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Issue Title
 
Vol 6, No 1 (2023): May The Effect Of Exselsa Coffee Roasting Temperature And Time On The Physicochemical And Sensory Properties Of Coffee Powder Abstract   PDF
Remondus Rendy R. Sihombing, Suko Priyono, Lucky Hartanti
 
Vol 5, No 2 (2022): October The Effect of Fermentation Time of Waste Cabbage (Brassica oleracea) as a Natural Preservative in Tofu Abstract   PDF
Deviana Cahyaningsih, Agung Sugiharto
 
Vol 7, No 1 (2024): May The Effect of Wheat Flour With Singapore Banana Flour (Musa Sp) Substitution on The Physicochemical and Organoleptic Characteristics of Cookies Abstract   PDF
Walimah Walimah, Suko Priyono, Maherawati Maherawati
 
Vol 5, No 1 (2022): May The Formulation of Aloe Vera (Aloe chinensis Baker) and Calyx of Roselle Flower Petals (Hibiscus sabadariffa L.) For Making Fruit Leather Abstract   PDF
Estha Fresua, Maherawati Maherawati, Lucky Hartanti
 
Vol 3, No 2 (2020): October The Nutrition Content of Oyster Mushroom and Spinach Flour Alternative Food Processed Ingredients Abstract   PDF
Rahmawati Rahmawati
 
Vol 5, No 1 (2022): May Types of High-Performance Liquid Chromatography (HPLC) Columns: A Review Abstract   PDF
Natashya Evangeline Fiorelia, Anthony Dharma Wibowo, Natanael Leonard Lae, Allison Ang, Oki Krisbianto
 
Vol 7, No 1 (2024): May Utilization of Breadfruit (Artocarpus altilis) Skin Waste in Making Edible Film with the Addition of Glycerol and Chitosan Plasticizer Formulation Abstract   PDF
Rahma Aula Ramadhan, Atia Fizriani, Robi Tubagus
 
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