Data Google Scholar
Showing 18,361-18,380 of 36,847 items.
| Title | Nama | # |
|---|---|---|
| Opportunities for Sea Toll for the Maritime Industry | Dr ABDUL AZIZ AHMAD, S.E., M.Si | Detil |
| Marketing Efficiency of The “Emping melinjo” in Farmer Women Groups in Batang Region, Central Java | SYAHRUL GANDA SUKMAYA, S.E, M.Si | Detil |
| Daya Saing Dan Dampak Kebijakan Komoditas Kedelai Di Kabupaten Lamongan Provinsi Jawa Timur | SYAHRUL GANDA SUKMAYA, S.E, M.Si | Detil |
| DAYA SAING KOMPETITIF KEDELAI: PENDEKATAN POLICY ANALYSIS MATRIX (PAM)(KASUS DI KABUPATEN LAMONGAN, PROVINSI JAWA TIMUR) | SYAHRUL GANDA SUKMAYA, S.E, M.Si | Detil |
| Analisis Produksi dan Pendapatan Usahatani Padi dengan Metode System Of Rice Intensification (Kabupaten Bogor, Provinsi Jawa Barat) | SYAHRUL GANDA SUKMAYA, S.E, M.Si | Detil |
| Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC) | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Karakteristik Warna (Hue, Chroma, Whiteness Index), Rendemen, dan Persentase Whey Keju dengan Penambahan Teh Hitam Orthodox (Camellia sinensis var. assamica) | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Pengaruh Penambahan Whey Protein Concentrate terhadap Viskositas, Sineresis dan Water Holding Capacity Yogurt Susu Sapi Rendah Lemak | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Physical Characteristics of Emulsion-Type Sausage from Lamb Meat with Varying Fat Levels | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Yield, Composition, Texture, and Sensory Characteristics of Cottage Cheese Produced with the Incorporation of Different Herb Extracts | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| KARAKTERISTIK FISIK SOSIS DAGING DOMBA DENGAN KADAR LEMAK YANG BERBEDA | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| KUALITAS KEFIR YANG DIPRODUKSI DENGAN BERBAGAI JENIS BAHAN BAKU SUSU | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| PENGARUH PENAMBAHAN INULIN TERHADAP pH, WARNA DAN SINERESIS YOGURT SUSU RENDAH LEMAK | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Pengaruh jenis susu pada pH, total asam dan warna kefir tradisional | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Preliminary investigation on the processability of low-fat herbal cheese manufactured with the addition of moringa, bidara, and bay leaves extracts | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Kecepatan Leleh, Warna dan Tekstur Secara Sensoris Es Krim Dengan Penambahan Sari Buah Bit Merah (Beta vulgaris L.) | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| PELATIHAN OLAHAN BERBASIS SUSU FERMENTASI SEBAGAI ALTERNATIF PRODUK MINUMAN DI MASA PANDEMI COVID 19 PADA KELOMPOK WANITA TERNAK BOBOTSARI PURBALINGGA | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Microbiological profile of concentrated yoghurt manufactured from low and full fat milk during storage | Dr TRIANA SETYAWARDANI, M.P. | Detil |