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    • #KodeprogramstudiNamaprogramstudiNamajenjangTahunNama JurnalJudul
       
    141203Teknologi PanganS1Feb 2013AgritechCalcium Cloride Soaking and Edible Coating Treatment for Improving The Quality of French Fried Potatoes from Tenggo and Krespo Varieties
    241203Teknologi PanganS1 20191ST INTERNATIONAL CONFERENCE ON LIFE AND APPLIED SCIENCES FOR SUSTAINABLE RURAL DEVELOPMENTCharacteristics of cheese analogue from corn extract added by papain and pineapple extract
    341203Teknologi PanganS1 2019IOP Conference Series: Earth and Environmental ScienceContent of dietary fiber and vitamin A in slice jam of Tamarillo (Solanum betaceum Cav.) and watermelon albedo as complementary foods for school-age children
    441203Teknologi PanganS1MAY 2017AGRITECHEffect of Culture Concentration and Sweet Potato Prebiotic to the Properties of Sweet Corn Juice Probiotic
    541203Teknologi PanganS1FEB 2018INTERNATIONAL FOOD RESEARCH JOURNALFormulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flour
    641203Teknologi PanganS1FEB 2014AGRITECHMoisture Sorption Isotherm of Instan Corn Flour from Four Variety of Corn
    741203Teknologi PanganS1MAY 2016AGRITECHPhysical, Chemical, and Functional Properties of Corn Flour Processed by Fermentation
    841203Teknologi PanganS1JUN 2017ADVANCED SCIENCE LETTERSQuality Deterioration and Shelf Life Estimation of Corn Yogurt was Packaged by Glass Bottle
    941203Teknologi PanganS1 2018INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY (ISFA) 2017Quality evaluation of polypropylene packaged corn yogurt during storage
    1041203Teknologi PanganS1IOP Conference Series: Earth and Environmental ScienceThe characteristics of cookies from sorghum flour and almond flour with variations in the type of fat
    1141203Teknologi PanganS1 2018INTERNATIONAL CONFERENCE ON INNOVATION IN EDUCATION, SCIENCE AND CULTURE (ICIESC-2017)The Effect Of Additional Detergent In Crude Palm Oil In The Process Of Separation Stearin
    1241203Teknologi PanganS1 20212ND INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2020The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milk
    1341203Teknologi PanganS1 2018AGRITECHThe Effect of Fe-Fortification on Chemical and Sensory Properties of Cassava Biscuits Supplemented with Fish and Tempeh Flours
    1441203Teknologi PanganS1MAY 2 2019INTERNATIONAL JOURNAL OF FOOD SCIENCEThe Formulation of Cheese Analogue from Sweet Corn Extract
    1541203Teknologi PanganS1 2020INTERNATIONAL CONFERENCE ON FOOD AND BIO-INDUSTRY 2019The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers