Vol 14, No 1 (2021)

Februari

DOI: https://doi.org/10.20961/jthp.v14i1

Table of Contents

Original Articles

THE ADDITION OF TILAPIA BONE NANOCALCIUM (Oreochromis niloticus) TO THE PHYSICO-CHEMICAL CHARACTERISTIC OF SHRIMP CRACKERS
Muhammad Ali Fatoni, Sumardianto Sumardianto, Lukita Purnamayati
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1-10
THE QUALITY OF MUFFIN WITH A COMBINATION OF SORGHUM FLOUR (Sorghum bicolor) AND RED BEAN FLOUR (Phaseolus vulgaris)
Anita Gunawan, Franciscus Sinung Pranata, Yuliana Reni Swasti
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11-19
CHARACTERIZATION OF CINNAMON BARK (Cinnamomum burmannii) HYDROSOL IN VARIATIONS OPENING VALVE OF PILOT PLAN-SCALE STEAM DISTILLATION
Lia Umi Khasanah, Rohula Utami, Kawiji Kawiji, Godras Jati Manuhara
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20-30
THE USE OF LOW CALORIE SWEETENER STEVIA IN VELVA TOMATO (Lycopersicum esculentum mill)
Zenita Mulya Astuti, Dwi Ishartani, Dimas Rahadian Aji Muhammad
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31-43
EFFECTS OF RED GUAVA EXTRACT (Psidium guavaja Linn) ON BEEF QUALITY IN THE CURING PROCESS
Aditya Haradito, Rohula Utami, Asri Nursiwi
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44-61

Review Articles

THE EFFECT OF MICROORGANISM, RAW MATERIALS, AND INCUBATION TIME ON THE CHARACTERISTIC OF NATA: A REVIEW
Sherly Novia Yuana Putri, Wahyu Fajri Syaharani, Cindy Virgiani Budi Utami, Dyah Retno Safitri, Zahra Nur Arum, Zulfa Shafira Prihastari, Anjar Ruspita Sari
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62-74