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By Author
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Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of Tempe Made from Different Soybeans Varieties)
DOI : 10.33964/jp.v22i3.102
Made Astawan
,
Tutik Wresdiyati
,
Sri Widowati
,
Siti Harnina Bintari
,
Nadya Ichsani
page 241-252
Abstract : 19557
|
Untitled : 41943
DOI : 10.33964/jp.v22i3.102
Potensi Dedak dan Bekatul Beras Sebagai Ingredient Pangan dan Produk Pangan Fungsional
DOI : 10.33964/jp.v19i1.104
Made Astawan
,
Andi Early Febrinda
page 14-21
Abstract : 11594
|
Untitled : 30483
DOI : 10.33964/jp.v19i1.104
Isotlavon Kedelai sebagai Antikanker
DOI : 10.33964/jp.v18i3.244
Made Astawan
,
Andi Early Febrinda
page 42-50
Abstract : 3083
|
Untitled : 6659
DOI : 10.33964/jp.v18i3.244
Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah (Application of Functional Bran in Making Cookies and Donuts with Low Glycemic Index Value)
DOI : 10.33964/jp.v22i4.144
Made Astawan
,
Tutik Wresdiyati
,
Sri Widowati
,
Indira Saputra
page 385-394
Abstract : 5479
|
Untitled : 10861
DOI : 10.33964/jp.v22i4.144
Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties
DOI : 10.33964/jp.v23i1.48
Made Astawan
,
Mursyid Mursyid
,
Deddy Muchtadi
,
Tutik Wresdiyati
,
Siti Harnina Bintari
,
Maryani Suwarno
page 33-42
Abstract : 8002
|
Untitled : 26065
DOI : 10.33964/jp.v23i1.48
Evaluasi Kualitas Nuget Tempe dari Berbagai Varietas Kedelai (Evaluation on Tempeh Nugget Quality Madefrom Different Soybean Varieties)
DOI : 10.33964/jp.v23i3.255
Made Astawan
,
Nurina Rachma Adiningsih
,
Nurheni Sri Palupi
page 244-255
Abstract : 1959
|
Untitled : 3006
DOI : 10.33964/jp.v23i3.255
Kombinasi Kemasan Vakum dan Penyimpanan Dingin untuk Memperpanjang Umur Simpan Tempe Bacem (Combination of Vacuum Packaging and Cold Storage to Prolong the Shelf Life of Tempe Bacem)
DOI : 10.33964/jp.v24i2.27
Made Astawan
page 125-134
Abstract : 4947
|
Untitled : 13419
DOI : 10.33964/jp.v24i2.27
Perendaman Asam Askorbat Dapat Memperbaiki Sifat Fisik, Kimia, Sensori, dan Umur Simpan Tepung Bekatul Fungsional (Ascorbic Acid Soaking Can Improve Physical, Chemical, Sensory Characteristics and Storage Time of Functional Rice Bran)
DOI : 10.33964/jp.v22i1.77
Made Astawan
,
Hadi Riyadi
,
Elis Nurhayati
page 49-60
Abstract : 2534
|
Untitled : 2147
DOI : 10.33964/jp.v22i1.77
Pengaruh Konsumsi Tempe dari Kedelai Germinasi dan Non-Germinasi Terhadap Profil Darah Tikus Diabetes
DOI : 10.33964/jp.v28i2.439
Made Astawan
page 135-144
Abstract : 2239
|
PDF : 1660
PDF : 374
DOI : 10.33964/jp.v28i2.439
Karakteristik Fisikokimia Tepung Kecambah Kedelai
DOI : 10.33964/jp.v25i2.326
Made Astawan
,
Khaidar Hazmi
page 105-112
Abstract : 7782
|
Untitled : 12815
DOI : 10.33964/jp.v25i2.326
Persepsi Konsumen terhadap Serbuk Minuman Tempeuntuk Kesehatan (Consumer Perceptions of Tempe Drink Powder for Health)
DOI : 10.33964/jp.v34i1.844
Made Astawan
,
Bimaris Tranoya Laut
,
Muhammad Aries
page 23 – 36
Abstract : 214
|
PDF : 168
DOI : 10.33964/jp.v34i1.844
Physicochemical and Microbiology Characteristics of Beverage Powder Based on Tempe Protein Concentrate at Various Storage Temperatures
DOI : 10.33964/jp.v32i2.625
Made Astawan
page 141-152
Abstract : 558
|
PDF : 904
DOI : 10.33964/jp.v32i2.625
Potensi Rambut Jagung sebagai Minuman Fungsional
DOI : 10.33964/jp.v30i2.542
Salsabila Salsabila
,
Nurheni Sri Palupi
,
Made Astawan
page 137-146
Abstract : 1848
|
PDF : 9521
DOI : 10.33964/jp.v30i2.542
Efisiensi Proses Produksi dan Karakteristik Tempe dari Kedelai Pecah Kulit (Production Process Efficiency and Characteristic of Tempe from Dehulled Soybean)
DOI : 10.33964/jp.v29i2.492
Intan Kusumawati
,
Made Astawan
,
Endang Prangdimurti
page 117-126
Abstract : 8110
|
PDF : 16125
DOI : 10.33964/jp.v29i2.492
Perbandingan Karakteristik Fisikokimia dan Komposisi Asam Amino Tepung Tempe Larut Air dengan Isolat Protein Kedelai Komersial
DOI : 10.33964/jp.v29i1.462
Made Astawan
,
Ananda Putri Cahyani
,
Leonita Maulidyanti
,
Tuti Wresdiyati
page 45-54
Abstract : 4861
|
PDF : 4134
DOI : 10.33964/jp.v29i1.462
Pengaruh Germinasi Kedelai terhadap Komposisi Proksimat dan Komponen Bioaktif IsoflavonTempe Segar dan Semangit
DOI : 10.33964/jp.v29i1.460
Made Astawan
page 35-44
Abstract : 2339
|
PDF : 2114
DOI : 10.33964/jp.v29i1.460
KARAKTERISTIK TEPUNG TEMPE LARUT AIR
DOI : 10.33964/jp.v26i2.351
Made Astawan
page 117-126
Abstract : 4615
|
PDF : 4544
DOI : 10.33964/jp.v26i2.351
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