Wahono Hadi Susanto

发表

KARAKTERISTIK FISIK KIMIA MINYAK KACANG TANAH (Arachis hypogaea) HASIL PEMUCATAN (KAJIAN KOMBINASI ASDORBEN DAN WAKTU PROSES) Physical and Chemical Characteristic of Peanut Oil (Arachis hypogaea) After Bleaching (Study Adsorbent Combination and Process Time)

Novita Wijayanti, Eni Suryani, Wahono Hadi Susanto, 2016 .

PENGARUH LAMA PENGUKUSAN SERTA PROPORSI TEPUNG MOCAF DAN PASTA LABU KUNING TERHADAP SIFAT FISIK KIMIA ORGANOLEPTIK KERUPUK CEKEREMES Effect of Steaming Time and Mocaf Flour and Pumpkin Yellow Pasta's Proportion to Physical Chemistry and Organoleptic Cekeremes Crackers

Puspita Rani, Wahono Hadi Susanto, Monica Virganita, 2015 .

PENGARUH KONSENTRASI ASAM SITRAT DAN LAMA PEMANASAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SIRUP ALANG-ALANG (Imperata cylindrica) Influence of The Concentration of Citric Acid and Time Heating to The Chemical and Organoleptical Characteristic of The Cogongrass (Imperata Cylindrica) Syrup

Wahono Hadi Susanto, Chandra Maysasri Trissanthi, 2016 .

PENGARUH PENAMBAHAN LARUTAN SUSU KAPUR DAN STPP (Sodium Tripolyphospat) TERHADAP KUALITAS GULA KELAPA (Cocos nucifera L) [IN PRESS JULI 2015]

Wahono Hadi Susanto, Wirayani Febri Haloho, 2014 .

PEMBUATAN MI KERING UBI JALAR VARIETAS ASE KUNING [IN PRESS APRIL 2015]

Wahono Hadi Susanto, Priyantini Kurniawati, 2014 .

PENGARUH pH NIRA TEBU (Saccharum officinarum) DAN KONSENTRASI PENAMBAHAN KAPUR TERHADAP KUALITAS GULA MERAH The Effect of Lime Concentration Additiaon and Cane Juice pH Value on Brown Sugar Quality

Wahono Hadi Susanto, M. Erwinda, 2014 .

PENGARUH SUHU DAN LAMA PENGERINGAN DENGAN METODE CABINET DRYER TERHADAP KARAKTERISTIK MANISAN KERING APEL VARIETAS ANNA (Malus domestica BORKH)

Wahono Hadi Susanto, Zerlin Ulfa Shabrina, 2018 .

PENGARUH PROPORSI (BUAH:SUKROSA) DAN LAMA OSMOSIS TERHADAP KUALITAS SARI BUAH STROBERI (Fragaria vesca L) [IN PRESS APRIL 2014]

Wahono Hadi Susanto, M. Pertiwi, 2013 .

PENGARUH PROPORSI (BUAH:SUKROSA) DAN LAMA OSMOSIS TERHADAP KUALITAS SARI BUAH STROBERI (Fragaria vesca L) The Influenceof Proportion (Fruit : Sucrose) and Osmosis Time on The Qualityof Strawberry Juice (Fragaria vesca L)

Wahono Hadi Susanto, Mentari Febrianti, Darma Pertiwi, 2014 .

KARAKTERISASI HARD CANDY JAHE BERBASIS NIRA KELAPA (KAJIAN JENIS DAN KONSENTRASI SARI JAHE) Characterization Of Ginger Hard Candy Based On Coconut Sap (Study of Type and Concentration of Ginger Juice)

Wahono Hadi Susanto, 2015 .

PEMBUATAN SARI APEL (Malus sylvestris Mill) DENGAN EKSTRAKSI METODE OSMOSIS (KAJIAN VARIETAS APEL DAN LAMA OSMOSIS)

Wahono Hadi Susanto, Dhita Aprillia, 2013 .

Effect of Type and Concentration of Hydrocolloids (Carboxy Methyl Celullose, Xanthan Gum, and Carrageenan) on Carracteristic Dried Noodle Based Sweet Potato Variety Yellow Ase Paste

Wahono Hadi Susanto, Penulis Korespondensi, Mita Widyaningtyas, 2014 .

PEMBUATAN TEPUNG MOCAF DI MADURA (KAJIAN VARIETAS DAN LOKASI PENANAMAN) TERHADAP MUTU DAN RENDEMEN MOCAF Production in Madura (Study of Varieties and Plantation Sites) Toward Quality and Yield

Wahono Hadi Susanto, Febri Nuron Amanu, 2014 .

PENGARUH PROPORSI MOCAF DENGAN UBI JALAR ORANYE DAN PENAMBAHAN BAKING POWDER TERHADAP SIFAT KERUPUK CEKEREMES Effect Mocaf and Orange Sweet Potato Proportion and Addition Baking Powder on Characteristics Cekeremes Crackers

Wahono Hadi Susanto, Septian Ulul Albab, 2016 .

PENGARUH pH NIRA TEBU (Saccharum officinarum) DAN KONSENTRASI PENAMBAHAN KAPUR TERHADAP KUALITAS GULA MERAH [IN PRESS JULI 2014]

Wahono Hadi Susanto, M. Erwinda, 2013 .

PEMBUATAN BUBUK CABAI RAWIT (KAJIAN KONSENTRASI KALSIUM PROPIONAT DAN LAMA WAKTU PEREBUSAN TERHADAP KUALITAS PRODUK) Manufacturing Cayenne Powder (Study Effect of Calcium Propionate Concentration and Boiling Time on Product Quality)

Wahono Hadi Susanto, M. Agung, Puji Saputro, 2016 .

PEMBUATAN MI KERING UBI JALAR VARIETAS ASE KUNING Sweet Potato Ase Kuning Variety Dry Noodle Making

Wahono Hadi Susanto, Priyantini Kurniawati, 2015 .

PEMBUATAN GULA KELAPA DARI NIRA TERFERMENTASI ALAMI (KAJIAN PENGARUH KONSENTRASI ANTI INVERSI DAN NATRIUM METABISULFIT) Making Coconut Sugar From Natural Fermented Sap

Wahono Hadi Susanto, Ferry Pratama, Indria Purwantiningrum, 2015 .

KARAKTERISTIK SIRUP JAHE NIRA KELAPA TERFERMENTASI DELAPAN JAM (KAJIAN JENIS DAN KONSENTRASI SARI JAHE) Characteristic of Ginger Syrup Coconut Sap Fermented Eight Hour (Study of Varieties and Concentration of Ginger Extract)

Wahono Hadi Susanto, R. Febriyanti, 2015 .