Vol. 6 No. 01 (2025): January

Articles

• Nutritional and Sensory Evaluation of Yogurt Drinks Based on Pure Milk and Low-Lactose Milk with Probiotic Fermentation Evaluasi Nutrisi dan Sensoris Minuman Yogurt Berbasis Susu Murni dan Susu Rendah Laktosa dengan Fermentasi Probiotik

  Rendra Lebdoyono, Athaya Bella Azzahrya, Sutrisno Adi Prayitno

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• Evaluation of Sensory Attributes of Mango Jam (Mangifera indica L.) with Comparison of Sugar Concentration Using Multiple Comparison Method Evaluasi Atribut Sensoris Selai Mangga (Mangifera indica L.) dengan Perbandingan Konsentrasi Gula Menggunakan Metode Perbandingan Jamak

  Puspita Della Aini, Muhammad Affan Lesmana, Hanifah Putri Priyambodo , Erika Puspita Sari

  33-38

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• Phytochemicals Analysis and Antioxidant (IC50) Value of Dried and Fresh Mangrove (Rhizopora racemosa) Leaves Extract for Herbal Drink Base Analisis Fitokimia dan Antioksidan (IC50) Ekstrak Daun Kering dan Basah Mangrove (Rhizopora racemosa) Sebagai Bahan Dasar Minuman Herbal

  Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Silvy Novita Antrisna Putri

  1-7

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• Study of Sodium Benzoat, Cyclamate , Dissolved solids and Water Content on Commercial Product of Jam in Surabaya Region Kajian Kandungan Natrim Benzoat, Siklamat, Padatan Terlarut, dan Kadar Air pada Produk Selai Komersial di Wilayah Surabaya

  Richardus Aprilianto, Retnani Rahmiati, Kejora Handarini

  8-18

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• Manufacture of Biodegradable Plastic by Utilizing Palm Oil Empty Fruit Bunch Waste as Cellulose Acetate Synthesis Material Pembuatan Biodegradable Plastik dengan Pemanfaatan Limbah Tandan Kosong Kelapa Sawit Sebagai Bahan Sintesis Selulosa Asetat

  Muhammad Ibrani Aldin, Sergio Privaldio, Febriani Dian Purnama Sari

  19-25

  • pdf