Vol 6, No 1 (2023)

Vol 6, No 1 (2023)

May

DOI: https://doi.org/10.26418/jft.v6i1

Table of Contents

Articles

The Effect Of Exselsa Coffee Roasting Temperature And Time On The Physicochemical And Sensory Properties Of Coffee Powder

Remondus Rendy R. Sihombing, Suko Priyono, Lucky Hartanti

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1-12

The Addition of Cermai Fruit Strait (Phyllanthus Acidus) on THe Sensory Quality Of Gummy Candy

Julia Nooradilah, Mariani Mariani, I Gusti Ayu Ngurah Singamurni

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13-20

Quality of Lemongrass-Pandan Stew with Added Lime (Citrus amblycarpa) as Herbal Drink

Suharti Suharti, Suko Priyono, Lucky Hartanti

PDF

21-27

Kandungan Nutrisi, Aktivitas Antioksidan dan Karakter Sensori Liang Teh Pada Berbagai Penambahan Sari Jeruk Sambal Pada Liang Teh

Yohana Sutiknyawati Kusuma Dewi

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28-34

Formulasi Penambahan Kacang Hijau Pada Susu Nabati Biji Cempedak (Artocarpus integer) Instan

Tri Elia Marpaung, Tri Rahayuni

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35-42

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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