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: 343 | PDF: 16
PDF
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: 311 | PDF: 42
PDF
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: 339 | PDF: 59
PDF
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: 177 | PDF: 8
PDF
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: 196 | PDF: 9
PDF
48-66