Vol. 3 No. 4 (2025): Oktober-Desember

Articles

• EFFECT OF THE RATIO OF MOCAF AND SORGHUM FLOUR ON THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTICS OF CHIPS CHEESE CAKE

  Adessa Fitri Santika, Eko Basiki, Siska Cicilia

  1-14

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• COMPARISON OF SORGHUM FLOUR (Sorghum bicolor (L.) Moench) AND CORN FLOUR (Zea mays L.) IN TERMS OF THE QUALITY OF GLUTEN-FREE COOKIES

  Mardianti, Ahmad Alamsyah, Rini Nofrida

  15-27

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• THE EFFECT OF MOCAF (Modified Cassava Flour) AND MUNG BEAN FLOUR (Vigna radiata. L.) RATIO ON THE PHYSICOCHEMICAL AND SENSORY QUALITY OF CRISPY BROWNIES

  Hartika, Eko Basuki, Moegiratul Amaro

  28-38

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• EFFECT OF THE COMPARISON OF SORGUM FLOUR (SORGHUM BICOLOR L.) AND MUNG BEAN FLOUR (VIGNA RADIATA) ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES

  Dwi Yan Resilia, Eko Basuki, Qabul Dinanta Utama

  39-50

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• THE EFFECT OF TEMPERATURE AND DURATION OF AIR FRYER USE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OYSTER MUSHROOM NUGGETS

  Nur Wulandari, Ahmad Alamsyah, Moegiratul Amaro

  51-65

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• THE EFFECT OF MORINGA LEAF FLOUR FORTIFICATION ON THE CHEMICAL AND ORGANOLEPTIK PROPERTIES OF CORN FLAKES

  Isnaini Fajrianti, Ahmad Alamsyah, Tri Isti Rahayu

  66-76

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• THE EFFECT OF TYPES OF SOAKING MEDIUM AND PRETREATMENT COMBINATION ON CHEMICAL, PHYSICAL, AND ORGANOLEPTIC QUALITIES OF RED BEAN FLOUR

  Nur Adha Febriandini, Eko Basuki, Dody Handito

  77-91

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• UTILIZATION OF MARIGOLD FLOWERS (Tagetes erecta L.) AS INSTANT HERBAL TEA WITH THE ADDITION OF CINNAMON POWDER (Cinnamomum burmannii): REVIEWED FROM CHEMICAL AND ORGANOLEPTIC PROPERTIES

  Nur Laily Tri Azaria, Ahmad Alamsyah, Rini Nofrida

  92-103

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• THE STUDY OF THE USE OF FISH BONE FLOUR AND PORANG FLOUR (Amorphophallus muelleri) IN THE MAKING OF SNAKEHEAD FISH MEATBALLS

  Rameilda Ika Wati, Eko Basuki, I Wayan Sweca Yasa

  104-117

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• THE EFFECT OF MOCAF AND MACKEREL FISH FLOUR RATIOS ON SEVERAL QUALITY COMPONENTS OF COOKIES

  Asri Rizky Ananda, Ahmad Alamsyah, Siska Cicilia

  118-128

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• THE EFFECT OF EDIBLE COATING FROM COMBINATION OF CORN STARCH AND VIRGIN COCONUT OIL ON THE PHYSICAL AND CHEMICAL PROPERTIES OF TOMATOES

  Nurma Yunita Apriani, Ahmad Alamsyah, Dody Handito

  129-136

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