| Issue | Title | |
|---|---|---|
| Vol 16, No 1 (2023): Februari | Structure, Amylograph, and Digestibility Properties of Adlay (Coix lacryma-jobi L) Seed Starch | Abstract PDF (Bahasa Indonesia) |
| Siti masithah Fiqtinovri, Didi Adriansyah, Risnafaty . | ||
| Vol 7, No 2 (2014) | STUDI AKTIVITAS ANTIOKSIDAN CUKA BERBASIS BUAH ANGGUR BALI (Vitis vinifera) UTUH DAN TANPA KULIT | Abstract PDF |
| Elok Zubaidah, Christina Veronica | ||
| Vol 10, No 2 (2017) | STUDI KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI UBI JALAR UNGU DENGAN PENAMBAHAN KITOSAN | Abstract PDF |
| Dhita Ekariski, Basito Basito, Bara Yudhistira | ||
| Vol 16, No 1 (2023): Februari | Study of Fibrinolytic Enzymes on Microorganisms of Fermented Food From Asia: Review | Abstract PDF (Bahasa Indonesia) |
| Fathma Syahbanu, Setyaning Pawestri | ||
| Vol 14, No 1 (2021): Februari | THE ADDITION OF TILAPIA BONE NANOCALCIUM (Oreochromis niloticus) TO THE PHYSICO-CHEMICAL CHARACTERISTIC OF SHRIMP CRACKERS | Abstract PDF |
| Muhammad Ali Fatoni, Sumardianto Sumardianto, Lukita Purnamayati | ||
| Vol 17, No 2 (2024): Agustus | The Effect of Drying on Characteristics of Terigas Tangerine Peel Essential Oil (Citrus reticulata Blanco) | Abstract PDF (Bahasa Indonesia) |
| Rohula Utami, Hasan Aji Ibrahim, Ardhea Mustika Sari, Danar Praseptiangga, Asri Nursiwi, Imro'Ah Ikarini, Hasim Ashari, Zainuri Hanif | ||
| Vol 14, No 1 (2021): Februari | THE EFFECT OF MICROORGANISM, RAW MATERIALS, AND INCUBATION TIME ON THE CHARACTERISTIC OF NATA: A REVIEW | Abstract PDF |
| Sherly Novia Yuana Putri, Wahyu Fajri Syaharani, Cindy Virgiani Budi Utami, Dyah Retno Safitri, Zahra Nur Arum, Zulfa Shafira Prihastari, Anjar Ruspita Sari | ||
| Vol 15, No 2 (2022): Agustus | THE EFFECT OF SORGHUM FLOUR SUBSTITUTION ON THE CHEMICAL, PHYSICAL, AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES WITH AVOCADO AS FAT SUBSTITUTE | Abstract PDF (Bahasa Indonesia) |
| An-Nida Syifahaque, Siswanti Siswanti, Windi Atmaka | ||
| Vol 15, No 2 (2022): Agustus | THE EFFECT OF TRIGONA HONEY CONCENTRATION ON MICROBIAL, CHEMICAL, AND SENSORY QUALITY OF PURPLE SWEET POTATO JUICE YOGHURT | Abstract PDF (Bahasa Indonesia) |
| Riyadhotul Qibtiyah, Baiq Rien Handayani, Mutia Devi Ariyana | ||
| Vol 16, No 2 (2023): Agustus | The Effect of Variation of Types of Microbial Starters on The Physical Characteristics of Modified Cassava Flour (Mocaf) Rich in Beta-Carotene | Abstract PDF |
| Habib Ra'uf Alfansuri, Rois Fatoni, Ahmad Fathoni, R. Haryo Bimo Setiarto, Ema Damayanti | ||
| Vol 14, No 2 (2021): Agustus | THE POTENTIAL OF CINNAMON (Cinnamomum burmannii) AS ANTIMICROBIAL AGENT IN BREAD FRUITS (Artocarpus communis) STARCH EDIBLE FILM | Abstract PDF (Bahasa Indonesia) |
