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Issue Title
 
Vol 4, No 1 (2024) A study of the characteristics of a mango jelly candy formulated with gelatin and honey Abstract   PDF
Sigit Ramdani, Adi Saputrayadi, Marianah Marianah, Nazaruddin Nazaruddin
 
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 4, No 1 (2024) Evaluation of sanitation standard operating procedure (SSOP) implementation in nata de coco production process in micro-scale industry in Tempel, Sleman, Yogyakarta Special Region Abstract   PDF
Amara Arta Mefia, Salwaa Khairunnisa Qathrunnada, Sonia Dora Febri Esa
 
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 4, No 1 (2024) Identification of dangerous preservative content in shrimp paste (acetes sp.) circulating in the traditional markets of Sumbawa City Abstract   PDF
Dinda Sari, Chairul Anam Afgani
 
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 4, No 1 (2024) Influence of adding earl flower extract (Clitoria Ternatea L.) on the fruit leather quality of kersen fruit (Muntingia Calabura L.) Abstract   PDF
Lusi Hardianingsih, Adi Saputrayadi, Syirril Ihromi
 
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 4, No 1 (2024) Literature review on the activity of kepuh plant (Sterculiafoetida L.) as a natural antioxidant Abstract   PDF
Dewi Kurnia, Asep Roni, Kiki Dwi Rahayu
 
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
 
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