Vol 3, No 1 (2023)

Table of Contents

Articles

Gluten-Free Cookies Formulation Using Local Composite Flour of Gadung, Brown Rice, and Moringa Leaves
Fitri Dayani, Ratna Nurmalita Sari
Views of Abstract: 189 | PDF: 9
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1-13
Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda
Ilmiani Rusdin, Septiana Sulistiawati, Indrati Kusumaningrum
Views of Abstract: 185 | PDF: 36
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14-22
Chemical, physical and organoleptic quality test of seaweed (Eucheuma cottonii) jelly candy with the addition of ginger juice and turmeric juice
Veni Rori Setiawati, Sulista Cendana
Views of Abstract: 223 | PDF: 49
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23-33
Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.)
Irfan Syahlan, Desy Ambar Sari, Marianah Marianah
Views of Abstract: 85 | PDF: 5
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34-47
Formulation of Dragon Fruit (Hylocereus polirhizus) and Rambutan Fruit (Nephleum lappaceum) in Jelly Candy
Muhammad Imam Baihaqi, Desy Ambar Sari, Syirril Ihromi
Views of Abstract: 98 | PDF: 5
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