Artikel

• Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya Effect of oats addition in wheat cookies formulation seen from its physical and sensory characteristics

  Monika Rahardjo, Ristia Widi Astuti, Dhanang Puspita, Monang Sihombing

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• Pengaruh lama perebusan terhadap daya hambat radikal bebas, viskositas dan sensori sirup secang (Caesalpinia sappan L.) The Effect of Boiling Time on Against Inhibition of Free Radicals, Viscosity and Sensory Sapanwood Syrup (Caesalpinia sappan L.)

  Sarlina Palimbong, Gelora Mangalik, Alifia Lila Mikasari

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• Efektivitas air rebusan bawang dayak (Eleutherine palmifolia (L.) Merr) dalam menghambat pertumbuhan bakteri Escherichia coli pada daging sapi Effectiveness of boiled water of dayak onion (Eleutherine palmifolia (L.) Merr) to inhibiting the growth of Escherichia coli bacteria in beef

  Mey Angraeni Tamal, Dhani Aryanto
• Efek variasi suhu dan lama blanching terhadap kualitas manisan nangka (Artocorpus heterophylus) kering Effects Of Temperature And Blanching Period Variation On Dried Sweet Jackfruit (Artocorpus heterophylus) Quality

  Lorine Tantalu, Sri Handayani, Rozana Rozana, Ferianus Wunga
• Karakteristik organoleptik terhadap produk olahan stik biji nangka Organoleptic characteristics of jackfruit stick products

  Ningrum Dwi Hastuti