Giyarto
Giyarto
Food Agriculture Technology
Verified email at unej.ac.id - Homepage
TitleCited byYear
Fermentation of Peanut Milk by Lactobacillus Acidophilus SNP-2 for Production of Non-Dairy Probiotic Drink.
G Giyarto, TF Djaafar, ES Rahayu, T Utami
52011
Sifat Fisik, Kimia dan Organoleptik Dodol Hasil Variasi Rasio Tomat Dan Tepung Rumput Laut
MS Lukito, G Giyarto, J Jayus
JURNAL AGROTEKNOLOGI 11 (01), 82-95, 2017
42017
IbM Usaha Penganekaragaman Produk Olahan Lele di Kabupaten Jember
GI Giyarto, YI Praptiningsih
12016
Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage
T Utami, G Giyarto, TF Djaafar, ES Rahayu
Indonesian Food and Nutrition Progress 13 (1), 11-16, 2014
12014
INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY
EA Meiflorisa, T Tejasari, G Giyarto
JURNAL AGROTEKNOLOGI 11 (01), 35-44, 2017
2017
KARAKTERISASI TEPUNG BERAS TERFERMENTASI SECARA SPONTAN DAN TERKENDALI OLEH Lactobacillus casei
N Nurhayati, G Giyarto, DP Ariyanti
Jurnal Agroteknologi 8 (02), 101-111, 2014
2014
Produksi tannase menggunakan Aspergillus niger dalam media limbah kulit buah kopi
G Giyarto
Jurnal AGROTEKNOLOGI 4 (1), 2013
2013
IbM PENGANEKARAGAMAN PRODUK OLAHAN LELE DI KABUPATEN JEMBER (IbM THE DIVERSIFICATION OF CATFISH FOOD PRODUCTS AT JEMBER DISTRIC)
G Giyarto, Y Praptiningsih
SIFAT FUNGSIONAL TEPUNG BUMBU HASIL FORMULASI DENGAN PENGGUNAAN TEPUNG KORO KRATOK
G Giyarto, IN Hafidoh, WS Windrati
KARAKTERISASI RAGI KOPI LUWAK BERMEDIA TEPUNG BERAS DANTEPUNG KULIT BUAH KOPI ROBUSTA
M Fauzi, G Giyarto, E Jumiyah
Karakteristik Fisikokimia dan Organoleptik Flake Berbahan Tepung Jagung (Zea mays L.), Tepung Kacang Hijau (Phaseolus radiatus) dan Labu Kuning LA3 (Cucurbita moschata)
M Fauzi, G Giyarto, T Lindriati, H Paramashinta
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Articles 1–11