Effect of hydrothermal treatment on physicochemical of arenga starch von Rahmayuni, Efendi, Raswen, Zalfiatri, Yelmira, Dwianda, Najla Rizqa, Kurniawan, Ilham

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Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative von Efendi, Raswen, Restuhadi, Fajar, Hasibuan, Ahmad Ibrahim Roni Surya, Lestari, Masniar Indah, Rossi, Evy

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Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan von Khairiyah, Jamiatul, Efendi, Raswen, Herawati, Netti

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Pendugaan Umur Simpan Rendang Telur yang Dikemas Plastik High Density Polyetilen (HDPE) dan Aluminium Foil dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi von Efendi, Raswen, Ayu, Dewi Fortuna, Nofaren, Nadya

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Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill) von Ayu, Dewi Fortuna, Efendi, Raswen, Johan, Vonny Setiaries, Habibah, Lutfi

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SHELF-LIFE ESTIMATION OF PINEAPPLE CHIPS BY A WATER SORPTION ISOTHERM CURVE APPROACH von Dewi Fortuna Ayu, Nurmadhona Nurmadhona, Raswen Efendi

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Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage von Rossi, Evy, RESTUHADI, FAJAR, EFENDI, RASWEN, DEWI, YOSSIE KHARISMA

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Pendugaan umur simpan kerupuk sagu goreng dengan pendekatan kurva isoterm sorpsi air [Shelf-life estimation of fried sago crackers by water sorption isotherm curve approach] von Ayu, Dewi Fortuna, Situmorang, Budi Lambok, Efendi, Raswen, Juarsa, Rahmadini Payla

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Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation von Rossi, Evy, Restuhadi, Fajar, Efendi, Raswen, Yusmarini, Yusmarini, Rahmayuni, Rahmayuni, Riftyan, Emma, Winata, Bisma Panca, Ashara, Yolanda, Pato, Usman

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Edible Coating Pati Jagung dengan Penambahan Ekstrak Jahe Merah untuk Memperpanjang Umur Simpan Tomat (Lycopersicum esculentum) von Putri, Desi Septia, Harun, Noviar, Efendi, Raswen, Dewi, Yossie Kharisma

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Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Solid Waste of Soymilk production von Rossi, Evy, Ali, Akhyar, Efendi, Raswen, Restuhadi, Fajar, Zalfiatri, Yelmira, Sofyan, Yurnalis, Aritonang, Salam N, Purwati, Endang

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Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning dan Tempe von Yanti, Novita, Shanti, Fitriani, Efendi, Raswen

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