Vol 15, No 2 (2022)

	THE PROTEIN PROFILE OF SARDINELLA LEMURU WITH OVEN, DRYING RACK, AND DIRECT SUN DRIED METHOD BASED ON SDS PAGE Ni Made Ayu Suardani Singapurwa, I Putu Candra, A.A. Made Semariyani	PDF (Bahasa Indonesia) 83-95
	PHYSICAL, CHEMICAL PROPERTIES, AND PREFERENCE LEVEL OF DRIED NOODLES SUBSTITUTED WITH PURPLE YAM FLOUR (Discorea alata L.) Ainun Noor Andini, Siti Tamaroh	PDF (Bahasa Indonesia) 96-108
	PROTEIN CONTENT AND COLOR OF GREEN MACROALGAE Ulva lactuca (L.) ON SOAKING TIME AND DRYING METHOD Ardiba Rakhmi Sefrienda, Hilda Novianty, Jasmadi Jasmadi, Indyaswan Tegar Suryaningtyas, Crescentiana Dewi Poeloengasih, Bayu Kumayanjati, Sandi Permadi, Dwi Eny Djoko Setyono	PDF (Bahasa Indonesia) 109-118
	THE EFFECT OF SORGHUM FLOUR SUBSTITUTION ON THE CHEMICAL, PHYSICAL, AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES WITH AVOCADO AS FAT SUBSTITUTE An-Nida Syifahaque, Siswanti Siswanti, Windi Atmaka	PDF (Bahasa Indonesia) 119-133
	EFFECT SUBSTITUTION OF OKARA FLOUR AND AVOCADO AS ITS FAT ON THE CHEMICAL, PHYSICAL, AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES Drinancahya Dunya, Siswanti Siswanti, Windi Atmaka	PDF (Bahasa Indonesia) 134-146
	THE EFFECT OF TRIGONA HONEY CONCENTRATION ON MICROBIAL, CHEMICAL, AND SENSORY QUALITY OF PURPLE SWEET POTATO JUICE YOGHURT Riyadhotul Qibtiyah, Baiq Rien Handayani, Mutia Devi Ariyana	PDF (Bahasa Indonesia) 147-157