Seed for Coagulation of Tofu Industry Wastewater (Study on Tamarind Seed Powder Concentration and Stirring Time) Abstract   PDF
Irnia Nurika, Aunur Rofiq Mulyarto, Kunty Afshari
 
Vol 6, No 3 (2005) Utilization of Used Frying Oil in the Making of Soap: Effect of Saponification Time and a Dextrin Concentration Abstract   PDF
Susinggih Wijana, Siti Asmaul Mustaniroh, Indha Wahyuningrum
 
Vol 2, No 2 (2001) Utilization Possibility of Cacao Fruit Shell (Theobroma cacao, L) as A Source of Natural Pigment (- Carotene) Abstract   PDF
Siti Narsito Wulan
 
Vol 8, No 2 (2007) VCO (Virgine Coconut Oil) Preparation by Enzymatic Method Using Crude Papain Abstract   PDF
Sri Winarti, Jariyah Jariyah, Yudi Purnomo
 
Vol 9, No 1 (2008) Viability and Sublethal Detection of Probiotic Bacteria on Instant Freeze-Dried Fermented Soy Milk (Study on Isolate Type and Sucrose Concentration as Cryoprotectant) Abstract   PDF
Fithri Choirun Nisa, Agustin Krisna Wardani, Ruth Chrisnasari
 
Vol 7, No 3 (2006) Viability of Immobilized Probiotic Bacteria, Bifidobacterium bifidum, Lactobacillus acidophilus and Lactobacilus casei, in an Emulsion of Corn and Their Survival in Subsequent Treatments Abstract   PDF
Jaya Mahar Maligan, Joni Kusnadi, Erni Sofia Murtini
 
Vol 12, No 3 (2011) Viability of The Lactobacillus casei Probiotic in Yoghurt from Goat Milk during Frozen Storage Abstract   PDF
Antonia Nani Cahyanti
 
Vol 15, No 1 (2014) Voltage and Frequecy Effect to Characteristic and Amount of Microorganism of Starfruit Extract (Averrhoa carambola L) Using Pulsed Electric Field (PEF) Abstract   PDF
Sumardi Hadi Sumarlan, Riska Dwi April Liani, Rini Yulianingsih, Dina Wahyu Indriani
 
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