Jurnal Edukasi Pangan

Articles

• THE EFFECT OF RATIO OF ARROWROOT (Maranta arundinacea) FLOUR AND PIGEON PEA (Cajanus cajan) FLOUR ON CHEMICAL AND SENSORY QUALITY OF FLAKES

  Ulfa Khairani Pratiwi, Eko Basuki, Rini Nofrida

  13-23

  • PDF (Bahasa Indonesia)

• THE EFFECT OF THE RATIO OF MOCAF, BRANCH FLOUR AND CATFISH FLOUR ON THE QUALITY OF MOCAF BASED SEMPRONG CAKES

  Baiq Riska Adistia Adistia, Ahmad Alamsyah, Siska Cicilia

  24-37

  • PDF (Bahasa Indonesia)

• PRODUCTION OF TEMPE BASED ON MUNG BEANS (Vigna radiata): STUDY OF GLUCONO DELTA LACTONE (GDL) CONCENTRATION WITH SOAKING DURATION

  Baiq Ayu Ningsih, Ahmad Alamsyah, Mutia Devi Ariyana

  38-48

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• THE EFFECT OF THE ADDITION OF STEVIA LEAVES POWDER AS A SUBSTITUTE FOR SUGAR ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FUNCTIONAL BEVERAGES MATCHA

  Putri Amalia Adiyati Husnul, Dody Handito, Novia Rahayu

  49-58

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• THE EFFECT OF WHEAT, SORGHUM, AND CORNSTARCH PROPORTION FLOUR COMPOSITION AND CARRAGEENAN CONCENTRATION ON THE CHEMICAL, PHYSICAL, AND ORGANOLEPTIC QUALITY OF LOW-GLUTEN WHITE BREAD

  Sasi Fhatmayani putri, Sri Widyastuti, Moegiratul Amaro, Lalu Unsunnidhal, Setyaning Pawestri

  59-72

  • PDF (Bahasa Indonesia)

• APPLICATION OF PORANG GLUCOMANNAN FLOUR EDIBLE COATING ON CRYSTAL GUAVA DURING STORAGE

  Beauty Aisya, Ahmad Alamsyah, Rini Nofrida

  73-84

  • PDF (Bahasa Indonesia)

• CHARACTERISTICS OF GLUTEN-FREE COOKIES IN VARIOUS RATIO OF MOCAF, SOYA FALOUR (Glycine max L.) AND ROBUSTA COFFEE POWDER (Coffea canephora)

  Silmy Maulida Silmy, Eko Basuki, Siska Cicilia

  85-94

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• THE EFFECT OF CORN SILK, CINNAMON AND BUTTERFLY PEA FLOWER POWDER FORMULATION ON ANTIOXIDANT ACTIVITY AND ORGANOLEPTIC PROPERTIES OF HERBAL TEA BREWS

  Prameswari Dwi Cahya Andhini, Dody Handito, Siska Cicilia

  95-105

  • PDF (Bahasa Indonesia)

• THE EFFECT OF STORAGE TIME AT COLD TEMPERATURE ON THE QUALITY OF LOMBOK'S SPECIAL SATAY PUSUT IN VACUUM PACKAGING

  Umi Saori, Mutia Devi Ariyana, Moegiratul Amaro

  106-114

  • PDF (Bahasa Indonesia)