Vol 3, No 2 (2020)

Oktober (2020)

DOI: http://dx.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
PDF
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
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