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ISSN 2541-5816
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Vol 2 No 01 (2021): Januari
DOI:
https://doi.org/10.21070/jtfat.v2i01
Published:
2021-01-30
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
PDF
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
PDF
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
PDF
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
PDF
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
PDF
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The Effect of Blanching Time and Sodium Metabisulfite Concentration on The Characteristics of Banana Flour (Musa paradisiaca)
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