Vol. 3 No. 01 (2022): Januari

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

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• 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

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• 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

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• 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

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• 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

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