Vol 17, No 1 (2024)

Februari

DOI: https://doi.org/10.20961/jthp.v17i1

Table of Contents

Original Articles

Utilization of Basil Leaf Extract (Ocimum basilicum L.) as an Alternative to Lowering Formalin Levels in White Tofu
Fadjar Kurnia Hartati, Trivena Trivena
PDF (Bahasa Indonesia)
1-11
Utilization of Tomi-Tomi Juice (Flacourtia inermis Roxb) as a Flavoring Agent in The Production of Coconut Isotonic Drink
Sophia Grace Sipahelut, Centhya Victorin Maitimu, Sri Rejeki, John Alfred Patty
PDF (Bahasa Indonesia)
12-22
Effect of Temperature and Brewing Time on Characteristics Chemical and Sensory of Liang Tea Pontianak
Evy Fannia, Yohana Sutiknyawati Kusuma Dewi, Sulvi Purwayantie
PDF (Bahasa Indonesia)
23-35
Antioxidant Activity, Chemical and Sensory Characteristics of Fruit Leather From Red Guava and Red Dragon Fruit
Rahmadini Payla Juarsa, Dewi Fortuna Ayu, Evy Rossi
PDF (Bahasa Indonesia)
36-48
Analysis of The Level of Interest and Customer Satisfaction with The Implementation of Food Safety at Brownies Cinta Shop
Mellenia Putri Fiorentina, Achmad Ridwan Ariyantoro
PDF (Bahasa Indonesia)
49-58
Application of Edible Coating Based on Jackfruit Seed Flour and Alginate on The Quality of Tomato Fruits
Alif Eva Mili Ani, Ahmad Zaki Mubarok, Erni Sofia Murtini
PDF (Bahasa Indonesia)
59-69
Chemical Characterization and Microbiology of Khalas’s Date Vinegar (Phoenix dactylifera)
Devi Arianty, Nur Adawiyah Mahmud, Ernawati Ernawati
PDF (Bahasa Indonesia)
70-86
Analysis of The Physical, Chemical, and Organoleptic Quality of Fried Peas with SPC (Statistical Process Control) And PCA (Principal Component Analysis) Approaches
Risma Novita Sari, Yoyok Budi Pramono, Setya Budi Muhammad Abduh
PDF (Bahasa Indonesia)
87-102