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Bambang Dwiloka

Diponegoro University

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Publication

Featured researches published by Bambang Dwiloka.

International Journal of Dairy Science | 2014

Total Bacteria and pH of Dangke Preserved Using Natural Antimicrobial Lactoferrin and Lactoperoxidase from Bovine Whey

Rasbawati; Bambang Dwiloka; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo; V. Priyo Bintoro

Turkish Journal of Veterinary & Animal Sciences | 2015

Effects of duck feed supplemented with invasive giant salvinia (Salvinia molesta) on duck meat characteristics

Bambang Dwiloka; Agus Setiadi; Siswanto Imam Santoso; Edjeng Suprijatna; Siti Susanti

Jurnal Aplikasi Teknologi Pangan | 2015

Optimasi Daun Kayambang (Salvinia molesta) untuk Penurunan Kolesterol Daging dan Peningkatan Kualitas Asam Lemak Esensial

Destriana Meliandasari; Bambang Dwiloka; Edjeng Suprijatna

Archive | 2014

Determinasi Warna Daging Curing Pada Daging dan Produk Olahan Daging

Bhakti Etza Setiani; V. Priyo Bintoro; Bambang Dwiloka; Antonius Hintono

Jurnal Teknologi Pertanian | 2018

Antioxidant Activity, Physical, and Sensory Characteristics of Ice Cream with the Addition of Apple Cider

Anisa Khairina; Bambang Dwiloka; Siti Susanti

Jurnal Teknologi Pangan | 2018

Sifat Sensoris Cookies dengan Penambahan Daun Pepaya setelah Direbus

Khusna Irsalina; Bambang Dwiloka; Bhakti Etza Setiani

Jurnal Teknologi Pangan | 2018

Rendemen, Nilai pH, Tekstur, dan Aktivitas Antioksidan Keju Segar dengan Bahan Pengasam Ekstrak Bunga Rosella Ungu (Hibiscus sabdariffa L.)

Puji Nugroho; Bambang Dwiloka; Heni Rizqiati

Jurnal Teknologi Pangan | 2018

Pengaruh Lama Fermentasi terhadap Total Bakteri Asam Laktat (BAL), Viskositas, Aktivitas Antioksidan, dan Organoleptik Water Kefir Anggur Merah (Vitis vinifera L.)

Amanda Pavita Purba; Bambang Dwiloka; Heni Rizqiati

Jurnal Teknologi Pangan | 2018

Perubahan Derajat Kecerahan, Kekenyalan, Vitamin C, dan Sifat Organoleptik pada Permen Jelly Kulit Jeruk Lemon (Citrus medica var Lemon)

Erningtyas Elok; Bambang Dwiloka; Bhakti Etza Setiani

Archive | 2017

Kandungan Protein, Resistensi Pelelehan, Overrun dan Tingkat Kesukaan Es Krim yang Disubstitusi Sari Kedelai Hitam (Glycine soja)

Galang Apreliana Putra; V. Priyo Bintoro; Bambang Dwiloka

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Collaboration

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Bhakti Etza Setiani

Diponegoro University

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Heni Rizqiati

Diponegoro University

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Antonius Hintono

Diponegoro University

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V. Priyo Bintoro

Diponegoro University

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Edjeng Suprijatna

Diponegoro University

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Siti Susanti

Diponegoro University

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Agus Setiadi

Diponegoro University

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Anisa Khairina

Diponegoro University

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Bambang Sukamto

Diponegoro University

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Destriana Meliandasari

Diponegoro University

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