.png)
Search
Zerren Aprilla
Nov 2, 20211 min read
P-9
The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportions of Tapioca and Wheat Flour Authors: M. K....
79 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-10
Improving the Sensory Properties of Bread Incorporated with Monascus-Fermented Durian Seeds and Rice Bran Authors: Goberto, M. A.,...
7 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-11
Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour Authors:...
12 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-12
Enhancing the Probiotic, Physicochemical and Organoleptic Properties of Soygurt with Purple Sweet Potato (Ipomoea batatas L) Paste...
187 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-13
Effect of Concentration and Type of Stabilizer on Physical Properties of Carrot Pineapple Velva Authors: Adrianus Rulianto Utomo,...
12 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-14
The Food Industry Supply Chain in The Light of COVID-19: The Constrains and Development of Measures to Ensure Food Safety and Quality...
11 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-15
Boiling Time Variation Through Functional Characteristics of Boiled Red Kidney Beans Authors: A. M. Sutedja, C. Y. Trisnawati, R. Wang...
9 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-16
Review: Bioavailability and Activity Prediction of Bioactive Compounds of Red Fruit (Pandanus conoideus Lam.) and Pandan Grape (Sararanga...
15 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-17
Comprehensive analysis of component changes during black tea processing using LC-MS Authors : Ayumi Ito and Emiko Yanase
10 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-18
Optimizing the Fermentation Process of Tamarilo Juice Containing Lactobacillus rhamnosus SKG34 Authors: Komang Ayu Nocianitri, I Desak...
13 views0 comments
FTP UKWMS
Oct 28, 20211 min read
FUNFACT ABOUT BREM
Brem merupakan makan hasil fermentasi dari tape ketan yang berbentuk padatan berwarna putih kecoklatan. Selain brem padatan, terdapat...
46 views0 comments
FTP UKWMS
Oct 28, 20211 min read
"Apa Hayoo?"
Hai, foodies!👋 Foodnet hadir kembali dengan games yang tidak kalah seru dari yang sebelumnya lho!😱 Penasaran dengan gamesnya? Yuk...
85 views0 comments
FTP UKWMS
Oct 28, 20213 min read
Fermentasi pada Brem? Seperti apa ya?
Hello, Foodies! Apa yang terlintas di pikiran Foodies saat mendengar kata “Fermentasi”? Fermentasi adalah suatu proses perubahan kimia...
95 views0 comments
FTP UKWMS
Oct 20, 20212 min read
Kuliah Umum 2021 Transformasi Digital di Industri Pangan
Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya (FTP UKWMS), melaksanakan kuliah umum pada hari Sabtu, 16...
27 views0 comments
FTP UKWMS
Oct 4, 20212 min read
Kuliah Tamu Mikrobiologi Pangan dan Teknologi Makanan Tradisional Fermentasi 2021
“The Genetic of Microorganism and Implications for The Food Industry” Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala...
34 views0 comments
FTP UKWMS
Oct 1, 20212 min read
Pasteurisasi pada Madu?
Halo, Foodies! Apa yang terlintas di benak Foodies ketika mendengar kata “pasteurisasi”? Pasti Foodies langsung tertuju pada susu...
619 views0 comments
FTP UKWMS
Sep 27, 20211 min read
Kuliah Tamu Antropologi Pangan 2021:“Peran Pop Culture Dalam Perkembangan Dunia Pangan”
Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, pada hari Jumat, 24 September 2021, kembali mengadakan kegiatan...
16 views0 comments
FTP UKWMS
Aug 12, 20213 min read
PPK Hari ke-3: Simulasi Kuliah serta Praktikum dan Temu Daring Dosen Pembimbing Akademik
Pekan Pengenalan Kampus (PPK) hari ke-3 tanggal 12 Agustus 2021 merupakan salah satu bagian dari rangkaian besar acara PPK yang dimulai...
56 views0 comments