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Number of items: 9.

S

Sartika, Dewi and Hidayati, Sri and hardianti, fitriani (2018) SURVEY CEMARAN BAKTERI PATOGEN PADA PRODUK OLAHAN IKAN (OTAK-OTAK). semnas tektan polinela. pp. 1-10.

Sartika, Dewi and Suharyono, Suharyono and hartari, widya rini and Susilawati, None (2018) PENGAWET PANGAN DARI DAUN SINGKONG KARET RACUN (Manihot glaziovii). [Artefact]

Sartika, Dewi and Susilawati, None and Yuliana, Neti (2018) PENDAMPINGAN DIVERSIFIKASI KEMASAN, RASA, DAN BENTUK KERIPIK KELOMPOK USAHA BERSAMA TELO REZEKI DI JALAN PAGAR ALAM. semnas tektan polinela. pp. 1-10.

Sartika, Dewi and Susilawati, Susilawati and Yuliana, Neti (2018) PENINGKATAN KREATIFITAS WIRAUSAHA MELALUI DIVERSIFIKASI PRODUK KERIPIK BERBAHAN BAKU KULIT BUAH (NAGA MERAH DAN PUTIH) PADA SENTRA INDUSTRI RUMAH TANGGA (IRT) KERIPIK DI BANDAR LAMPUNG. Seminar Nasional Hasil-Hasil Pengabdian Kepada Masyarakat. pp. 1-10. ISSN 978-602-0860-12-1 (Submitted)

Sartika, Dewi and Undadraja, bigi (2018) Identifying Chemical Compound in Ceara Rubber Skin Which Is Potential To Be Natural Anti-Microbe By Using Gas Chromatography-Mass Spectrometry (GCMS). In: Conferrence seminar on cassava. LPPM Universitas lampung, Lampung, pp. 24-28. ISBN 978-602-0860-26-8

Sartika, Dewi and herdiana, novita and Suci, Nata (2018) PENGAWET PANGAN DARI KULIT PISANG MULI (Musa acuminata). [Artefact]

Susilowati, Rukmini and Utomo, tanto Pratondo and subeki, subeki and Suroso, Erdi (2018) PENENTUAN STRATEGI PENGEMBANGAN BERAS ANALOG PADA KWT TOGA SARI KECAMATAN PENAWAR TAMA TULANG BAWANG. In: P R O S I D I N G SEMINAR NASIONAL PATPI 2017 “PERAN AHLI TEKNOLOGI PANGAN DALAM MEWUJUDKAN KETAHANAN PANGAN NASIONAL”. Fakultas Pertanian, Universitas Lampung, Bandar Lampung, pp. 1257-1265. ISBN 976-602-72006-3-0

Y

Yuliana, Neti and Koesoemawardani, Dyah and Susilawati, Susilawati (2018) Lactic acid bacteria during fish fermentation (rusip). Rusip is one of typical lactic acid fish fermented food originating from Bangka Belitung. To develop this product, the data of lactic acid bacteria involved during fermentation is necessary. This research was aimed at preliminary identifying the lactic, 6 (2). pp. 211-216.

Yuliana, Neti and Nurdjanah, Siti and Ratna Dewi, Yuliza (2018) Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. International Food Research Journal, 25 (3). pp. 1051-1059.

This list was generated on Fri Aug 7 04:54:17 2020 WIB.