Vol. 3 No. 2 (2025): April - Juni 2025

Articles

• EFFECT OF JACKFRUIT SEED FLOUR SUBSTITUTION (ARTOCARPUS HETEROPHYLLUS LAMK) ON NUTRITIONAL CONTENT AND ORGANOLEPTIC PROPERTIES OF COOKIES SAGON

  DINDA SESAR MITAKASIA Dinda, Ahmad Alamsyah, Siska Cicilia

  1-13

  • PDF (Bahasa Indonesia)

• THE EFFECT OF ADDING MORINGA LEAF POWDER (Moringa oleifera) ON THE PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF APPLE FRUIT LEATHER

  Septiana Prayanti, Ahmad Alamsyah, Rini Nofrida

  14-25

  • PDF (Bahasa Indonesia)

• CHARACTERISTICS OF BINGKA DOLU CAKE IN VARIOUS RATIOS OF MOCAF AND PUMPKIN FLOUR

  Inang saqinah Putri, Eko Basuki, Siska Cicilia

  26-36

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• THE EFFECT OF PUMPPKIN EXTRACT (Cucurbita moschata D.) CONCENTRATION ON THE QUALITY OF YOGHURT WITH GLUCOMANAN PORANG STABILIZER

  Alni Humaira, Zainuri, Mutia Devi Ariyana

  37-48

  • PDF (Bahasa Indonesia)

• THE EFFECT OF THE COMBINATION OF SORGHUM FLOUR AND ROBUSTA COFFEE POWDER ON THE QUALITY OF PHYSIC, CHEMICAL AND ORGANOLEPTIC OF LIDAH KUCING COOKIES

  Lale Wilalisma, Dody Handito, Tri Isti Rahayu

  49-57

  • PDF (Bahasa Indonesia)

• THE EFFECT OF TEMPERATURE AND ROASTING TIME CACAO BEANS OF CARACTERISTICS OF COCOA BEAN SHELL TEA

  Faiza Sayyida Niswah, I Wayan Sweca Yasa, Rini Nofrida

  58-71

  • PDF (Bahasa Indonesia)

• THE EFFECT OF CUTTING AND FERMENTATION TIME ON THE CHARACTERISTICS OF TAMARIND SEED TEMPEH (Tamarindus indica)

  Baiq Ririn Fathiati, Eko Basuki, I Wayan Sweca Yasa

  72-81

  • PDF (Bahasa Indonesia)

• RATIO OF THE ADDITION SEAWEED AND MORINGA TO THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF TOMATO JAM

  rizki oktavia, Satrijo Saloko, Siska Cicilia

  82-94

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• THE EFFECT OF ULTRAVIOLET LIGHT INTENSITY AND EXPOSURE DURATION ON THE QUALITY OF FRESH AREN SAP

  Widiyan, Satrijo Saloko, Qabul Dinanta Utama

  95-104

  • PDF (Bahasa Indonesia)

• THE EFFECT OF ADDING MUNG BEANS FLOUR ( Vigna radiata ) ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CASSAVA CRACKERS

  Linda Noviantika Wardani, Ahmad Alamsyah, Qabul Dinanta Utama

  105-117

  • PDF (Bahasa Indonesia)