Optimasi Pembuatan Daging Tiruan Umbi Porang (Amorphophallus oncophyllus) dan Isolat Protein Kedelai dengan Metode RSM (Response Surface Methodology)

by Triana Lindriati, Ahmad Nafi, Zelika Gita Sari
Published 2019-10-01

KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN

by Ahmad Nafi', Nurud Diniyah, Febriani Tri Hastuti
Published 2016-11-01

TINGKAT PENERIMAAN KONSUMEN PRODUK SOSIS KORO PEDANG DI KABUPATEN JEMBER

by Rizaldi Adhisky, Bambang Heri Purnomo, Ahmad Nafi'
Published 2018-09-01

Protein Rich Flour from Hyacinth Bean as Functional Food Ingredient with Low Glycemic Index

by Ahmad Nafi’, Wiwik Siti Windrati, Andri Pamungkas, Achmad Subagio
Published 2013-06-01

PENGEMBANGAN TEPUNG KAYA PROTEIN (TKP) dari KORO KOMAK (Lablab purpureus (L) Sweet) DAN KORO KRATOK (Phaseolus lunatus) [Development of Protein Rich Flour (PRF) from Hyacinth Bean...

by Ahmad Nafi1), Tri Susanto2), Achmad Subagio1)
Published 2006-12-01

Karakteristik Tiwul Instan Subtitusi Ubi Jalar Kuning (Ipomoea batatas L.) sebagai Sumber β–Karoten

by Herlina Herlina, Nita Kuswardhani, Ahmad Nafi', Muhammad Syaiful Adzim
Published 2021-06-01

Partial Characterization of an Enzymatic Extract from Bentong Ginger (Zingiber officinale var. Bentong)

by Ahmad Nafi', Foo Hooi Ling, Jamilah Bakar, Hasanah M. Ghazali
Published 2014-08-01

GAMBARAN SISTEM PENYELENGGARAAN MAKANAN DI PONDOK PESANTREN, KABUPATEN JEMBER

by Farida Wahyu Ningtyias, Irma Prasetyowati, Ida Srisurani Wiji Astuti, Siti Muslicha, Ahmad Nafi', Ahmad Haryono
Published 2018-08-01