PROSEDUR ANALISA UNTUK BAHAN MAKANAN DAN PERTANIAN, EDISI KEEMPAT

Edition

4

ISBN/ISSN

979-499-227-5

Collation

viii, 138 hlm. : ilus. ; 28 cm.

Series Title

-

Call Number

664.07 Sud p

Sukses Meramu Sendiri PROBIOTIK Untuk Perikanan, Peternakan, dan Pertanian

Edition

-

ISBN/ISSN

602-7819-84-7

Collation

vi, 196 hlm. ; 21 cm

Series Title

-

Call Number

636.08 Sud s

Membuat Filet Lele & Produk Olahannya Bakso, Nugget, Pempek, Sosis, Rolade, O…

Edition

-

ISBN/ISSN

978-979-002-637-7

Collation

83 hlm. : il. ; 23 cm

Series Title

-

Call Number

664 Mun m

PETUNJUK LABORATORIUM: ANALISIS PANGAN

Edition

-

ISBN/ISSN

979-493-038-5

Collation

xiii, 229 hlm. : ilus. ; 23 cm.

Series Title

-

Call Number

664.07 Apr p

MAKANAN IKAN

Edition

-

ISBN/ISSN

979-803-114-8

Collation

190 hlm. : ilus. ; 21 cm.

Series Title

-

Call Number

636.085 Muj m

PENGARUH KEMASAN POLIETILEN (PE) DAN POLIPROPILEN (PP) TERHADAP KUALITAS FILL…

Tujuan penelitian ini adalah mengetahui pengaruh kemasan polietilen dan polipropilen serta lama penyimpanan terhadap m\\Xu fillet patin selama penyimpanan dingin. Penelitian ini telah dilaksanakan …

Meat, Poultry, and Seafood Technology

Edition

-

ISBN/ISSN

0-13-568600-8

Collation

ix, 276 p. : ill, ; 24 cm

Series Title

-

Call Number

641.36 Hen m

HUBUNGAN PERSONAL HYGIENE DAN SANITASI MAKANAN DENGAN KEBERADAAN ESCHERICHIA …

ABSTRACT Escherichia coli is an indicator of food contamination that can cause foodborne disease. Escherichia coli contamination in food can be caused by personal hygiene of food handlers and poor …

ANALISIS HIGIENE SANITASI PENJAMAH MAKANAN DAN KEBERADAAN BAKTERI ESCHERICHIA…

Poor hygiene and sanitation of handlers can contaminate food. Pempek made from fish meat with high protein and water content can be a medium for E. coli bacteria to breed. The purpose of the study …

ANALISIS HYGIENE SANITASI DAN KEBERADAAN BAKTERI ESCHERICHIA COLI (E.coli) PA…

Fried food has the potential for the presence of e.coli bacteria due to the lack of application of the principles of food sanitation hygiene. The purpose of the study was to analyze the hygiene of …

Alternatif Pengganti Formalin pada produk pangan

Edition

-

ISBN/ISSN

979-3842-27-X

Collation

viii, 63 hlm. ; 21 cm

Series Title

-

Call Number

641.61 Wid a

PAKAN IKAN ALAMI

Edition

-

ISBN/ISSN

979-497-441-2

Collation

87 hlm.: ilus. ; 21 cm.

Series Title

-

Call Number

307.2 Dja p

Pewarna Alami Sumber dan Aplikasinya pada makanan & Kesehatan

Edition

1

ISBN/ISSN

978-602-262-133-1

Collation

viii, 182 hlm.; ilus.; 26cm

Series Title

-

Call Number

664.8 Nug p

HEALTHIER STRATEGY FOR TEENS AND YOUNG PROFESSIONAL

Edition

-

ISBN/ISSN

978-602-452-371-8

Collation

149 hlm.; 23 cm

Series Title

-

Call Number

641.563 Xan h

KARAKTERISTIK FISIK KIMIA DAN SENSORIS ROTI DENGAN SUBSTITUSI TEPUNG KACANG H…

This research aimed to study the type of germinated mung bean flour and substitution of germinated mung bean flour on physical, chemical and sensory characteristics of bread. The study used a Facto…

Membuat AGAR dari RUMPUT LAUT Gracilaria sp.

Edition

-

ISBN/ISSN

978-979-002-573-8

Collation

iv, 76 hlm.; 23 cm

Series Title

-

Call Number

641.3 Mur m

Penuntun Praktek : MIKROBIOLOGI PANGAN

Edition

-

ISBN/ISSN

979-493-002-4

Collation

142 hlm.; 28 cm

Series Title

-

Call Number

576.163 Far p

OPTIMALISASI PROSES PEMBUATAN TEMPE LOTUS (Nelumbo nucifera) TERHADAP KADAR P…

This study aimed to determine the optimal process and the nutrional content of lotus seed tempeh. This study has used 2 stages of research design, the first stage of optimizing the treatment proces…

OPTIMALISASI PROSES TERHADAP RESPON DERAJAT KEASAMAN (pH) PADA TEMPE BIJI LOT…

This study aims to determine the best combination of processes in manufacturing lotus tempeh and the total number of living microbes in fermented lotus seeds. This study uses two stages of research…

Meramu PAKAN IKAN KERAPU

Edition

-

ISBN/ISSN

979-489-542-3

Collation

viii, 56 hlm. : ilus. ; 21 cm.

Series Title

-

Call Number

636.085 Sya m

BEKATUL: MAKANAN YANG MENYEHATKAN

Edition

-

ISBN/ISSN

979-006-066-1

Collation

vi, 50 hlm. ; 23 cm

Series Title

-

Call Number

641.331 Nur b

Pewarna Nabati Makanan

Edition

-

ISBN/ISSN

978-979-21-1339-6

Collation

201 hlm. : ilus.; 20 cm.

Series Title

-

Call Number

664.062 Pit p

MAKANAN IKAN, EDISI REVISI

Edition

-

ISBN/ISSN

979-8031-14-8

Collation

viii, 192 hlm; 23 cm

Series Title

-

Call Number

636.085 Mud m

Makanan Fungsional

Edition

1

ISBN/ISSN

978-979-756-645-6

Collation

viii, 276 hlm ; ilus, 23 cm

Series Title

-

Call Number

641.3 Win m

Prosiding Seminar Nasional Tanaman Pangan : Inovasi Teknologi Berbasis Ketaha…

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

664.7 Pro p

Analisis Mikrobiologi Pangan

Edition

-

ISBN/ISSN

979-421-325-x

Collation

x, 200 hlm.; 21 cm.

Series Title

-

Call Number

576.163 Far a

Food Processing Operations Modeling Design Analysis

Edition

-

ISBN/ISSN

0-8247-0488-6

Collation

-

Series Title

-

Call Number

664 Foo f 2002

Panduan Pelaksaan Usaha Makanan Jajanan yang Aman

Edition

-

ISBN/ISSN

-

Collation

44 hlm. : ilus. ;18 x 25 cm.

Series Title

-

Call Number

664 Pan p

Olahan Sehat Berkhasiat Obat

Edition

1

ISBN/ISSN

978-979-170938-5

Collation

,48 hlm.; ilus.; 22 cm

Series Title

-

Call Number

641.563 7 Wid o

ekonomi MINYAK GORENG di Indonesia

Edition

-

ISBN/ISSN

979-493-010-5

Collation

xv, 499 hlm. : ilus. ; 23 cm

Series Title

-

Call Number

664.935 Eko e