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ISSN 2541-5816
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Vol 1 No 01 (2020): Januari
DOI:
https://doi.org/10.21070/jtfat.v1i01
Published:
2020-01-20
Articles
Vitamin C Content and Antioxidant Activities in Chicken Nuggets with Additions Brokoli and Purple Cabbage
Kandungan Vitamin C dan Aktivitas Antioksidan pada Nugget Ayam dengan Penambahan Brokoli dan Kubis Ungu
Qorry Aina, Alvia Nur Layli, Yenny Putri Arisandy
1-10
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Quality Evaluation of Chili Flakes by Variation of Packaging and Storage Temperature
Uji Kualitas Chili Flakes dengan Variasi Jenis Kemasan dan Suhu Penyimpanan
David Yudianto, Prasetyo Wahyu Widhisono, Shofi Dwika Adha, Nurhasanah Nurhasanah, Sri Hadisetyana
11-16
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Rice Bran Ice Cream Characteristics on Various Proportions of Rice Bran Flour with Skimmed Milk and Kinds of Stabilizer
Karakteristik Es Krim Bekatul Pada Berbagai Proporsi Tepung Bekatul Dengan Susu Skim Dan Jenis Stabilizer
Tri Kurniawati
17-23
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Characteristics of Tapai Talas Bogor (Colocasia esculenta) on Variation of Steaming and Fermentation Durations
Karakteristik Tape Talas Bogor (Colocasia esculanta) pada Variasi Lama Pengukusan Dan Lama Fermentasi
Farikha Dwi Oktavia
24-28
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The Effect of the Proportion of Moringa Leaves on the Acceptance of Chicken Dumplings
Pengaruh Proporsi Daun Kelor Terhadap Daya Terima Siomay Ayam
retno puspita sari, Arya Ulil Albab
29-37
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