Pembuatan keju rendah lemak berbahan dasar protein hewani susu unta dengan proses koagulasi enzim papain = The making of low fat cheese made from camel milk animal protein with papain enzyme coagulation process

Kajian karakteristik tekstur (texture profile analysis) dan organoleptik daging itik petelur afkir berbasis teknik perlakuan restrukturisasi daging menggunakan enzim transglutaminase = Study of characteristics texture (texture profile analysis) and organoleptic of afkir duck meat with meat restructuring treatment technique based using transglutaminase enzyme

Enzim pangan

Pemisahan enzim papain dari buah pepaya dengan proses fermentasi dan ekstraksi padat-cair = Separation of the papain enzyme from papaya fruit by fermentation process and solid-liquid extraction

Ripening for improving the quality inoculated cheese rhizopus oryzae