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• Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

  D.W. Sari , Bulkaini Bulkaini , Djoko Kisworo

  519-525

  2021-07-06

  Statistics: 1785

• Physical and Microbiology Characterization of Chicken Sausage that Added by Oyster Mushroom

  Wahid Yulianto , Lilik Malta , Bulkaini Bulkaini , Djoko Kisworo , Haryanto Haryanto , Baiq Rani Dewi Wulandani , Fahrullah Fahrullah

  59-65

  2024-01-12

  Statistics: 1174

• Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef

  Baiq Rani Dewi Wulandani , Bulkaini Bulkaini , Sukirno Sukirno , Djoko Kisworo , Wahid Yulianto , Haryanto Haryanto

  574-581

  2022-05-30

  Statistics: 1777

• White Oyster Mushroom (Pleurotus ostreatus) As A Source of Food Fiber and Its Applications in Meat Processing

  Audina Putri , Djoko Kisworo , Bulkaini Bulkaini

  754-762

  2021-09-20

  Statistics: 1989

• Test of Borax and Formalin on Snacks with Turmeric and Dragon Fruit Extracts at SMAN 1 Nguter, Sukoharjo

  Avivi Nida , Farhah Qurrotu 'Aini , Sardjoko Agus Wiyono , Suwarto

  451-458

  2023-02-27

  Statistics: 910