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ISSN 2541-5816
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Vol 5 No 01 (2024): January
DOI:
https://doi.org/10.21070/jtfat.v5i01
Published:
2024-01-31
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
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