F.G. Winarno, Purwiyatno Hariyadi, Lukito Wijaya, Hardinsyah, Dahrul Syah, Nuri Andarwulan, Widya Agustinah RINGKASAN Sebanyak 60% jumlah penduduk dunia menggunakan […]
Author: Era Yusraini, Purwiyatno Hariyadi, Feri Kusnandar ABSTRACT This study was aimed to prepare low dextrose equivalent (DE) maltodextrin from
Rahayu WP; Nababan H.; Hariyadi P.; Novinar ABSTRACT Pemberdayaan Usaha Mikro, Kecil dan Menengah (UMKM), termasuk UMKM di bidang pangan,
Author: Purwiyatno Hariyadi For better development of higher education institutions, academic partnership; is very important; not only from academic point
Author: Elvira Syamsir, Purwiyatno Hariyadi, Dedi Fardiaz, Nuri Andarwulan dan Feri Kusnandar ABSTRACT Heat-Moisture Treatment (HMT) is a hydrothermal treatment
Author: Dahrul Syah, RH. Fitri Faradilla, Viktor Trisna, dan Yogi Karsono ABSTRACT The research aims to study the effect of
Author: Ratih Dewanti-Hariyadi, Juli Hadiyanto and Eko Hari Purnomo ABSTRACT Currently, 40.87% of foodborne disease outbreaks in Indonesia are associated
Author: Lilis Nuraida, Nur Rita Mardiana, Didah Nur Faridah, and Hana ABSTRACT Five Lactobacillus strains and two Pediococcus strains isolated
Author: Tjahja Muhandri, Adil Basuki Ahza, Rizal Syarief, dan Sutrisno ABSTRACT Cooking loss and elongation are primary noodle quality parameters
Author: Stefani Hartono, Purwiyatno Hariyadi, Eko Hari Purnomo ABSTRACT Salah satu produk rerotian berbasis terigu yang cukup digemari masyarakat adalah
