Vol. 5 No. 01 (2024): January

Articles

• Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review Pengaruh Perlakuan Daging Sapi Pada Suhu Berbeda Terhadap Perubahan Mioglobin : Review Singkat

  Alya Nurul Izzah, Winda Nurtiana, Marwah Astria Ningrum, Sherly Anggraeni, Insaan Nugroho, As Shifa Hasanah, Rahma Alfidah, Rosa Febriyani

  1-8

  • pdf

• Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review Karakteristik Fisik Gelatin Tulang Ikan (Kekuatan Gel, Viskositas, dan pH): Review

  Silviwanda Silviwanda, Naenum, N. T.

  9-18

  • pdf

• Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products Studi Sifat Fisikokimia Penambahan Lilin Lebah Terhadap Produk Permen Cokelat

  Dewi Arziyah, Aprilia Putri

  19-25

  • pdf

• Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume) Karakteristik Bakteri Penghasil Mannanase dari Umbi Porang (Amorphophallus muelleri Blume)

  Dwi Retnaningtyas Utami, Sutrisno Adi Prayitno, Andi Rahmad Rahim, Sugiyati Ningrum, Silvy Novita Antrisna Putri, Domas Galih Patria

  26-32

  • pdf

• Lotus Seed Tempeh Innovation to Increasing Local Food Availability Through Sustainable Alternatives

  Nur Evirda Khosyiati, Rizal Justian Setiawan, Khakam Ma'ruf, Nur Azizah

  33-41

  • pdf