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Issue Title
 
Vol 2, No 1 (2019): May KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN SELAI UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN VARIASI KONSENTRASI LABU KUNING (Cucurbita moschata) Abstract   PDF
Aan Sofyan, Wilia Afida
 
Vol 2, No 2 (2019): October MIKROENKAPSULASI MINYAK SAWIT MERAH DENGAN VARIASI SUHU PENGERINGAN DAN JENIS BAHAN PENYALUT DENGAN METODE FOAM-MAT DRYING Abstract   PDF
Nur Endah Saputri, Ngatirah Ngatirah
 
Vol 5, No 1 (2022): May Milk Powder Formulation Based on Durian Seed Flour, Cocoa, Wild Honey “Tikung” and Creamer Abstract   PDF
Ester Apriani UT, Yohana S.K. Dewi, Tri Rahayuni
 
Vol 5, No 2 (2022): October Motivation on Boba Drink Consumption Abstract   PDF
Nadia Ulfa Nashwara, Cita Eri Ayuningtyas
 
Vol 1, No 1 (2018): October PENAMBAHAN KULIT BATANG POHON BAWANG HUTAN (Scorodocarpus borneensis Becc) TERHADAP KUALITAS GULA KELAPA Abstract   PDF
sari wahyuni fitri, Yohana S Kusuma Dewi, dwi raharjo
 
Vol 1, No 1 (2018): October PENGARUH FORMULASI KARAGENAN DAN PATI SAGU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK ES KRIM UBI JALAR UNGU Abstract   PDF
Asrul Karami, Tri Rahayuni, Suko Priyono
 
Vol 3, No 2 (2020): October PENGARUH KONSENTRASI ABU SEKAM dan LAMA PERENDAMAN TERHADAP PENURUNAN ASAM SIANIDA PADA TEPUNG UMBI GALLI (Lasio spinosa) Abstract   PDF
Wahyu Wahyu, Tri Rahayuni, Sulvi Purwayantie
 
Vol 6, No 2 (2023): October Pengaruh Penambahan Ekstrak Seledri (Apium graveolens L.) Terhadap Sifat Organoleptik dan Kimia Mie Basah Abstract   PDF
Silvianda Aurillia, Ichsan Ichsan
 
Vol 3, No 2 (2020): October PENGARUH PENAMBAHAN GULA PASIR SUKROSA PADA BUAH AREN (Arenga pinnata) TERHADAP KANDUNGAN GIZI MANISAN KOLANG-KALING Abstract   PDF
Lulu Zakiyah Hasna
 
Vol 2, No 1 (2019): May Pengaruh Waktu Pemanasan Dan Penambahan Air Terhadap Aktivitas Antioksidan Selai Buah Bit (Beta vulgaris L.) Abstract   PDF
Vivi Nuraini, Merkuria Karyantina
 
Vol 4, No 1 (2021): May Penggunaan Jeruk Sambal (Citrus Amblycarpa) sebagai Bahan Pengasam Alami Terhadap Sifat Fisikokimia dan Sensori Mayones Abstract   PDF
Syarifah Fatimah Humaira, Yohana Sutiknyawati Kusuma Dewi, Lucky Hartanti
 
Vol 4, No 2 (2021): October Processing Cindalok Condiment Using Foam-Mat Drying Method Abstract   PDF
Alpina Evi Melianti, Maherawati Maherawati, Sholahuddin Sholahuddin, Asih Melati
 
Vol 6, No 2 (2023): October Quality Characteristics of Kepok Banana Chips (Musa paradisiaca) From Various Methods Abstract   PDF
Muhammad Kholid Damanhuri
 
Vol 6, No 1 (2023): May Quality of Lemongrass-Pandan Stew with Added Lime (Citrus amblycarpa) as Herbal Drink Abstract   PDF
Suharti Suharti, Suko Priyono, Lucky Hartanti
 
Vol 4, No 1 (2021): May Review: Akar Kayu Bajakah dan Manfaatnya untuk Kesehatan Abstract   PDF
Lulu Zakiyah Hasna, Putri Sehkhaemi, Muhammad Akbar Aviciena
 
Vol 3, No 2 (2020): October 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 Abstract   PDF
Adhyanti Adhyanti, Wery Aslinda, Marlinda Kartika Apandano
 
Vol 2, No 2 (2019): October SIFAT KIMIA DAN SENSORI BROWNIES BERBAHAN BAKU TEPUNG MOCAF, JAGUNG DAN KEDELAI HITAM Abstract   PDF
Atia Fizriani, Nela Eska Putri, Nanda Triandita
 
Vol 1, No 1 (2018): October SIFAT ORGANOLEPTIK MI INSTAN TEPUNG UBI JALAR PUTIH PENAMBAHAN TEPUNG DAUN KELOR Abstract   PDF
M.Anastasia Ari Martiyanti, Vania Vivian Vita
 
Vol 4, No 2 (2021): October Sterilisasi Pacri Nanas Menggunakan Kemasan Retort Pouch Abstract   PDF
Pellya Pachira, Maherawati Maherawati, Lucky Hartanti, Wisi Wilanda Syamsi
 
Vol 4, No 1 (2021): May Studi Karakteristik Mie Basah Talas (Colocasia esculenta) dengan Penambahan Wortel Abstract   PDF
Sandy Marcelleno, Maherawati Maherawati, Tri Rahayuni
 
Vol 5, No 2 (2022): October Study of Brewing Temperature and Time on Antioxidant Activity in Kratom Leaf Powder (Mitragyna speciosa Korth.) Abstract   PDF
Martha Christina, Purwayantie Sulvi, Suko Priyono
 
Vol 5, No 2 (2022): October System Performance Test Of Kratom Leaf Crushing Machine Abstract   PDF
Fransiskus Tobi, Sholahuddin Sholahuddin, Suko Priyono
 
Vol 6, No 1 (2023): May The Addition of Cermai Fruit Strait (Phyllanthus Acidus) on THe Sensory Quality Of Gummy Candy Abstract   PDF
Julia Nooradilah, Mariani Mariani, I Gusti Ayu Ngurah Singamurni
 
Vol 7, No 1 (2024): May The Effect of Adding Sappan Wood Powder and Potassium Sorbate on The Quality of Borneo Coconut Soy Sauce Abstract   PDF
Andi Maryam, Neti Saskia, Andiyono Andiyono
 
Vol 7, No 1 (2024): May The Effect of Brewing Time on the pH Level and Antioxidant Content of Liberica Coffee Peel and Siam Orange Peel Infusion Tea Abstract   PDF
Rona Safrina, Angga Tritisari
 
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