Journal of Applied Food Technology
Journal of Applied Food Technology
Animal and Agricultural Sciences - Diponegoro University and Indonesian Food Technologists
Verified email at ift.or.id - Homepage
Title
Cited by
Cited by
Year
The Characteristics of Buffalo Hide as Raw Material for Gelatin Production
S Mulyani, FMCS Setyabudi, Y Pranoto, U Santoso
Journal of Applied Food Technology 3 (2), 14–17, 2016
22016
The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)
JMW Wibawanti, Z Zulfanita, D Runanto
Journal of Applied Food Technology 6 (1), 2019
12019
Antioxidant Activity of Extract from Ultrasonic-Assisted Extraction of Durian Peels
B Kunarto, EY Sani
Journal of Applied Food Technology 5 (2), 2018
12018
The Effect of Orange Peel Pectin Addition on Overrun, Melting Time, Total Solids, Total Dissolved Solids of Sherbet
HR Aulia, N Nurwantoro, AM Legowo
Journal Applied Food Technologists 4 (1), 8–11, 2017
12017
Potential Food Safety Hazard of Acrylamide in Deep Fried Fritter Sold as Street Food in Indonesia
Y Pratama
Journal of Applied Food Technology 3 (2), 1–6, 2016
1*2016
Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir
LL Margareth, N Nurwantoro, H Rizqiati
Journal of Applied Food Technology 7 (1), 2020
2020
Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia
AN Al-Baarri, DA Setianingsih, YB Pramono
Journal of Applied Food Technology 7 (1), 2020
2020
Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour
II Putri, B Dwiloka, VP Bintoro
Journal of Applied Food Technology 7 (1), 2020
2020
The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage
R Hardiyanti, AR Sari
Journal of Applied Food Technology 7 (1), 2020
2020
A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants
CH Wibowo, AS Putri
Journal of Applied Food Technology 7 (1), 2020
2020
Review on Pathogenic Bacteria Listeria monocytogenes, the Detection and the Sequencing Gene Methods Isolated from Meat Products
BE Setiani, YB Pramono, L Purwitasari
Journal of Applied Food Technology 6 (2), 2019
2019
The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum
S Mulyani, Y Pranoto, FMCS Setyabudi, AM Legowo
Journal of Applied Food Technology 6 (2), 2019
2019
Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions
M Doğan, İH Tekiner
Journal of Applied Food Technology 6 (2), 2019
2019
The physical and chemical properties of marshmallow made from bufallo (Bubalus bubalis) hide gelatin compared to commercial gelatin
U Santoso, Y Pranoto, YT Afriyanti, S Mulyani
Journal of Applied Food Technology 6 (2), 2019
2019
Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation.
NPE Simbolon, BE Setiani, AM Legowo
Journal of Applied Food Technology 6 (2), 2019
2019
Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage
YDAP Handoko, AN Al-Baarri, AM Legowo, M Hadipernata, W Broto
Journal of Applied Food Technology 6 (1), 2019
2019
Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage
ACD Wratsongko, AM Legowo, AN Al-Baarri, M Hadipernata, W Broto
Journal of Applied Food Technology 6 (1), 2019
2019
The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The" Gatotkaca" Analog Rice
E Kusmiandany, Y Pratama, YB Pramono
Journal of Applied Food Technology 6 (1), 2019
2019
Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properties of Green Coconut Water Kefir
LL Surja, B Dwiloka, H Rizqiati
Journal of Applied Food Technology 6 (1), 2019
2019
Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan
RO Saraswati, AN Al-Baarri, H Rizqiati, AM Legowo, YB Pramono, ...
Journal of Applied Food Technology 6 (1), 2019
2019
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Articles 1–20