Vol. 2 No. 01 (2021): Januari

Articles

• The Effect of Moringa Oliefera (Moringa Oliefera) Leaf Flour Concentration and Duration of Steaming on the Characteristics of Instant Noodles Pengaruh Konsentrasi Tepung Daun Kelor (Moringa oleifera) dan Lama Pengukusan terhadap Karakteristik Mie Instan Kelor

  Desi Utami Desi, Rima Azara

  1-8

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• Comparative of the Quality of Cooking Oil With Four Times Frying on Packaged and Bulk Cooking Oil Perbandingan Kualitas Minyak Goreng Dengan Empat Kali Penggorengan Pada Minyak Goreng Kemasan dan Curah

  NICO ARDIAWAN PUTRA NICO, Rima Azara

  9-14

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• Quality of Pineapple Cobs Candy as The Effect of Citric Acid Concentration and Immersion Time Mutu Manisan Bonggol Nanas Pada Berbagai Konsentrasi Asam Sitrat dan Lama Perendaman

  Achmad Rendika Putra, Lukman Hudi

  15-21

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• Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink Pengaruh Umur Pasca Potong Tebu dan Konsentrasi Sukrosa Terhadap Karakteristik Jelly Drink

  Albraham Fitrianto, Lukman Hudi

  22-27

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• Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties Kajian Proporsi Sawi (Brassica Juncea) dengan Tape Singkong dan Konsentrasi Sukrosa pada Pembuatan Es Krim Sawi

  Pramesti Regita, Lukman Hudi

  28-36

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