Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Ilmu dan Teknologi Pangan, Universitas Hasanuddin
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Title
Cited by
Cited by
Year
Potensi ekstrak bunga telang (Clitoria ternatea) sebagai pewarna alami lokal pada berbagai industri pangan
L Angriani
Canrea Journal 2 (1), 32-37, 2019
102019
Characteristic quality of pinrang’s cocoa beans during fermentation used styrofoam containers
E Septianti, J Langkong, NK Sukendar, AP Hanifa
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 10-25, 2020
62020
POTENSI REMPAH-REMPAH TRADISIONAL SEBAGAI SUMBER ANTIOKSIDAN ALAMI UNTUK BAHAN BAKU PANGAN FUNGSIONAL)
AW Helmalia, A Dirpan
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 26-31, 2019
62019
Pengaruh Pemanasan Berulang (Tyndalisasi) Saus Spaghetti Ikan Tuna Terhadap Daya Terima Dan Pendugaan Umur Simpan Dengan Metode Akselerasi Model Persamaan Arrhenius
M Bilang, A Dirpan, N Sakinah
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 98-106, 2018
52018
Karakteristik Dan Mutu Beras Lokal Kabupaten Bulungan Kalimantan Utara
FP Pangerang, N Rusyanti
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 107-117, 2018
52018
Studi Pembuatan Minuman Isotonik Berbahan Baku Air Kelapa Tua (Cocos Nicifera L) Dan Ekstrak Belimbing Wuluh (Avverhoa Bilimbi L) Menggunakan Metode Sterilisasi Non …
N k Sukendar, Z Ihsan
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 53-62, 2018
52018
Total Phenolic Content, Antioxidant Activity and Glycemic Values of Non-Meat Burger Patties
D Fadly, S Purwayantie, AI Arundhana
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 1-9, 2020
42020
PENGARUH FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT YOGHURT TERHADAP CITARASA KOPI ROBUSTA (COFFEA ROBUSTA)
AB Tawali, N Abdullah, BS Wiranata
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 90-97, 2018
32018
PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT
M Mahendradatta, MM Tahir, N Abdullah, M Reski
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 44-50, 2019
22019
Pengaruh Konsentrasi kentos kelapa Terhadap Degradasi Lemak Daging Ayam
ANF Suloi, L Budyghifari, SSD Arista, A Laga
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 38-43, 2019
22019
PEMANFAATAN DAUN PALLIASA (Kleinhovia hospita L) SEBAGAI BAHAN ALTERNATIF DALAM MEMPERTAHANKAN KESEGARAN IKAN KEMBUNG (Rastrelliger sp)
J Genesa, ANF Rahman, K Tajuddin
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 1-12, 2019
22019
K. Sukendar N., Djalal M., & Restu Pala’langanM.(2020). The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon
N Abdullah, R Latief, F Bastian
Canrea Journal: Food Technology, Nutritions, and Culinary Journal 3 (1), 34-41, 0
2
The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish
DS Yolanda, A Dirpan, ANF Rahman, M Djalal, SH Hidayat
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 74-86, 2020
12020
The study of chemical contents, daily values, and microbiology of chicken chili sauce
AH Prayitno, R Meswari, M Diauddin
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 49-56, 2020
12020
The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon
N Abdullah, R Latief, F Bastian, NK Sukendar, M Djalal, MR Pala’langan
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 34-41, 2020
12020
Pengaruh penggunaan jenis gula terhadap mutu kurma tomat
A Laga, J Langkong, M Muhpidah
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 62-68, 2019
12019
PENGARUH PRETREATMENT JERAMI PADI PADA PRODUKSI ENZIM TERMOSTABIL MENGGUNAKAN ISOLAT BAKTERI TERMOFILIK
SC Yuansah, D Darmawan, N Fitriana, A Laga
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 13-18, 2019
12019
KAJIAN PENGARUH JENIS PENGERING DAN KONSENTRASI MALTODEKSTRIN TERHADAP PRODUK MINUMAN TEH-SECANG EFFERVESCENT:(Study Effect Dryer and Concentration of Maltodextrin to Drink Tea …
MM Tahir, J Langkong, AB Tawali, N Abdullah
Canrea Journal: Food Technology, Nutritions, and Culinary Journal 2 (1), 2019
12019
PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR
NK Sukendar, AB Tawali, S Salengke, A Syarifuddin, AH Mochtar, ...
Canrea Journal: Food Technology, Nutritions, and Culinary Journal 2 (2), 98-105, 2019
12019
PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.)
A Laga, TP Putri, A Syarifuddin, N Hidayah, M Muhpidah
Canrea Journal: Food Technology, Nutritions, and Culinary Journal 2 (2), 90-97, 2019
12019
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