|
Issue |
Title |
|
Vol 2, No 2 (2022) |
Addition of rosella flower (Hibiscus sabdariffa) powder addition on the quality of bulk cooking oil |
Abstract
PDF
|
Roushandy Asri Fardani, Hendry Satria P.P |
|
Vol 1, No 2 (2021) |
Cheese Analog Basis Susu Jagung Manis dan Susu Kedelai Sebagai Keju Rendah Lemak |
Abstract
PDF
|
Dian Triana Daulima, Ade Andriyani, Prayoga Nurul Mustofa, Siti Aisa Liputo |
|
Vol 3, No 1 (2023) |
Chemical, physical and organoleptic quality test of seaweed (Eucheuma cottonii) jelly candy with the addition of ginger juice and turmeric juice |
Abstract
PDF
|
Veni Rori Setiawati, Sulista Cendana |
|
Vol 3, No 2 (2023) |
Determination of physical properties of siamese oranges (Citrus nobilis var. Microcarpa): sphericity, roundness, volume, and density |
Abstract
PDF
|
Emi Kurniawati, Ade Galuh Rakhmadevi, Putu Tessa Fadhila, Syarifatul Lailah |
|
Vol 3, No 1 (2023) |
Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.) |
Abstract
PDF
|
Irfan Syahlan, Desy Ambar Sari, Marianah Marianah |
|
Vol 1, No 2 (2021) |
Ekstraksi dan Uji Aktivitas Enzim Bromelin Kasar dari Buah Nanas |
Abstract
PDF
|
Intan Dzulqaidah, Regina Brigita Zanuba, Andi Siti Fatimah Alwi, Arista Rizkika Putri Salsabila, Siswandi Mursidi, Handa Muliasari |
|
Vol 1, No 1 (2021) |
FORMULASI BUBBLE PEARLS DENGAN PENAMBAHAN PUREE JAMBU BIJI (PSIDIUM GUAJAVA L.) |
Abstract
PDF
|
Della Sugiarto |
|
Vol 3, No 1 (2023) |
Formulation of Dragon Fruit (Hylocereus polirhizus) and Rambutan Fruit (Nephleum lappaceum) in Jelly Candy |
Abstract
PDF
|
Muhammad Imam Baihaqi, Desy Ambar Sari, Syirril Ihromi |
|
Vol 3, No 1 (2023) |
Gluten-Free Cookies Formulation Using Local Composite Flour of Gadung, Brown Rice, and Moringa Leaves |
Abstract
PDF
|
Fitri Dayani, Ratna Nurmalita Sari |
|
Vol 3, No 2 (2023) |
Hedonic test and chemical organoleptic and chemical characteristics of cork and toman fish emping |
Abstract
PDF
|
Dewi Kartikasari, Rita Khairina, M. Dwiki Wahyono |
|
Vol 3, No 2 (2023) |
Hedonic test of Lombok Island palm sugar candy formulated with Multi-Purpose Tree Species (MPTS) leaves infusion |
Abstract
PDF
|
Baharudin Baharudin, I Gusti Agung Ayu Hari Triandini, I Gde Adi Suryawan Wangiyana |
|
Vol 2, No 2 (2022) |
Hedonic test of tree leaf herbal tea using various statistical approaches |
Abstract
PDF
|
I Gde Adi Suryawan Wangiyana, I Gusti Agung Ayu Hari Triandini |
|
Vol 3, No 1 (2023) |
Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda |
Abstract
PDF
|
Ilmiani Rusdin, Septiana Sulistiawati, Indrati Kusumaningrum |
|
Vol 2, No 1 (2022) |
Kajian penambahan serbuk pegagan (Centella asiatica) terhadap mutu cookies tepung mocaf (modified cassava flour) |
Abstract
PDF
|
Amirul Mukminin, Asmawati Asmawati, Marianah Marianah |
|
Vol 1, No 1 (2021) |
KAJIAN SUHU DAN LAMA PEMASAKAN TERHADAP MUTU PERMEN SUSU KERBAU |
Abstract
PDF
|
Adi Saputrayadi, Marianah Marianah, Jannatun Alia |
|
Vol 1, No 1 (2021) |
KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS |
Abstract
PDF
|
Siska Cicilia, Eko Basuki, Ahmad Alamsyah, I Wayan Sweca Yasa, Lingga Gita Dwikasari, Rafika Suari |
|
Vol 1, No 2 (2021) |
Mini-review Teknologi Produksi Teh Herbal Gaharu |
Abstract
PDF
|
I Gde Adi Suryawan Wangiyana, I Gusti Agung Ayu Hari Triandini |
|
Vol 2, No 1 (2022) |
Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera) |
Abstract
PDF
|
Suburi Rahman, Afe Dwiani |
|
Vol 2, No 2 (2022) |
Opportunity of durian seed flour as an alternative to commercial wheat flour |
Abstract
PDF
|
Jefri Pandu Hidayat, Fadli Robiandi, Meidi Arisalwadi, Asful Hariyadi |
|
Vol 1, No 2 (2021) |
Penentuan Kualitas Minyak Goreng Bekas Setelah Penambahan Adsorben Alami dari Bonggol Jagung dan Ampas Tebu |
Abstract
PDF
|
Ni Made Ayu Dinda Permatasari, Nunung Uswatun Hasanah, Wahyu Aldi Setiawan, Asmara Yauma Putri Farah Diba, Dinda Sahila, Hesti Wulandari, Handa Muliasari |
|
Vol 1, No 1 (2021) |
PENERAPAN CRITICAL CONTROL POINT DAGING RENDANG DI RUMAH MAKAN PADANG TERHADAP NILAI pH DAN MUTU RASA ORGANOLEPTIK |
Abstract
PDF
|
Anggoro Rizky Narastyawan, Yoyok Budi Pramono, Bambang Dwiloka |
|
Vol 1, No 1 (2021) |
PENGARUH EKSTRAK DAUN PEDADA (Sonneratia alba) TERHADAP MUTU UDANG API-API (Metapenaeus monoceros) PASCA PANEN |
Abstract
PDF
|
Samsu Rizal, Andi Noor Asiki, Gina Saptiani |
|
Vol 2, No 1 (2022) |
Pengaruh kombinasi tepung terigu dan jamur tiram (Pleurotus ostreatus) terhadap sifat organoleptik nugget |
Abstract
PDF
|
Ni Luh Putu Sherly Yuniartini, Rizki Nugrahani |
|
Vol 1, No 2 (2021) |
Pengaruh Penambahan Bubuk Bawang Merah Sebagai Antioksidan Alami Terhadap Kualitas Minyak Goreng Curah |
Abstract
PDF
|
Roushandy Asri Fardani, Putu Ayu Winda Christina, Bustanul Atfal |
|
Vol 2, No 1 (2022) |
Produksi Gula Cair dari Selulosa Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Hidrolisis Enzim |
Abstract
PDF
|
Michelle Nattaya Narerat Nuraini, Mustika Nindiya Mutma'innah, Devi Tridayanti, Lucky Hartanti |
|
1 - 25 of 30 Items |
1 2 > >> |