Hasil Pencarian - Lilik Eka Radiati

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  1. 1
    Effects of Enzyme and Emulsifier on Process Cheese Quality

    Effects of Enzyme and Emulsifier on Process Cheese Quality oleh Lilik Eka Radiati

    Diterbitkan 2012-02-01
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  2. 2
    Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans

    Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans oleh Dedi Fardiaz, Lilik Eka Radiati

    Diterbitkan 2012-03-01
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  3. 3
    Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik

    Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik oleh Digna Anissa, Lilik Eka Radiati

    Diterbitkan 2018-10-01
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  4. 4
    The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk

    The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk oleh Naili Iqrimah, Purwadi Purwadi, Lilik Eka Radiati

    Diterbitkan 2013-09-01
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  5. 5
    Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat

    Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat oleh Djalal Rosyidi, Lilik Eka Radiati, Nadhirotul Uyun

    Diterbitkan 2012-02-01
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  6. 6
    Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt

    Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt oleh Lilik Eka Radiati, Firman Jaya, Heldy Oktavia

    Diterbitkan 2016-09-01
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  7. 7
    The Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids

    The Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids oleh Ria Marsella, Imam Thohari, Lilik Eka Radiati

    Diterbitkan 2017-03-01
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  8. 8
    The Effect of Heating and Postfermentation on Lactoferrin of Fresh and Kefir Goat Milk

    The Effect of Heating and Postfermentation on Lactoferrin of Fresh and Kefir Goat Milk oleh Erfan Kustiawan, Hari Purnomo, Lilik Eka Radiati

    Diterbitkan 2012-02-01
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  9. 9
    Bioactive Components of Rubber Tree Honey (Hevea Brasiliensis) and Calliandra (Calliandra Callothyrsus) and Kapok Honey (Ceiba Pentandra)

    Bioactive Components of Rubber Tree Honey (Hevea Brasiliensis) and Calliandra (Calliandra Callothyrsus) and Kapok Honey (Ceiba Pentandra) oleh Ustadi Ustadi, Lilik Eka Radiati, Imam Thohari

    Diterbitkan 2017-11-01
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  10. 10
    Evaluation of Physicochemical Properties and Exopolysaccharides Production of Single Culture and Mixed Culture in Set Yoghurt

    Evaluation of Physicochemical Properties and Exopolysaccharides Production of Single Culture and Mixed Culture in Set Yoghurt oleh Heldy Oktavia, Lilik Eka Radiati, Djalal Rosyidi

    Diterbitkan 2016-03-01
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  11. 11
    The Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities

    The Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chem... oleh Agus Triawan, Purwadi Purwadi, Lilik Eka Radiati

    Diterbitkan 2017-03-01
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  12. 12
    Kajian kualitas susu sapi perah PFH (studi kasus pada anggota Koperasi Agro Niaga di Kecamatan Jabung Kabupaten Malang)

    Kajian kualitas susu sapi perah PFH (studi kasus pada anggota Koperasi Agro Niaga di Kecamatan Jabung Kabupaten Malang) oleh Kartika Budi Utami, Lilik Eka Radiati, Puguh Surjowardojo

    Diterbitkan 2014-08-01
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  13. 13
    Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis

    Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis oleh Meilan Archadiya, Lilik Eka Radiati, Manik Eirry Sawitri

    Diterbitkan 2021-04-01
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  14. 14
    THE IMPROVEMENT AND APPLICATION OF EI-GUN (ELECTRICAL INSEMINATION GUN) FOR ARTIFICIAL INSEMINATION (AI) USING GOAT FRESH SEMEN

    THE IMPROVEMENT AND APPLICATION OF EI-GUN (ELECTRICAL INSEMINATION GUN) FOR ARTIFICIAL INSEMINATION (AI) USING GOAT FRESH SEMEN oleh Mirsa Ita Dewi, Gatot Ciptadi, Lilik Eka Radiati

    Diterbitkan 2017-03-01
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  15. 15
    Peningkatan potensi pangan fungsional naget daging kelinci dengan substitusi wheat bran, pollard dan rumput laut

    Peningkatan potensi pangan fungsional naget daging kelinci dengan substitusi wheat bran, pollard dan rumput laut oleh Errythrina Vinifera Arnyke, Djalal Rosyidi, Lilik Eka Radiati

    Diterbitkan 2014-07-01
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  16. 16
    Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink

    Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink oleh Martha Anggraeni Christiana, Lilik Eka Radiati, Purwadi Purwadi

    Diterbitkan 2017-03-01
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  17. 17
    Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza Roxb.) terhadap kadar asam lemak bebas (FFA), pH dan kadar kurkumin pada telur asin

    Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza Roxb.) terhadap kadar asam lemak bebas (FFA), pH dan kadar kurkumin pada telur asin oleh Muflihuda Agiel Kurniawan, Imam Thohari, Lilik Eka Radiati

    Diterbitkan 2015-04-01
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  18. 18
    The Study of Propolis, Pollen, and Royal Jelly Enrichment at Honey Product as Natural Antioxidant

    The Study of Propolis, Pollen, and Royal Jelly Enrichment at Honey Product as Natural Antioxidant oleh Lilik Eka Radiati, Imam Thohari, Nurul Huda Agustina

    Diterbitkan 2012-02-01
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  19. 19
    The Effect of B Type Gelatine (Beef Gelatine) used on The Water Holding Capacity, Melting Time and Organoleptic Quality of Frozen Yoghurt

    The Effect of B Type Gelatine (Beef Gelatine) used on The Water Holding Capacity, Melting Time and Organoleptic Quality of Frozen Yoghurt oleh Eny Sri Widyastuti, Lilik Eka Radiati, Agus Purwanto

    Diterbitkan 2012-02-01
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  20. 20
    Carboxymethyle Cellulose (CMC) Addition In Term of Taste, Aroma, Color, pH, Viscosity, and Turbidity of Apple Cider Honey Drink

    Carboxymethyle Cellulose (CMC) Addition In Term of Taste, Aroma, Color, pH, Viscosity, and Turbidity of Apple Cider Honey Drink oleh Ditha Novi Anggraini, Lilik Eka Radiati, Purwadi Purwadi

    Diterbitkan 2017-03-01
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