Komposisi Kimia dan Profil Protein Susu Kuda pada SDS-Page (Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis)

by Nurliyani (Nurliyani)
Published 2012-12-01

Kandungan Asam Lemak dan Asam Amino Bebas Susu Acidophilus yang Dibuat dari Susu Pasteurisasi dan Sterilisasi

by Nurliyani (Nurliyani), Ambar Pratiwiningrum
Published 2013-04-01

Nilai Keasaman dan Rasio Diasetil-Asetaldehid pada Susu Acidophilus

by Nurliyani (Nurliyani), Ambar Pertiwiningrum
Published 2013-04-01

Kualitas Keripik Susu yang Dibuat dengan Perbedaan Jenis Tepung

by R. A. Rihastuti, Nurliyani (Nurliyani)
Published 2013-04-01

Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

by Fitri Suciati, Nurliyani Nurliyani, Indratiningsih Indratiningsih
Published 2019-02-01

Peranan Cairan Tape Ketan pada Pembentukan Sweet Curdled Milk

by Nurliyani (Nurliyani), Kapti Rahyau, Djoko Wibowo
Published 2013-04-01

PENGARUH PENGGUNAAN BINDER ALAMI PADA PROSES FINISHING KULIT CAKAR AYAM TERSAMAK TERHADAP KEKUATAN SOBEK DAN KETAHANAN GOSOK CAT

by Sri Sumarni, Suharjono Triatmojo, Nurliyani (Nurliyani)
Published 2013-06-01

Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer

by Citravia Agustin, Nurliyani Nurliyani, Jamhari Jamhari
Published 2021-03-01

Characteristics of Goat Milk Kefir with Addition of Red Yeast Rice Extract During Storage

by Dilla Melani, Nurliyani Nurliyani, Indratiningsih Indratiningsih
Published 2021-02-01

PENGARUH SUPLEMENTASI SUSU FERMENTASI TERHADAP JUMLAH BAKTERI SEKUM DAN KADAR IgA USUS PADA TIKUS NORMAL DAN TIKUS YANG DISENSITISASI ALERGEN DINITROCHLOROBENZENE

by Bayu Fakhrinal Putera, Nurliyani (Nurliyani), Soeparno (Soeparno)
Published 2012-11-01

Perbedaan Bahan Dasar dan Cara Pengeringan terhadap Kualitas Yogurt Kering

by R. A. Rihastuti, Nurliyani (Nurliyani), Soemitro Djojowidagdo
Published 2013-04-01

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

by Nurliyani Nurliyani, Indratiningsih Indratiningsih, Widodo Widodo, Endang Wahyuni
Published 2020-03-01

The impact of the local dairy cattle farm toward the river water quality in Gunungpati Subdistrict Central Java

by E. Widiastuti, Kustono Kustono, Adiarto Adiarto, Nurliyani Nurliyani
Published 2015-01-01

Pengaruh Lama Pemberian Pakan Tambahan pada Masa Kering terhadap Produksi, Kualitas Susu dan Post Partum Estrus Kambing Peranakan Etawah

by Yustina Yuni Surandiyah, Diah Tri Widayati, Nurliyani (Nurliyani)
Published 2013-04-01

Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer

by Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti
Published 2017-03-01

KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN

by Indratiningsih (Indratiningsih), Nurliyani (Nurliyani), Rihastuti (Rihastuti), Endang Wahyuni, Widodo (Widodo)
Published 2012-06-01

OPTIMASI KONDISI FERMENTASI WHEY DANGKE SEBAGAI PRODUK MINUMAN DENGAN RESPONSE SURFACE METHODOLOGY

by Fatma Maruddin, Soeparno Soeparno, Nurliyani Nurliyani, Chusnul Hidayat, Muhammad Taufik
Published 2012-08-01

KARAKTERISTIK WHEY LIMBAH DANGKE DAN POTENSINYA SEBAGAI PRODUK MINUMAN DENGAN MENGGUNAKAN Lactobacillus acidophilus FNCC 0051 (Characteristics of Whey from Dangke Waste and Its Pot...

by Fatma Fatma, Soeparno Soeparno, Nurliyani Nurliyani, Chusnul Hidayat, Muhammad Taufik
Published 2013-03-01

The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk

by Widodo Widodo, Aryo Pujo Sakti, Ari Surya Sukarno, Endang Wahyuni, Nurliyani Nurliyani
Published 2019-10-01

Characterization and functional properties of gelatin from goat bone through alcalase and neutrase enzymatic extraction

by Dellen Naomi Matulessy, Yuny Erwanto, Nurliyani Nurliyani, Edi Suryanto, Mohammad Zainal Abidin, Thoyib Rohman Hakim
Published 2021-09-01