Vol 4, No 2 (2024)

Vol 4, No 2 (2024)

Table of Contents

Articles

Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale
I Gusti Agung Ayu Hari Triandini, Wiranto Wiranto, I Gde Adi Suryawan Wangiyana
Views of Abstract: 246 | PDF: 6
PDF
60-74
Microencapsulation technology for lipase added infant formula to improve gastrointestinal digestion: a review
Ratna Nurmalita Sari
Views of Abstract: 123 | PDF: 8
PDF
75-84
Panelists' acceptance of ice cream with the addition of snakehead fish albumin extracts (Ophiocephalus striatus)
Dewi Kartikasari, Agustiana Agustiana, Arianto Arianto
Views of Abstract: 87 | PDF: 9
PDF
85-94
Study of sugar and tamarind addition on the quality of masin salted anchovy (stolephorus)
Chairul Anam Afgani, Ariskanopitasari Ariskanopitasari
Views of Abstract: 117 | PDF: 11
PDF
95-109
Identification of glucomannan potential isolated from fresh porang tubers of East Kalimantan
Anggela -
Views of Abstract: 70 | PDF: 7
PDF
110-118