Browse Title Index


 
Issue Title
 
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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