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: 1000 | PDF: 62
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: 952 | PDF: 79
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: 763 | PDF: 119
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: 511 | PDF: 26
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: 735 | PDF: 18
PDF
48-66