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• 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

  1-6

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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

  7-15

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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

  16-26

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• Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus) Effect of variations in temperature and blanching time on the quality of candied dried jackfruit (Artocarpus heterophyllus)

  Lorine Tantalu, Sri Handayani, Rozana Rozana, Ferianus Wunga

  27-33

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• Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit Isolation and biochemistry characterization spoilage bacteria in cayenne pepper fruit

  Yoga Aji Handoko, Yulius Adi Kristiawan, Yohanes Hendro Agus

  34-41

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• Kualitas minuman serbuk instan sereh (Cymbopogon citratus) dengan metode foam mat drying The quality of drinks powders instant lemongrass (Cymbopogon citratus) with method foam mat drying

  Deny Utomo, Septiani Budi Ariska

  42-51

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• Pengaruh fortifikasi ekstrak kulit buah naga super merah (Hylocereus costaricensis) terhadap kandungan antioksidan tape singkong kuning (Manihot utilissima Pohl) Effect of fortification of super red dragon fruit peels extract (Hylocereus costaricensis) on antioxidant content of fermented yellow cassava (Manihot utilissima Pohl)

  Ni’matusyukriyah Ni’matusyukriyah, Muh. Aniar Hari Swasono

  52-65

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• Karakteristik organoleptik pada produk olahan stik biji nangka Organoleptic characteristics of jackfruit stick products

  Ningrum Dwi Hastuti

  66-71

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• Analisis perbandingan bahan dan jumlah perekat terhadap briket tempurung kelapa dan ampas tebu Comparative analysis of ingredients and the amount of adhesive against coconut shell briquettes and sugarcane bagasse

  Welly Deglas, Fransiska Fransiska

  72-78

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• Pengaruh proporsi penambahan daun katuk (Sauropus androgynus L. Merr.) terhadap sifat fisiko kimia selai lembaran apel Effect of additional katuk leaf (Sauropus androgynus L. Merr.) on physic chemical properties in apple sheet jam

  Eva Nirwana Anwar, Rekna Wahyuni

  79-87

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