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45.295
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UPH Institutional Repository
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45295
Institution Info

Universitas Pelita Harapan

Pemanfaatan tepung edamame (glycine max (l.) merr) dan pemanis yang berbeda dalam pembuatan cookies tinggi protein = Utilization of edamame flour (glycine max (l.) merr) and different types of sweetener in making high protein cookies
Universitas Pelita Harapan
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Pengaruh konsentrasi hcl, suhu, dan waktu pemanasan bubuk kulit udang windu (penaeus monodon) terhadap produksi glukosamin = The effects of the concentration of hcl, temperature, and heating time of black tiger shrimp shell powder (penaeus monodon) on glu
Universitas Pelita Harapan
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Karakterisasi enzim kitinase intraseluler dari bakteri providencia stuartii = Characterization of intracellular chitinase from providencia stuartii bacteria
Universitas Pelita Harapan
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Profil hasil fermentasi kitin dari kulit udang windu (penaeus monodon) dengan kapang trichoderma virens = Profile of chitin fermentation yield from black tiger shrimp shell (penaeus monodon) using trichoderma virens
Universitas Pelita Harapan
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Perancangan mainan dan aplikasi edukatif sebagai sarana belajar berhitung = Educational toy and app design as media to learn numeracy
Universitas Pelita Harapan
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Karakterisasi frozen yoghurt sumber serat dengan substitusi tepung kacang bogor dan variasi kultur starter = Characterization of fibre-source frozen yoghurt with substitution of bambara groundnut flour and variation of starter cultures
Universitas Pelita Harapan
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Solid state fermentation of okara using aspergillus oryzae
Universitas Pelita Harapan
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Pemurnian dengan berbagai jenis dan rasio pelarut serta karakterisasi n-asetilglukosamin dari kulit udang windu hasil fermentasi trichoderma virens = Purification using different kind and ratio of solvent and characterization of n acetylglucosamine from t
Universitas Pelita Harapan
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Pemanfaatan tepung ubi jalar ungu (ipomoea batatas (l.) lam.) dan tepung bengkuang (pachyrrhizus erosus (l.) urb.) sebagai sumber serat dalam pembuatan cookies bebas gluten = Utilization of purple sweet potato flour (ipomoea batatas (l.) lam.) and jicama
Universitas Pelita Harapan
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Effect of hydrocolloid types and concentrations on oil uptake and moisture loss of deep-fried coated breadfruit (artocarpus altilis)
Universitas Pelita Harapan
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