KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL

by Santi Dwi Astuti 1,2), Nuri Andarwulan 1,3)*, Dedi Fardiaz 1,3), Eko Hari Purnomo 1,3)
Published 2017-12-01

KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato]

by Ai Mahmudatussa’adah1,2)*, Dedi Fardiaz1,3), Nuri Andarwulan1,3), dan Feri Kusnandar1,3)
Published 2014-12-01

ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung]

by Rahmawati1,2), Ratih Dewanti-Hariyadi1,3)*, Purwiyatno Hariyadi1,3), Dedi Fardiaz1,3), Nur Richana4)
Published 2013-06-01