Vol. 6 No. 02 (2025): July

Articles

• Analysis of the Implementation of Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) in the Processing of Cuttlefish (Sepia sp.) Fillets Analisis Penerapan Good Manufacturing Pratice (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada Proses Pengolahan Sotong (Sepia sp.) Fillet

  Niken Prawesti Listyaningrum, Jurnaliza Hamida, Sri Rumiyati

  39-46

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• Characteristics of Food Raw Materials Made from Rubber Seeds Based on Variations in Soaking and Heating Times for Tempeh Production Karakteristik Bahan Baku Pangan Berbahan Biji Karet Berdasarkan Variasi Lama Perendaman dan Pemanasan untuk Pembuatan Tempe

  Fadeli Muhammad Habibie; Gervbry Ranti Ramadhani Simamora; Sutrisno Adi Prayitno

  47-54

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• Evaluation of Cooking Methods for Reducing Nitrite Content in Ham Evaluasi Metode Pemasakan untuk Mengurangi Kandungan Nitrit Pada Ham

  Norio Kamemura, Akihiro Yoshie, Tomoko Inubushi, Akari Ono, Mami Kudou, Chiharu Yamakawa

  55-62

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• Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus

  Rianti Nadila Susana Putri, Nugrahani Astuti, Andika Kuncoro Widagdo, Niken Purwidiani, Rendra Lebdoyono

  63-71

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• Differences in Length of Hospital Stay for COVID-19 Patients Given Combination Supplementation of Vitamins C, D, and Zinc: A Clinical Nutrition Perspective Perbedaan Lama Waktu Rawat Inap Pasien Covid 19 yang Diberi Suplementasi Kombinasi Vitamin C, D, dan Zink: Tinjauan Aspek Gizi Klinis

  Farid Zulkarnain Nur Syah, Ambar Fidyasari

  72-77

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