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ISSN 2541-5816
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Vol 5 No 02 (2024): July
DOI:
https://doi.org/10.21070/jtfat.v5i02
Published:
2024-07-09
Articles
Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme
Karakteristik Fisikokimia Keju Krim Berdasarkan Perbedaan Rasio Enzim Bromelin dan Enzim Rennet
1. Sugiyati Ningrum (Universitas Muhammadiyah Gresik) ,
2. Sutrisno adi Prayitno (Universitas Muhammadiyah Gresik) ,
3. Achmad Tantowi Yahya (Universitas Muhammadiyah Gresik)
*
42-51
(*) Corresponding Author
pdf
Abstract Views: 485
PDF downloads: 523
Testing of Sodium Saccharin Levels in Hard Candy with High Performance Liquid Chromatography (HPLC) Method
Pengujian Kadar Natrium Sakarin Pada Permen Keras dengan metode Kromatografi Cair Kinerja Tinggi (KCKT)
1. Nezly Nurlia Putri (Universitas Sultan Ageng Tirtayasa – Banten) ,
*
2. Muhammad Syafa Al Ghifari (Universitas Sultan Ageng Tirtayasa – Banten) ,
3. Siti Nurlaeni Pujowati (Balai Besar Pengawasan Obat dan Makanan di Serang – Banten )
52-59
(*) Corresponding Author
pdf
Abstract Views: 382
PDF downloads: 212
Study of Storage Time on The Organoleptic Characteristics of Pineapple Drink Powder
Kajian Waktu Penyimpanan pada Karateristik Organoleptik Serbuk Minuman Nanas
1. Ivy Dian P. Prabowo. () ,
*
2. Sebastian Farell Nareswara
60-65
(*) Corresponding Author
pdf
Abstract Views: 93
PDF downloads: 41
Application of Edible Coating from Beneng Taro Starch, Chitosan and Ginger Essential Oil to Maintain the Quality of Mango
Aplikasi Pelapis Edibel dari Pati Talas Beneng, Kitosan dan Minyak Atsiri Jahe untuk Mempertahankan Kualitas Mangga
1. Bayu Meindrawan (Universitas Sultan Ageng Tirtayasa – Banten) ,
*
2. Azahra Wibi Kusuma (Universitas Sultan Ageng Tirtayasa – Banten) ,
3. Rahma Yuniarti (Universitas Sultan Ageng Tirtayasa – Banten) ,
4. Firyal Giani Nabila (Universitas Sultan Ageng Tirtayasa – Banten) ,
5. Diana Rahmayanti (Universitas Sultan Ageng Tirtayasa – Banten) ,
6. Vega Yoesepa Pamela (Universitas Sultan Ageng Tirtayasa – Banten)
66-73
(*) Corresponding Author
PDF
Abstract Views: 191
PDF downloads: 195
Sensory Characteristics of Jelly Candy with The Addition of Tamarind Tumeric
Karakteristik Sensoris Permen Jeli dengan Penambahan Kunyit Asam
1. Denis Melati (Institut Ilmu Kesehatan Bhakti Wiyata Kediri) ,
*
2. Aulia Rohma Sukha (Institut Ilmu Kesehatan Bhakti Wiyata Kediri) ,
3. Junica Happy Dwi Ananda Budi Anggara (Institut Ilmu Kesehatan Bhakti Wiyata Kediri) ,
4. Nyeni Purwitasari (Institut Ilmu Kesehatan Bhakti Wiyata Kediri) ,
5. Pepsi Maharani (Institut Ilmu Kesehatan Bhakti Wiyata Kediri) ,
6. Ummu Zahroh (Institut Ilmu Kesehatan Bhakti Wiyata Kediri)
74-80
(*) Corresponding Author
pdf
Abstract Views: 286
PDF downloads: 237
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