Vol 14, No 2 (2021)

	THE POTENTIAL OF CINNAMON (Cinnamomum burmannii) AS ANTIMICROBIAL AGENT IN BREAD FRUITS (Artocarpus communis) STARCH EDIBLE FILM Merkuria Karyantina, Nanik Suhartatik, Fajar Eko Prastomo	PDF (Bahasa Indonesia) 75-83
	DEVELOPMENT OF COWPEA (Vigna unguiculata) SPROUTS FLOUR AS A FUNCTIONAL CEREAL HIGH IN DIETARY FIBER AND ANTIOXIDANT POTENTIAL Setyaningrum Ariviani, Nurul Hidayati Sholihin, Galih Poetri Nastiti	PDF (Bahasa Indonesia) 84-95
	PRODUCT DEVELOPMENT OF GUDE BEAN STREUSSEL BREAD (Cajanus cajan) ENRICHED WITH POTASSIUM FOR PEOPLE WITH HYPERTENSION Isna Nur Fitriana, Nani Ratnaningsih, Badraningsih Lastariwati	PDF (Bahasa Indonesia) 96-107
	EFFECTS OF STIRRING TIME AND STPP CONCENTRATION ON THE CHARACTERISTICS OF SUWEG (Amorphophallus campanulatus) STARCH MODIFIED BY Agus Setiyoko, Fety Andrianing Yuliani	PDF (Bahasa Indonesia) 108-116
	MODIFICATION OF POROUS ADLAY (Coix lacryma-jobi L.) STARCH BY ULTRASONICATION AND OZONATION Edy Subroto, Rossi Indiarto, Endah Wulandari, Astri Puji Astari	PDF (Bahasa Indonesia) 117-130

Indah Rosulva, Purwiyatno Hariyadi, Slamet Budijanto, Azis Boing Sitanggang

PDF (Bahasa Indonesia)