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Menampilkan 1 - 20 of 71 untuk pencarian: 'Leksono, Tjipto', lama mencari: 0.10s
Aplikasi Asap Cair Hasil Pirolisis Kayu Laban (Vitex pubescens) untuk Pengolahan Ikan Patin (Pangasius hypopthalmus) di Provinsi Riau
oleh Leksono, Tjipto
RANCANG BANGUN INSTRUMEN DEHIDRATOR UNTUK PENGASAPAN DAN PENGERINGAN HASIL-HASIL PERIKANAN
oleh Leksono, Tjipto , Hasan, Bustari , ', Zulkarnaini
Analysis Mineral Content in the Shell of Freshwater Mussel (Pilsbryoconcha exilis) in Varied Sizes
oleh Rahayu, Rizki , Leksono, Tjipto , ', Desmelati
CHEMICAL CHARACTERISTICS OF PYROLYSIS LIQUID SMOKE SOME TYPES OF WOODSMOKE
oleh S, Juwita , Hassan, Bustari , Leksono, Tjipto
THE QUALITY EVALUATION OF SMOKE FLAVORED CATFISH (Cryptopterus bicirchis) COMPARED TO TRADITIONALLY SMOKED FISH DURING STORAGE
oleh Hamdi, Afrinaldi , ', Edison , Leksono, Tjipto
EVALUATION OF SHELF-LIFE OF FARM-RAISED CATFISH (Hemibagrus nemurus) FILLET STORED AT THE TEMPERATURE OF 5°C AND 10oC
oleh ', Sakinah , Hasan, Bustari , Leksono, Tjipto
THE EFFECT OF DIFFERENT KIND OF LIQUID SMOKE MATERIALS ON THE QUALITY OF SMOKE FLAVORED CATFISH (Cryptopterus bichircis)
oleh Sabbah, Hindam , Leksono, Tjipto , ', Sumarto
THE EFFECT OF THE ADDITION OF LIQUID SMOKE ON THE QUALITY OF SHREDDED TUNA (Euthynnusaffinis) DURING AT ROOM TEMPERATURE STORAGE
oleh Zulfiqri, M. , ', Suparmi , Leksono, Tjipto
Characteristic of Redistilled Liquid Smoke Pyrolized from Different Type of Wood as A Natural Preservative for Fishery Products
oleh Nainggolan, Wantan , Leksono, Tjipto , ', Sumarto
Pemanfaatan Buah Mangrove Pedada (Sonneratia caseolaris) sebagai Pembuatan Sirup terhadap Penerimaan Konsumen
oleh Rajis, Rajis , Desmelati, Desmelati , Leksono, Tjipto
THE EFFECT OF VARIED CONCENTRATION AND SOAKING TIME IN THE SOLUTION OF LIQUID SMOKE PYROLIZED FROM PEANUT SHELL (Arachis hypogea) ON THE QUALITY OF SMOKED CATFISH (Mystus nemurus)
oleh Andika, Roni , Mus, Sukirno , Leksono, Tjipto
EFFECT OF VARIED KINDS OF SMOKE SOURCE MATERIAL ON THE QUALITY OF SMOKED CATFISH (Pangasius hypophthalmus)
oleh Arif, Ahmad , Mus, Sukirno , Leksono, Tjipto
CORRELATION OF WEIGHT REDUCTION TO THE QUALITY OF SMOKED MACKEREL (Euthynnus affinis) FILLET STORED IN COLD TEMPERATURE(7 ± 2 °C)
oleh Yudiandani, Elisabet Sancti , Mus, Sukirno , Leksono, Tjipto
THE EFFECT OF VARIED CONCENTRATION AND SOAKING TIME IN CORNCOB (Zea mays L) LIQUID SMOKE AT ON THE QUALITY OF SMOKED CATFISH (Pangasius pangasius)
oleh Riandi, Afrizal , Ilza, Mirna , Leksono, Tjipto
THE EFFECT OF THE ADDITION OF KECOMBRANG (NicolaiaspesiosaHoran) EXTRACT ON THE QUALITY OF SMOKED CATFISH SELAIS (Cryptopterusbicirchis)
oleh Hambali, Muhammad , Mus, Sukirno , Leksono, Tjipto
IMPLEMENTATION OF VARIED SMOKING METHODS IN THE PROCESS OF KATSUOBUSHI (WOODY SMOKED FISH) SKIPJACK (Katsuowonus pelamis)
oleh karo, Meldiyani Br , Mus, Sukirno , Leksono, Tjipto
THE QUALITY CHARACTERISTICS OF KATSUOBUSHI LITTLE TUNA (Euthynnus affinis) PROCESSED BY USING LIQUID SMOKE PYROLYZED FROM VARIED SMOKE SOURCES
oleh Fitriani, Hotma , Mus, Sukirno , Leksono, Tjipto
THE ADDITION OF BANANA BUD (Musa paradisiaca normalis) IN THE FLOSS FISH OF CAT FISH (Clarias gariepinus)
oleh Mufti, Yefri , Sari, N. Ira , Leksono, Tjipto
CHARACTERISTICS OF SMOKED CATFISH (Hemibagrus nemurus) PREPARED FROMPOND CULTURE, CAGE AND WILD FISH
oleh Maskilin, Jippo , Hasan, Bustari , Leksono, Tjipto
CHEMICAL QUALITY CHANGES AND THEIR CORRELATION TO THE SENSORY QUALITY OF SMOKED CATFISH (Hemibagrus nemurus) STORED AT ROOM AND CHILLING TEMPERATURES
oleh Habibah, Umi , Hasan, Bustari , Leksono, Tjipto
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