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Vol. 3 No. 01 (2022): Januari
Vol. 3 No. 01 (2022): Januari
DOI:
https://doi.org/10.21070/jtfat.v3i01
Published:
2022-01-31
Articles
The Effect of Concentration of Flour, Green Mustard Pasta (Brassica Juncea) On The Characteristics of Ice Cream
Pengaruh Konsentrasi Tepung, Pasta Sawi Hijau (Brassica Juncea) Terhadap Karakteristik Es Krim
Sholikah Dwi Kartika, Ida Agustini Saidi
1-6
PDF
Effect of the Concentration of Carboxy Methyl Cellulose and Tapioka Flour on Organoleptic Fruit Leather Mesocarp of Lontar Fruit (Borassus flabellifer)
Pengaruh Konsentrasi Carboxy Methyl Cellulose, Tepung Tapioka Terhadap Organoleptik Fruit Leather Mesocarp Buah Lontar (Borassus flabellifer)
Sutiono Sutiono, Ida Agustini Saidi, Rima Azara
7-12
PDF
Effect of Proportion of Aloe Vera Porridge with CMC (Carboxy Methyl Cellulose) Concentration on Characteristics of Ice Cream
Pengaruh Proporsi Bubur Lidah Buaya (Aloe Vera) Dengan Konsentrasi CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Es Krim
Misbachul Ulum, Lukman Hudi, Rima Azara
13-21
PDF
Effect of Old Roasting and Long Immersion on the Quality of Brown Rice Flour (Oryza nivara)
Pengaruh Lama Perendaman dan Lama Penyangraian Terhadap Kualitas Teh Beras Merah (Oriza Nivara)
Ujwalita Kumara Amaranggana, Al Machfudz, Ida Agustini Saidi, Rahmah Utami Budiandari
22-26
PDF
The Effect of Pounding Tool and Length of Time of Pounding on the Quality of Brown Rice Flour (Oryza Nivara)
Pengaruh Alat Penumbuk Dan Lama Waktu Penumbukan Terhadap Kualitas Tepung Beras Merah (Oryza Nivara)
Ardiansyah Dwi Wicaksono Ardiansyah, Al Machfudz, Lukman Hudi, Ida Agustini Saidi
27-32
PDF
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