Vol. 5 No. 02 (2024): July

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

  Sugiyati Ningrum, Sutrisno adi Prayitno, Achmad Tantowi Yahya

  42-51

  • pdf

• 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)

  Nezly Nurlia Putri, Muhammad Syafa Al Ghifari, Siti Nurlaeni Pujowati

  52-59

  • pdf

• Study of Storage Time on The Organoleptic Characteristics of Pineapple Drink Powder Kajian Waktu Penyimpanan pada Karateristik Organoleptik Serbuk Minuman Nanas

  Ivy Dian P. Prabowo., Sebastian Farell Nareswara

  60-65

  • pdf

• 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

  Bayu Meindrawan, Azahra Wibi Kusuma, Rahma Yuniarti, Firyal Giani Nabila, Diana Rahmayanti, Vega Yoesepa Pamela

  66-73

  • PDF

• Sensory Characteristics of Jelly Candy with The Addition of Tamarind Tumeric Karakteristik Sensoris Permen Jeli dengan Penambahan Kunyit Asam

  Denis Melati, Aulia Rohma Sukha, Junica Happy Dwi Ananda Budi Anggara, Nyeni Purwitasari, Pepsi Maharani, Ummu Zahroh

  74-80

  • pdf