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

  1. Desi Utami Desi (Universitas Muhammadiyah Sidoarjo) , *
  2. Rima Azara
  

  1-8

  (*) Corresponding Author

  • PDF

  Abstract Views: 511 PDF downloads: 1220
• 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

  1. NICO ARDIAWAN PUTRA NICO (UNIVERSITAS MUHAMMADIYAH SIDOARJO) , *
  2. Rima Azara
  

  9-14

  (*) Corresponding Author

  • PDF

  Abstract Views: 529 PDF downloads: 419
• 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

  1. Achmad Rendika Putra , *
  2. Lukman Hudi
  

  15-21

  (*) Corresponding Author

  • PDF

  Abstract Views: 497 PDF downloads: 339
• Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink Pengaruh Umur Pasca Potong Tebu dan Konsentrasi Sukrosa Terhadap Karakteristik Jelly Drink

  1. Albraham Fitrianto (kampus) , *
  2. Lukman Hudi
  

  22-27

  (*) Corresponding Author

  • PDF

  Abstract Views: 158 PDF downloads: 289
• 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

  1. Pramesti Regita , *
  2. Lukman Hudi
  

  28-36

  (*) Corresponding Author

  • PDF

  Abstract Views: 230 PDF downloads: 443