Vol 3, No 2 (2020)

Vol 3, No 2 (2020)

October

DOI: https://doi.org/10.26418/jft.v3i2

Table of Contents

Articles

PENGARUH PENAMBAHAN GULA PASIR SUKROSA PADA BUAH AREN (Arenga pinnata) TERHADAP KANDUNGAN GIZI MANISAN KOLANG-KALING

Lulu Zakiyah Hasna

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1-11

The Nutrition Content of Oyster Mushroom and Spinach Flour Alternative Food Processed Ingredients

Rahmawati Rahmawati

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12-20

Karakteristik Fisikokimia dan Sensori Kondimen Perisa Tempe Biji Karet (Hevea brasiliensis)

Reni Septiana, Yohana Sutiknyawati Kusuma Dewi, Sholahuddin Sholahuddin

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21-37

SENSORY EVALUATION OF NOODLES MADE FROM WALUH (Cucurbita Moschata) FLOUR AND SNAKEHEAD FISH (Channa striata) AS ALTERNATIF FOOD OF HIGH FIBER, VITAMIN A AND PROTEIN

Adhyanti Adhyanti, Wery Aslinda, Marlinda Kartika Apandano

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38-46

PENGARUH KONSENTRASI ABU SEKAM dan LAMA PERENDAMAN TERHADAP PENURUNAN ASAM SIANIDA PADA TEPUNG UMBI GALLI (Lasio spinosa)

Wahyu Wahyu, Tri Rahayuni, Sulvi Purwayantie

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47-57

Editorial Adress:

Department of Food Science and Technology, Faculty of Agriculture, Universitas Tanjungpura

Jl. Prof. Dr. H. Hadari Nawawi, Pontianak, Kalimantan Barat (78124)

Telp/Fax: (0561) 740191

Email: foodtech@untan.ac.id

Website: http://jurnal.untan.ac.id/index.php/jft

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