Food Science and Technology Journal (Foodscitech)
Food Science and Technology Journal (Foodscitech)
Universitas Dr. Soetomo
Email yang diverifikasi di unitomo.ac.id - Beranda
Judul
Dikutip oleh
Dikutip oleh
Tahun
Pemanfaatan kulit pisang (Musa paradisiaca) menjadi donat tinggi kalsium
FK Hartati
Food Science and Technology Journal (Foodscitech) 1 (1), 2018
82018
Karakteristik (Total Flavonoid, Total Fenol, Aktivitas Antioksidan) Ekstrak Serbuk Daun Sirih Merah (Piper crocatum Ruiz & Pav.)
SA Prayitno, ES Murtini
Food Science and Technology Journal (Foodscitech) 1 (2), 26-34, 2018
52018
Analisis aktivitas antioksidan pada beras hitam dan tepung beras hitam (Oryza sativa L. indica)
RD Muktisari, FK Hartati
Food Science and Technology Journal (Foodscitech) 1 (1), 2018
52018
The enzyme immobilization: carriers and immobilization methods
M Spasojević, O Prodanović, N Pantić, N Popović, AM Balaž, ...
Journal of Engineering & Processing Management 11 (2), 2019
42019
Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods
DNA Dahlan
Food Science and Technology Journal (Foodscitech) 2 (2), 35-40, 2020
32020
The sensory evaluation on pumpkin ice cream that formulated by red dragon fruit
SA Prayitno, A Rahma
Food Science and Technology Journal (Foodscitech) 2 (2), 1-7, 2020
32020
Duration of soaking and different concentration of order against crude fiber levels, total sugar and organoleptic quality of okra pudding (Abelmoschus esculentus)
S Fatimah
Food Science and Technology Journal (Foodscitech) 2 (1), 14-21, 2019
22019
The Physical and Chemical Properties of Virgin Coconut Oil (VCO) Product Obtained Through Fermentation and Enzymatic
SA Prayitno
Food Science and Technology Journal (Foodscitech) 2 (1), 1-6, 2019
22019
Sifat Fisika Kimia dan Organoleptik Cookies Beras Hitam (Oryza sativa L. indica)
EKS Pratiwi
Food Science and Technology Journal (Foodscitech) 1 (1), 2018
22018
Organoleptic Analysis of The Honeycomb Cake (Kue Sarang Semut)
A Faridah, R Jannah, M Marlis
Food Science and Technology Journal (Foodscitech) 3 (1), 24-32, 2020
12020
Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method
AP Wardhani
Food Science and Technology Journal (Foodscitech) 2 (1), 7-13, 2019
12019
Description Of Eat Pattern And Relationship Between Nutrition Status With Basic Consumption Levels In Children Of School
M Widiayunita
Food Science and Technology Journal (Foodscitech) 2 (1), 22-37, 2019
12019
Kandungan Boraks dan Formalin Pada Sempol Ayam Yang Beredar Di Sekolah Dasar Kecamatan Sukolilo Surabaya
T Hardinata, AB Djauhari
Food Science and Technology Journal (Foodscitech) 1 (1), 2018
12018
The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour
R Rosida, EKB Susiloningsih
Food Science and Technology Journal (Foodscitech) 3 (1), 18-23, 2020
2020
Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour
HM Firdausy, R Widodo, TWS Panjaitan
Food Science and Technology Journal (Foodscitech) 3 (1), 11-17, 2020
2020
Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality
DMN Hidayah, N Hariyani, AB Djauhari
Food Science and Technology Journal (Foodscitech) 3 (1), 1-10, 2020
2020
Rabbit Skin Gelatine Effect Towards Yoghurt Quality
B Ashari
FOODSCITECH 3 (1), 33-37, 2020
2020
Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies
CF Wono, AB Djauhari, N Hariyani
Food Science and Technology Journal (Foodscitech) 2 (2), 25-34, 2020
2020
Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae …
S Sugiono, D Ferdiansyah
Food Science and Technology Journal (Foodscitech) 2 (2), 18-24, 2020
2020
Sanitary Test of Penyetan Vendors’ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya
TP Mulyono, FK Hartati, AB Djauhari
Food Science and Technology Journal (Foodscitech) 2 (2), 8-17, 2020
2020
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