Susilawati, Susilawati

• Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian - Articles
  KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA
  Abstract  PDF
• Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian - Articles
  KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)
  Abstract
• Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian - Articles
  KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)]
  Abstract
• Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian - Articles
  KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)]
  Abstract  PDF
• Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian - Articles
  KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)]
  Abstract  PDF
• Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian - Articles
  PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation]
  Abstract  PDF
• Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian - Articles
  FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste
  Abstract  PDF
• Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian - Articles
  IDENTIFIKASI CEMARAN Salmonella sp. PADA AYAM POTONG DENGAN METODE KUANTIFIKASI DI TIGA PASAR TRADISIONAL DAN DUA PASAR MODERN DI KOTA BANDAR LAMPUNG [Identification of Salmonella Sp. Contamination on Broilers with Quantification Method at Three Traditional Markets and Two Modern Markets in Bandar Lampung]
  Abstract  PDF