Vol. 1 No. 01 (2020): Januari

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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