Search Results - Thohari, Imam

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  1. 1
    Physicochemical quality of low fat mayonnaise using whey protein concentrate

    Physicochemical quality of low fat mayonnaise using whey protein concentrate by Satriawan, Tri Umar, Evanuarini, Herly, Thohari, Imam

    Published in E3S web of conferences
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  2. 2
    The quality of spent hen chicken sausage with the addition of tomato paste ( Solanum lycopersicum ) as natural food colorant

    The quality of spent hen chicken sausage with the addition of tomato paste ( Solanum lycopersicum ) as natural food colorant by Dienardila Anisa, Cintya, Evanuarini, Herly, Thohari, Imam

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  3. 3
    Characteristics of reduced fat mayonnaise using pumpkin flour ( Cucurbita moschata ) as fat replacer

    Characteristics of reduced fat mayonnaise using pumpkin flour ( Cucurbita moschata ) as fat replacer by Azizila Nidhal, Hemas, Evanuarini, Herly, Thohari, Imam

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  4. 4
    The influence of different drying methods on cowhide crackers at PT Java Mandiri's Partner on protein content, expandability, and organoleptic quality

    The influence of different drying methods on cowhide crackers at PT Java Mandiri's Partner on protein content, expandability, and organoleptic quality by Rachman Anshori, Taufik, Amertaningtyas, Dedes, Rosyidi, Djalal, Thohari, Imam, Sri Widyastuti, Eny

    Published in BIO web of conferences
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  5. 5
    The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

    The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage by Umam Al Awwaly, Khothibul, Widyastuti, Eny Sri, Apriliyani, Mulia Winirsya, Thohari, Imam, Zuladhar, Ulya Rafa, Rachmawati, Ayunitasari

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  6. 6
    Physichochemical Properties of Kefir Drink Using Modified Porang Flour (Amorphophallus oncophyllus) During Storage Period

    Physichochemical Properties of Kefir Drink Using Modified Porang Flour (Amorphophallus oncophyllus) During Storage Period by Manab, Abdul, Purnomo, Hari, Widjanarko, Simon, Radiati, Lilik, Thohari, Imam

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  7. 7
    Effect of Noni Leaves Extract (Morinda citrifolia L.) Supplementation in Feed on Physical Quality of Broiler Breast Meat

    Effect of Noni Leaves Extract (Morinda citrifolia L.) Supplementation in Feed on Physical Quality of Broiler Breast Meat by Sukoco, Aji, Widodo, Eko, Thohari, Imam

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  8. 8
    Optimization of Taro (Colocasia esculenta) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt

    Optimization of Taro (Colocasia esculenta) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt by Krisnaning, Aju Tjatur Nugroho, Yulianti, Dyah Lestari, Thohari, Imam, Surjowardo, Puguh

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  9. 9
    Effect of Cilembu Sweet Potato Starch and Storage Times on Physicochemical and Microbiology of Synbiotic Yoghurt Ice Cream

    Effect of Cilembu Sweet Potato Starch and Storage Times on Physicochemical and Microbiology of Synbiotic Yoghurt Ice Cream by Dewi, Lestari Kusumah, Radiati, Lilik Eka, Thohari, Imam

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