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Vol 15, No 1 (2021) PENGARUH PENAMBAHAN BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG SORGUM FERMENTASI. Abstract  PDF (Bahasa Indonesia)
Seveline Seveline, Heni Oktafiana, Wijaya Murti Indriatama, Moh Taufik
 
Vol 15, No 2 (2021) PERFORMANCE IMPROVEMENT OF YOGURT THROUGH THE VARIATION OF ROSELLE EXTRACT ADDITION AND FERMENTATION TIME Abstract  PDF
Ike Sitoresmi Mulyo Purbowati, Karseno Karseno, Ali Maksum, Ibrahim Aldaw Ibrahim
 
Vol 15, No 2 (2021) KARAKTERISTIK JAMBAL ROTI IKAN MANYUNG (Arius thalassinus) DENGAN SUPLEMENTASI BAKTERI ASAM LAKTAT INDIGENOUS Abstract  PDF (Bahasa Indonesia)
Merkuria Karyantina Karyantina, Sri Anggrahini, Tyas Utami, Endang Sutriswati Rahayu
 
Vol 14, No 2 (2020) PENGARUH MADU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI VELVA JAMBU BIJI MERAH (Psidium guajava L.) PROBIOTIK (Lactobacillus acidophilus IFO 13951) Abstract  PDF (Bahasa Indonesia)
Mandasia Pangastuti, Dwi Ishartani, Rohula Utami, M. Zukhrufuz Zaman
 
Vol 9, No 1 (2015) ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI FERMENTASI ALAMI BIJI KAKAO SEBAGAI KANDIDAT AGEN ANTIKAPANG Abstract  PDF (Bahasa Indonesia)
Nurul Isnaini Fitriyana, Sony Suwasono, Joni Kusnadi
 
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