Vol 18, No 1 (2025)

	Characteristics of Onion Crackers from Soybean Dregs Flour and Mung Bean Flour Rahmayuni Rahmayuni, Rahyeni Milia Sundari, Raswen Efendi	PDF (Bahasa Indonesia) 1-10
	Sensory Properties of Gluten-Free Biscuits Formulated with Cassava-Jicama Combined Flour and Various Fats Lucia Crysanthy Soedirga, Richirose Richirose	PDF 11-25
	Characteristics of Snack Bar Substitution of Arrowroot Flour and Soy Flour as an Alternative Product for Autism Patients Dea Saskya Eka Puji Lestari, Siswanti Siswanti, Raden Baskara Katri Anandito	PDF (Bahasa Indonesia) 26-41
	Quality Profile and Hedonic Test of Analog Sausage Based on Jack Bean Canavalia ensiformis) Flour and Carrot (Daucus carota L.) Flour Angestri Dyah Utami, Ika Dyah Kumalasari	PDF (Bahasa Indonesia) 42-54
	Effect Sourdough from Snake Fruit (Salacca zalacca) on Microbiota and Texture of Rice Flour Bread Nia Agustina, Rini Yanti, Dian Anggraini Suroto	PDF 55-65
	Quality Characteristics of Boba Pearls from Honey Sweet Potato (Ipomoea batatas L. Var. Madu) Flour and Tapioka Nurud Diniyah, Anggun Fitria Mustika Yekti, Asmak Afriliana, Giyarto Giyarto, Achmad Subagio	PDF (Bahasa Indonesia) 65-80