Vol 16, No 1 (2023)

	Effect of Brevibacterium sp and Glucoamylase Enzyme on the Oil Adsorption Degree of Cassava Starch Fina Uzwatania, Putri Ajeng Syahru Rahma, Dwi Ajias Pramasari, Riska Surya Ningrum, Dewi Sondari	PDF (Bahasa Indonesia) 1-12
	Evaluation of Sensory and Physichochemical Quality of Sorghum (Sorghum bicolor L. Moench) Wet Noodle as an Alternative of Functional Food Sigit Prabawa, Anisya Zoelnanda, Choiroel Anam, Samanhudi .	PDF (Bahasa Indonesia) 13-28
	Structure, Amylograph, and Digestibility Properties of Adlay (Coix lacryma-jobi L) Seed Starch Siti masithah Fiqtinovri, Didi Adriansyah, Risnafaty .	PDF (Bahasa Indonesia) 29-40
	Utilization of Sago Starch in Capsule Processing with Addition of Glycerol Febby Jeanry Polnaya, Milian Tengker, Vita Novalina Lawalata	PDF (Bahasa Indonesia) 65-74
	Antioxidant Activity of Mochi Cake with Additional Extract of Black Glutinous Rice, Purple Sweet Potatoes and Beetroot Akhmad Mustofa, Liana Dewi Pratiwi, Yannie Asrie Widanti	PDF (Bahasa Indonesia) 75-83

Fathma Syahbanu, Setyaning Pawestri

PDF (Bahasa Indonesia)

41-64