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PENGARUH KONSENTRASI STARTER SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP TOTAL MIKROBA, TOTAL KHAMIR DAN ORGANOLEPTIK KOMBUCHA SARI BUAH APEL: Effect of SCOBY (Symbiotic Culture of Bacteria and Yeast) Starter’s Concentration on Chemical, Microbiologycal and Organoleptic Properties of Apple Juice Kombuch

• Authors : Rosita; Handito, Dody; Amaro, Moegiratul

Subjects: Kombucha; sari buah apel; SCOBY

• Source: Pro Food; Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan); 12-22 ; 2443-3446 ; 2443-1095 ; 10.29303/profood.v7i2

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ANALISA MUTU MIKROBIOLOGIS, KIMIA, ORGANOLEPTIK IKAN NILA (Oreochromis niloticus) SELAMA PENYIMPANAN DENGAN PELUMURAN SERBUK DAUN BINAHONG (Anredera cordifolia (Ten.) stennis) SEBAGAI ANTIMIKROBA ALAMI: Analysis of Microbiologist, Chemical, Organoleptic of Tilapia (Oreochromis Niloticus) During Storage with Smearing Powder of Binahong Leaf (Anredera cordifolia (Ten.) stennis) as a Natural Antimicrobial

• Authors : Wicaksono, Arif; Nazaruddin, Nazaruddin; amaro, moegiratul

Subjects: Daun Binahong; Ikan Nila; Lama Penyimpanan

• Source: Pro Food; Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan ); 14-24 ; 2443-3446 ; 2443-1095 ; 10.29303/profood.v8i1

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SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA: Chemical and Microbiology Properties of Bakasang Ikan Oci (Rastrelliger sp) with Variation Fermentation Time

• Authors : Anto, Anto; Xyzquolyna, Deyvie; H. Ali, Viene Valentine

Subjects: oci fish; fermentation; bakasang

• Source: Pro Food; Vol. 5 No. 1 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan); 397-401 ; 2443-3446 ; 2443-1095 ; 10.29303/profood.v5i1

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The Effect of Smearing Oregano Leaves (Origanum vulgare) Powder on Shelf Life of Fresh Chicken Meat ; PENGARUH PELUMURAN SERBUK DAUN OREGANO (ORIGANUM VULGARE) TERHADAP DAYA SIMPAN DAGING AYAM SEGAR

• Authors : Boneta, Andi Adinda; Nazaruddin; amaro, moegiratul

Subjects: chicken meat; oregano; storage time

• Source: Pro Food; Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan ); 100-108 ; 2443-3446 ; 2443-1095 ; 10.29303/profood.v9i2

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PENGARUH PENAMBAHAN HIDROKOLOID LAMBDA KARAGENAN TERHADAP MUTU MIKROBIOLOGIS ROTI SELAMA PENYIMPANAN

• Authors : Amaro, Moegiratul; Ariyana, Mutia Devi; Werdiningsih, Wiharyani

• Source: Pro Food; Vol. 4 No. 1 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan); 259-267 ; 2443-3446 ; 2443-1095 ; 10.29303/profood.v4i1

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PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS MIKROBIOLOGIS AYAM BAKAR ASAP SELAMA PENYIMPANAN

• Authors : Adawiyah, Rabiatul; Widyastuti, Sri; Werdiningsih, Wiharyani

• Source: Pro Food; Vol. 2 No. 2 (2016): Pro Food; 152-157 ; 2443-3446 ; 2443-1095

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