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Browsing by Author MARYANTO, Maryanto

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Showing results 1 to 7 of 7
Issue DateTitleAuthor(s)
2016-12-01Aktivitas Air, Kurva Sorpsi Isothermis serta Perkiraan Umur Simpan Flake Ubi Kayu dengan Variasi Penambahan Koro Pedang (Water Activity, Moisture Sorption Isotherm and Shelf Life of Cassava Flake with Jack Bean Addition)LINDRIATI, Triana; MARYANTO, Maryanto
2020-02-28AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAINWITONO, Yuli; MARYANTO, Maryanto; TARUNA, Iwan; MASAHID, Ardiyan Dwi; CAHYANINGATI, Kinanti
2019Antioxidative and Sensory Properties of Tea Made from Jambolan (Syzygium cumini) Fruit PeelSARI, Puspita; EL FITRIYAH, Nawal Abdah; KUSWARDHANI, Nita; PALUPI, Niken Widya; MARYANTO, Maryanto
2018-12-01Karakteristik Fisik dan Kimia Tepung Jamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pleurotus ostreatus) Tervariasi Perlakuan Blansing (Physicochemycal Characteristics of Paddy Straw Mushroom (Volvariella volvacea) and Oyster Mushroom (Pleurotus ostreatus) Flour Prepared by Different Blanching Treatment)YULIANI, Yuliani; MARYANTO, Maryanto; NURHAYATI, Nurhayati
2019-06-01Karakteristik Flake Ubi Jalar Orange dan Ungu dengan Penambahan Minyak Nabati (Minyak Sawit, Minyak Kelapa, dan Margarin) (Characteristic of Orange and Purple Sweet Potatoes Flake Added by Vegetable Oils (Palm Oil, Coconut Oil and Margarine)RAHMAWATI, Avinda Nur; MARYANTO, Maryanto; NURHAYATI, Nurhayati
2016-02-26Relationship Antioxidant Concentration and Volume headspace on The Rancidity of Fish Oil During StoragePALUPI, Niken Widya; MARYANTO, Maryanto; PURWOWIBOWO, Edi
2018-08-29Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency FoodNURHAYATI, Nurhayati; MARYANTO, Maryanto; GANDANINGRUM, Larasati
Showing results 1 to 7 of 7