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1

PENGARUH PEMBERIAN BAHAN PENGAWET PADA SUSU SAPI YANG BIASA DIGUNAKAN KUD PERSUSUAN TERHADAP KUALITAS DAN UMUR SIMPANNYA

by Indratiningsih, Indratiningsih, Prihadi, Sugeng
Published 1986

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2

PELACAKAN RESIDU ARSEN PADA KRUPUK KULIT

by Indratiningsih, Indratiningsih, Triatmojo, Suharjono
Published 1989

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3

BATAS UMUR SIMPAN AIR SUSU PASTEURISASI YANG DIKEMAS PLASTIK POLYETHILENA DENSITAS TINGGI PADA TEMPERATUR KAMAR

by Indratiningsih, Indratiningsih, Setiyono, Setiyono
Published 1983

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4

Laporan penelitian pengaruh warna kerabang dan kemasan plastik serta penyimpanan terhadap kualitas isi telur konsumsi

by Indratiningsih, Indratiningsih, Setiyono, Setiyono
Published 1983

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5

PENGEMBANGAN SUSU KAM81NG SEBAGAI PANGAN FUNGSIONAL DAN APLIKASINYA UNTUK PENCEGAHAN KANKER

by , Indratiningsih
Published 2009

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6

Laporan penelitian pengaruh penggunaan sabun pada telur ayam konsumsi terhadap daya tahan penyimpana

by Indratiningsih
Published 1985

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7

Kualitas Kishk Yang Dibuat Dari Campuran Yogurt Dan Tepung Sagu (Metroxylon sp)

by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Yuki, rahmayanti
Published 2013

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8

The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk

by Indratiningsih, Indratiningsih, Nurliyani, Nurliyani, A, Irawan
Published 2012

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9

Hubungan antara persentase pemotongan dengan persentase daging dan kulit segar sapi Bali

by Suparno, Suparno, Indratiningsih, Indratiningsih, Setiyono, Setiyono
Published 1980

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10

PENGARUH WARNA KERABANG DAN TEMPERATUR PENYIMPANAN TERHADAP KUALITAS ISI TELUR AYAM KONSUMSI

by Indratiningsih, Indratiningsih, Setiyono, Setiyono, Prihadi, Sugeng
Published 1981

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11

Kualitas Kishk Yang Dibuat Dari Campuran Yogurt Dan Tepung Sagu (Metroxylon sp)

by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Yuki, rahmayanti
Published 2013

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12

Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level

by Sukarno, Ari Surya, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih
Published 2014

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13

The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus

by Sari, Inda Dewata, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih
Published 2010

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14

CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

by Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih
Published 2014

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15

QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE

by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Mufti Tri, Marta
Published 2013

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16

Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics

by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, BM Putri, Kusumodewi
Published 2013

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17

KUALITAS KERUPUK SUSU PADA PEMBUATAN DENGAN PERBEDAAN JENIS TEPUNG

by Indratiningsih, Indratiningsih, Rihastuti, R.A, Nurliyani, Nurliyani
Published 1993

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18

Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics

by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, BM Putri, Kusumodewi
Published 2013

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19

QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE

by Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Mufti Tri, Marta
Published 2013

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20

CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

by Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih
Published 2014

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