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1

Analisis
Lemak Babi Pada Produk Pangan Olahan Menggunakan Spektroskopi UV Vis

Agrintech
│ Jurnal Teknologi Pangan dan Hasil Pertanian

Publikasi
Artikel Penelitian

OPEN

2

Studi
Awal: Analisis Sifat Fisika Lemak Babi Hasil Ekstraksi Pada Produk Pangan
Olahan

Agrintech
│ Jurnal Teknologi Pangan dan Hasil Pertanian

Publikasi
Artikel Penelitian

OPEN

3

Application
of solid phase extraction in lard separation in pork jerky and analysis using
FTIR spectroscopy 

THE
2ND INTERNATIONAL CONFERENCE ON CHEMICAL SCIENCE AND TECHNOLOGY INNOVATION
(ICOCSTI 2021): A chemical breakthrough for science technology innovation

Proceeding  International

OPEN

4

Analysis
of lard in soybean oil adulterated in order to increase halal food

THE
INTERNATIONAL CONFERENCE ON CHEMICAL SCIENCE AND TECHNOLOGY (ICCST – 2020):
Chemical Science and Technology Innovation for a Better Future

Proceeding  International

OPEN

5

Development
of Maceration Methods in the Investigation and Analysis of Lard in Industrial
Food Products to Improve Halal Product in Indonesia

Proceedings
of the 1st International Conference on Chemical Science and Technology
Innovation (ICOCSTI 2019)

Proceeding  International

OPEN

6

Investigation
of Lard on Pork Nuggets using UV Spectrophotometry

Indian
Journal of Science and Technology

Publikasi
Artikel Penelitian

OPEN

7

Physical
Properties of Lard in Tuna Processed Products in Order to Increase Halal Food
Safety

Proceeding
International Conference Sustainable Agriculture and Natural Resources
Management (ICoSAaNRM)

Proceeding  International

OPEN

8

Analysis
of the Physical Properties for Cow Nuggets Mixed with Lard in Order to
Improve Halal Food Safety

Proceeding
International Conference Sustainable Agriculture and Natural Resources
Management (ICoSAaNRM)

Proceeding  International

OPEN