Vol. 2 No. 3 (2024): Juli - September 2024

Articles

• THE EFFECT OF THE RATIO MOCAF (Modified Cassava Flour) AND KOMAK BEAN FLOUR ON THE PHYSICAL-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF STEAMED BROWNIES

  NAMIRA PUTRI MAULIDA PRIBADI NAJAMUDIN, Satrijo Saloko, Rini Nofrida

  1-12

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• THE EFFECT OF MORINGA LEAF FLOUR ADDING ON THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF MOCAF-SORGUM TORTILLA

  Syarifa Ayu Anggraini Syarif, Satrijo Saloko, Dewa Nyoman Adi Paramartha

  13-24

  • PDF (Bahasa Indonesia)

• THE EFFECT OF ADDING PORANG GLUCOMANN FLOUR (Amorphophallus muelleri Blume) ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MORINGA JELLY DRINK

  Syahida Amanillah, Zainuri, Rini Nofrida

  25-36

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• THE EFFECT OF SORGUM (Sorghum bicolor L) FLOUR CONCENTRATION ON THE QUALITY OF DATE YOGURT (Phoenix dactylifera)

  ghina azzizah, Satrijo Saloko, Moegiratul Amaro

  37-48

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• THE EFFECT OF FERMENTATION DURATION AND YEAST ADDITION ON THE QUALITY OF DRYED COCOA (Theobroma Cacao L.)

  Linda Fitriani, Sri Widyastuti, I Wayan Sweca Yasa

  49-60

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• THE EFFECT OF YEAST CONCENTRATION AND FERMENTATION LENGTH ON THE QUALITY OF ROBUSTA COFFEE POWDER (Coffea Canophora) KARANG SIDEMEN CENTRAL LOMBOK

  Silvia Zahrotun Nafisyah, Satrijo Saloko, Rini Nofrida

  61-70

  • PDF (Bahasa Indonesia)

• THE EFFECT OF PURPLE SWEET POTATO FLOUR FORTIFICATION ON ANTIOXIDANT ACTIVITY AND ORGANOLEPTIC PROPERTIES OF PURWAKARTA’S SIMPING CRACKERS

  Aulia Fakhri Khotimah, Dody Handito, Novia Rahayu

  71-84

  • PDF (Bahasa Indonesia)

• EFFECT OF STRAWBERRY (Fragaria X ananassa) JUICE CONCENTRATION ON THE QUALITY OF YAKULT

  Aishya Aurelia Azis Putri, Baiq Rien Handayani, Siska Cicilia

  85-97

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• THE EFFECT OF ADDING JACKFRUIT WOOD CHIPS (Artocarpus heterophylla Lamk) AND STORAGE TIME AT COLD TEMPERATURE ON PHYSICOCHEMICAL AND MICROBIOLOGICAL OF PALM SAP

  wandika, Sri Widyastuti, Moegiratul Amaro

  98-110

  • PDF (Bahasa Indonesia)

• MOCAF BISCUITS – SEAWEED WITH THE ADDITION OF MORINGA OLEIFERA FLOUR FOR INCREASED NUTRITIONAL VALUE

  Hurun In, Satrijo Saloko, Ahmad Alamsyah

  111-121

  • PDF (Bahasa Indonesia)