Thesis

PUTRI, NABILA MARSHANDA and Rizqiati, Heni and Nurwantoro, Nurwantoro (2025) Pengaruh Konsentrasi High Fructose Syrup Terhadap Total Asam, Nilai pH, Total Khamir, dan Sifat Organoleptik Kefir Susu Kambing Ekstrak Bunga Telang. Undergraduate thesis, Fakultas Peternakan dan Pertanian Universitas Diponegoro.

KARTIKA, DWI ASNA and Legowo, Anang Mohamad and Nurwantoro, Nurwantoro (2025) Pengaruh Penambahan Kurma terhadap Kadar Air, Derajat Keasaman, Total Padatan Terlarut, dan Viskositas Yogurt Sari Kacang Hijau. Undergraduate thesis, Fakultas Peternakan dan Pertanian Universitas Diponegoro.

SURYA, KARINA RIZQY ANGGITA and Rizqiati, H. and Nurwantoro, Nurwantoro (2021) KADAR ALKOHOL, KADAR LEMAK, TOTAL PADATAN TERLARUT, DAN TOTAL MIKROBA KEFIR SUSU KERBAU DENGAN KONSENTRASI STARTER YANG BERBEDA. Undergraduate thesis, Faculty of ANimal and Agricultural Sciences.

NAJAR, FAJAR FIKRI and Susanti, S. and Nurwantoro, Nurwantoro (2021) KARAKTERISTIK FISIK, KIMIA, DAN HEDONIK MARMALADE BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PENGGUNAAN JENIS PEMANIS YANG BERBEDA. Undergraduate thesis, Faculty of Animal and Agricultural Sciences.

SHAUMA, CLARADHITA AYU and Rizqiati, H. and Nurwantoro, Nurwantoro (2021) PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK FISIK DAN SIFAT ORGANOLEPTIK KEFIR BUBUK. Undergraduate thesis, Faculty of Animal and Agricultural Sciences.

ZHAVIRA, HAZNA and Nurwantoro, Nurwantoro and Rizqiati, H. (2021) PENGARUH PENAMBAHAN TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KADAR PROKSIMAT DAN KALORI FLAKES MILET PUTIH (Panicum miliaceum). Undergraduate thesis, Faculty of Animal and Agricultural Sciences.

NURYATI, CICILIA and Legowo, A.M. and Nurwantoro, Nurwantoro (2020) KARAKTERISTIK FISIK DAN SENSORI ES KRIM KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENAMBAHAN TEPUNG UMBI GEMBILI (Dioscorea esculenta L.) SEBAGAI PENSTABIL. Undergraduate thesis, FACULTY OF ANIMAL AND AGRICULTURAL SCIENCES.

Other

Nurwantoro, Nurwantoro and Bintoro, V P and Legowo, A.M. and Purnomoadi, A. and Etza Setiani, Bhakti Garlic Antioxidant (Allium Sativum L.) to Prevent Meat Rancidity. Peer Review dll. (Unpublished)