The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product von Mulyani, Rizka, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Adi, Prakoso

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Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus von Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Widodo, Widodo, Wahyuni, Endang

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Kestabilan emulsi dan oksidasi low fat mayonnaise menggunakan kefir sebagai alternatif emulsifier von Evanuarini, Herly, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Hastuti, Pudji

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Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca) von Martharini, Dwitiya, Indratiningsih, Indratiningsih

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Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer von Evanuarini, Herly, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Hastuti, Pudji

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Change of Mare Milk Quality During Storage at Room Temperature von ., Nurliyani, Aryuanti, Friska, ., Indratiningsih

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PRODUKSI LOW CALORIE SWEET BIO-YOGHURT DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) SEBAGAI PENGGANTI GULA (Production of Low Calorie Sweet Bio-Yoghurt with The Additi... von Widodo, Widodo, Munawaroh, Naimatun, Indratiningsih, Indratiningsih

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Microbiological and physicochemical quality of pasteurized milk supplemented with sappan wood extract (Caesalpinia sappan L.) von Kimestri, A B, Indratiningsih, Widodo

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Characteristics of Goat Milk Kefir with Addition of Red Yeast Rice Extract During Storage von Melani, Dilla, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih

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Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer von Evanuarini, Herly, ., Nurliyani, ., Indratiningsih, Hastuti, Pudji

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Conjugated Linoleic Acid Synthesis in Milk Fermented with Lactobacillus casei Strain AG von ., Widodo, Surya Suka, Ari, Estancia, Kafaah, Widianto, Donny, ., Indratiningsih

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Characteristics of fermented goat milk using combination of kombucha and Lactobacillus casei starters von Nurliyani, Indratiningsih, Widodo, Sukarno, A S, Suciati, F

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ISOLATION AND IDENTIFICATION OF GOAT MILK-DERIVED Lactobacillus paracasei M104 AND Pediococcus pentosaceus M103 AND THEIR POTENTIAL USE AS STARTER CULTURE FOR FERMENTATION von Wahyuni, Endang, Taufiq, Tiyas Tono

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Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum von Suciati, Fitri, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih

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THE PERFORMANCE OF MILK PRODUCTION, TOTAL MILK REVENUE AND REPRODUCTION INDICATORS ON DAIRY SMALLHOLDERS IN YOGYAKARTA AND EAST JAVA, INDONESIA von Nurtini, Sudi, Rochijan, Rochijan, Guntoro, Budi, Widyobroto, Budi Prasetyo, Indratiningsih, Indratiningsih, Umami, Nafiatul

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Kandungan Kolesterol Bubuk Telur pada Perbedaan Metode Pembuatannya von (Indratiningsih), Indratiningsih

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KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN von (Indratiningsih), Indratiningsih, (Nurliyani), Nurliyani, (Rihastuti), Rihastuti, Wahyuni, Endang, (Widodo), Widodo

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Pengaruh Penggunaan Minyak Lemuru dan Minyak Sawit dalam Ransum terhadap Kinerja dan Kualitas Telur Puyuh von Noviandi, Cuk Tri, Mas'adi, Ali, (Zuprizal), Zuprizal, (Indratiningsih), Indratiningsih, Yuwanta, Tri, Harimurti, Sri

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