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Edi Suryanto

Gadjah Mada University

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Publication

Featured researches published by Edi Suryanto.

Procedia food science | 2015

The Effect of Heating Process Using Electric and Gas Ovens on Chemical and Physical Properties of Cooked Smoked-Meat

Yusnaini; Soeparno (Soeparno); Edi Suryanto; Ria Armunanto

Agritech | 2014

Komposisi Kimia, Sifat Fisik dan Organoleptik Bakso Daging Kambing dengan Bahan Pengenyal yang Berbeda

Nafly Comilo Tiven; Edi Suryanto; Rusman Rusman

Buletin Peternakan | 2018

The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng”

Jamhari Jamhari; Edi Suryanto; Sundari Sundari; Diah Ayu Laksmiwati

Archive | 2016

KUALITAS SOSIS DAGING SAPI YANG DIFORTIFIKASI DENGAN MINYAK IKAN KOD DAN MINYAK JAGUNG DAN DIPROSES MENGGUNAKAN METODE PEMASAKAN YANG BERBEDA QUALITY OF BEEF SAUSAGES FORTIFIED WITH COD AND CORN OIL AND PROCESSED WITH DIFFERENT COOKING METHODS

Rio Olympias Sujarwanta; Edi Suryanto

Archive | 2016

PENGARUH FORTIFIKASI NANOPARTIKEL KALSIUM LAKTAT KERABANG TELUR TERHADAP SIFAT KIMIA DAN FISIK BAKSO AYAM THE EFFECT OF EGGSHELL LACTIC CALCIUM NANOPARTICLE FORTIFICATION ON CHEMICAL AND PHYSICAL PROPERTIES OF CHICKEN MEATBALLS

Agus Hadi Prayitno; Edi Suryanto

Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) | 2016

Community Empowerment Program in Pinogu Subdistrict, Bone Bolango Regency, Gorontalo Province, Indonesia: Concerning to The Unique Local Biodiversity Conservation

Retno Peni Sancayaningsih; Edi Suryanto

Archive | 2015

Restriction Feed and Refeeding Evaluation for Consumption, Feed Cost, Income Over Feed Cost, Percentage of Carcass and Meat Quality of Kacang Goat

Bambang Suwignyo; Miftahush Shirothul Haq; Setiyono Setiyono; Edi Suryanto

Archive | 2015

Blood Lipid Profile of Hypercholesterolemia Rattus norvegicus L. Fed with Sausages Containing Omega 3 and Omega 6 Fatty Acids

Rio Olympias Sujarwanta; Edi Suryanto; Setiyono Setiyono; Supadmo Supadmo; Rusman Rusman; Jamhari Jamhari; Yuny Erwanto

Archive | 2014

The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat

Setiyono Setiyono; Edi Suryanto; Rusman Rusman; R. Sasongko Adi Nugroho; Lucky Zulkarnain

Archive | 2014

Chemical Composition and Food Safety of Sheep Meat Sate Grilled with Different Time and Fuel

Edi Suryanto; Setiyono Setiyono; Rusman Rusman; Jamhari Jamhari

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Collaboration

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Rusman Rusman

Gadjah Mada University

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Setiyono Setiyono

Gadjah Mada University

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Jamhari Jamhari

Gadjah Mada University

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Nafly Comilo Tiven

Gadjah Mada University

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Diah Ayu Laksmiwati

Gadjah Mada University

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Retno Peni Sancayaningsih

Gadjah Mada University

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Ria Armunanto

Gadjah Mada University

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Rusman (Rusman)

Gadjah Mada University

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Soeparno (Soeparno)

Gadjah Mada University

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Sundari Sundari

Gadjah Mada University

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