| Merkuria Karyantina, Nanik Suhartatik, Fajar Eko Prastomo | ||
| Vol 15, No 2 (2022): Agustus | THE PROTEIN PROFILE OF SARDINELLA LEMURU WITH OVEN, DRYING RACK, AND DIRECT SUN DRIED METHOD BASED ON SDS PAGE | Abstract PDF (Bahasa Indonesia) |
| Ni Made Ayu Suardani Singapurwa, I Putu Candra, A.A. Made Semariyani | ||
| Vol 14, No 1 (2021): Februari | THE QUALITY OF MUFFIN WITH A COMBINATION OF SORGHUM FLOUR (Sorghum bicolor) AND RED BEAN FLOUR (Phaseolus vulgaris) | Abstract PDF |
| Anita Gunawan, Franciscus Sinung Pranata, Yuliana Reni Swasti | ||
| Vol 14, No 1 (2021): Februari | THE USE OF LOW CALORIE SWEETENER STEVIA IN VELVA TOMATO (Lycopersicum esculentum mill) | Abstract PDF |
| Zenita Mulya Astuti, Dwi Ishartani, Dimas Rahadian Aji Muhammad | ||
| Vol 8, No 1 (2015) | TOTAL BAKTERI ASAM LAKTAT, NILAI pH, DAN ADHESIVENESS SUSU BIFIDUS BERBAHAN BAKU SUSU DARI PETERNAKAN YANG BERBEDA DENGAN PENAMBAHAN EKSTRAK BUAH-BUAHAN LOKAL | Abstract PDF |
| Faradilla Bunga Tiska, Ani Sustiyah, Ahmad Ni’matulah Al-Baarri | ||
| Vol 4, No 1 (2011) | UJI ORGANOLEPTIK DAN MIKROBIOLOGI MINUMAN SINBIOTIK DARI EKSTRAK CINCAU HIJAU (Premna oblongifolia Merr) | Abstract PDF |
| A. S. Suharyono, Fibra Nurainy, Samsul Rizal, Muhamad Kurniadi | ||
| Vol 8, No 2 (2015) | UJI POTENSI ANTIDIARE Lactobacillus sp INDIGENOUS SEBAGAI KULTUR STARTER PADA YOGURT DENGAN SUPLEMENTASI EKSTRAK UBI JALAR UNGU | Abstract PDF PDF (Bahasa Indonesia) |
| Intan Niken Tari, Catur Budi Handayani | ||
| Vol 13, No 2 (2020): Agustus | UMUR SIMPAN SAMBAL PARI (Dasyatis Sp.) ASAP YANG DIKEMAS JAR PADA BEBERAPA CARA PEMASAKAN DENGAN METODE PENDUGAAN ACCELERATED SHELF-LIFE TESTING (ASLT) | Abstract PDF |
| Dian Rachmawanti Affandi, Adhitya Pitara Sanjaya, Santi Rahma Mardiana | ||
| Vol 17, No 1 (2024): Februari | Utilization of Basil Leaf Extract (Ocimum basilicum L.) as an Alternative to Lowering Formalin Levels in White Tofu | Abstract PDF (Bahasa Indonesia) |
| Fadjar Kurnia Hartati, Trivena Trivena | ||
| Vol 16, No 1 (2023): Februari | Utilization of Sago Starch in Capsule Processing with Addition of Glycerol | Abstract PDF (Bahasa Indonesia) |
| Febby Jeanry Polnaya, Milian Tengker, Vita Novalina Lawalata | ||
| Vol 17, No 1 (2024): Februari | Utilization of Tomi-Tomi Juice (Flacourtia inermis Roxb) as a Flavoring Agent in The Production of Coconut Isotonic Drink | Abstract PDF (Bahasa Indonesia) |
| Sophia Grace Sipahelut, Centhya Victorin Maitimu, Sri Rejeki, John Alfred Patty | ||
| Vol 2, No 2 (2009) | VARIASI PERBANDINGAN TEPUNG DAN GULA TERHADAP KUALITAS DENDENG JANTUNG PISANG (DENJAPI) | Abstract PDF |
| A TD Ernawati, Aniek Wulandari | ||
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ISSN
1979-0309 (Print)
2614-7920 (Online)
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