Journal of Applied Food Technology • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

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Issue Title
 
Vol 4, No 2 (2017) Renin Angiotensin Aldosterone System (RAAS) Profile of Administration of Ethanol Extract of Purple Sweet Potato Var. Ayamurasaki in Doca-Salt Hypertensive Rats Abstract   PDF
Irma Sarita Rahmawati, Soetjipto Soetjipto, Annis Catur Adi, Aulanni’am Aulanni’am
 
Vol 6, No 2 (2019) Review on Pathogenic Bacteria Listeria monocytogenes, the Detection and the Sequencing Gene Methods Isolated from Meat Products Abstract   PDF
Bhakti Etza Setiani, Yoyok Budi Pramono, Lutfi Purwitasari
 
Vol 7, No 1 (2020) Study in Agroindustry of Salted Egg: Length of Salting Process and Marketing Reach Aspects Abstract   PDF
Wulan Sumekar, Ahmad Ni'matullah Al-Baarri
 
Vol 6, No 1 (2019) The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.) Abstract   PDF
Jeki Mediantari Wahyu Wibawanti, Zulfanita Zulfanita, Dedi Runanto
 
Vol 5, No 2 (2018) The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose Abstract   PDF
Widia Pangetika, Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo
 
Vol 3, No 2 (2016) The Characteristics of Buffalo Hide as Raw Material for Gelatin Production Abstract   PDF
Sri Mulyani, Francis M.C. Sigit Setyabudi, Yudi Pranoto, Umar Santoso
 
Vol 4, No 1 (2017) The Effect of Different Addition of Jicama (Pachyrhizus erosus) Extract to the Value of Total Lactic Acid Bacteria, Chemical Properties and Organoleptic in Soyghurt Abstract   PDF
Asharina Nabila, Valentinus Priyo Bintoro, Ahmad Ni'matullah Al-Baarri
 
Vol 7, No 1 (2020) The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir Abstract   PDF
Nurwantoro Nurwantoro, Siti Susanti, Heni Rizqiati
 
Vol 7, No 1 (2020) The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage Abstract   PDF
Ratih Hardiyanti, Anjar Ruspita Sari
 
Vol 6, No 1 (2019) The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice Abstract   PDF
Eries Kusmiandany, Yoga Pratama, Yoyok Budi Pramono
 
Vol 4, No 1 (2017) The Effect of Orange Peel Pectin Addition on Overrun, Melting Time, Total Solids, Total Dissolved Solids of Sherbet Abstract   PDF
Hasna Rahma Aulia, Nurwantoro Nurwantoro, Anang Mohamad Legowo
 
Vol 6, No 2 (2019) The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum Abstract   PDF
Sri Mulyani, Umar Santoso, Yudi Pranoto, Francis M.C. Setyabudi, Anang Mohamad Legowo
 
Vol 6, No 2 (2019) The Physical and Chemical Properties of Marshmallow made from Bufallo (Bubalus bubalis) Hide Gelatin Compared to Commercial Gelatin Abstract   PDF
Umar Santoso, Yudi Pranoto, Yessy Tania Afriyanti, Sri Mulyani
 
Vol 5, No 1 (2018) Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Abstract   PDF
Lusida Mulia Arganis, Heni Rizqiati, Anang Mohamad Legowo, Yoyok Budi Pramono, Ahmad Ni'matullah Al-Baarri
 
Vol 1, No 2 (2014) Total Lactic Acid Bacteria, pH Values, Soluble Protein and Antioxidant Activity of Dadih using L. casei and L. plantarum with Different Fermentation Time Abstract   PDF
Ayu Hapsari, Anang Mohamad Legowo, Yoyok Budi Pramono
 
Vol 3, No 2 (2016) Total Sugar Content, Protein, Adhesiveness, and Hardness of Fermented Jackfruit Seeds Flour by Kluyveromyces marxianus and Saccharomyces cerevisiae Abstract   PDF
Fathiyatul Islamiyah, Siti Susanti, Ahmad Ni'matullah Al-Baarri
 
Vol 5, No 1 (2018) Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition Abstract   PDF
Anugrah Tamam Basroni, Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo
 
Vol 7, No 1 (2020) Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia Abstract   PDF
Ahmad Ni'matullah Al-Baarri, Dian Ari Setianingsih, Yoyok Budi Pramono
 
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