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ISSN 2541-5816
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Vol 4 No 01 (2023): January
DOI:
https://doi.org/10.21070/jtfat.v4i01
Published:
2023-01-19
Articles
Effect of Proportion of Flesh and Peel of Bligo (Benincasa Hispida) on The Organoleptic Characteristics of Bligo Pudding
Pengaruh Proporsi Daging dan Kulit Buah Bligo (Benincasa Hispida) Terhadap Karakteristik Organoleptik Puding Bligo
1. Hexandria Abdullah Mutaqqien (Universitas Muhammadiyah Sidoarjo) ,
*
2. Syarifa Ramadhani Nurbaya (Universitas Muhammadiyah Sidoarjo) ,
3. Ida Agustini Saidi (Universitas Muhammadiyah Sidoarjo) ,
4. Rahmah Utami Budiandari (Universitas Muhammadiyah Sidoarjo)
1-5
(*) Corresponding Author
pdf
Abstract Views: 180
PDF downloads: 244
Effect of Osmosis Time and Sucrose Concentration on The Antioxidant Activity of Red Dragon Fruit Juice (Hylocereus polyrhizus)
Efek Lama Osmosis dan Konsentrasi Sukrosa Terhadap Aktivitas Antioksidan (DPPH) Sari Buah Naga Merah (Hylocereus polyrhizus)
1. Idha Noer Azizah () ,
*
2. Rahmah Utami Budiandari (Universitas Muhammadiyah Sidoarjo) ,
3. Al Machfudz WDP (Universitas Muhammadiyah Sidoarjo)
6-12
(*) Corresponding Author
pdf
Abstract Views: 214
PDF downloads: 184
Total Polyphenol Content of Bromelia Leaves (Neoregelia marmorata) Etanol Extract
Kandungan Polifenol Total Ekstrak Etanol Daun Bromelia (Neoregelia marmorata)
1. Malikah Safitri (Akademi Analis Farmasi Dan Makanan Putra Indonesia Malang) ,
*
2. Erna Susanti (Akademi Analis Farmasi Dan Makanan Putra Indonesia Malang )
13-19
(*) Corresponding Author
pdf
Abstract Views: 317
PDF downloads: 1120
Quality Control of White Sweet Potato (Ipomoea batatas Linneaus) As Raw Material for Chili Sauce
Pengawasan Mutu Ubi Jalar Putih (Ipomoea batatas Linneaus) Sebagai Bahan Baku Saus Sambal
1. Jihan Cahya Rembulani () ,
*
2. Safinta Nurindra Rahmadhia (Universitas Ahmad Dahlan)
20-28
(*) Corresponding Author
PDF
Abstract Views: 225
PDF downloads: 358
The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu
Pengaruh Proporsi Tepung Umbi Uwi (Dioscorea alata) dan Tepung Terigu Terhadap Daya Terima Bolu Kukus
1. Siska Yulva Naimah (Akademi Gizi Karya Husada Kediri) ,
*
2. Arya Ulilalbab (Institut Ilmu Kesehatan Bhakti Wiyata Kediri) ,
3. Cucuk Suprihartini (Akademi Gizi Karya Husada Kediri)
29-36
(*) Corresponding Author
pdf
Abstract Views: 303
PDF downloads: 560
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