Articles

• Microbiological and Consumer Acceptance Analysis of Cook- chill Food During Storage in Chiller Analisis Mikrobiologi dan Daya Terima Konsumen TerhadapCook-chill Food pada Berbagai Umur Simpan dalam Chiller

  1. Frenky Miharja (Universitas Muhammadiyah Sidoarjo) *
  

  1-7

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  Abstract Views: 432 PDF downloads: 1341
• Differences of Acceptability and Candied Water Content of Pamelo Orange Albedo Soaked in Red Roselle Solution with Commercial Products Perbedaan Daya Terima dan Kadar Air Manisan Albedo Jeruk Pamelo yang Direndam Larutan Rosella Merah dengan Produk Komersial

  1. Iga Ayu Lestari (Akademi Gizi Karya Husada Kediri) *
  

  8-11

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  Abstract Views: 311 PDF downloads: 356
• Comparative Effect of Kawista Fruit (Limonia Acidissima) with Water and Concentration of Sodium Bicarbonate on The Quality of Carbonated Beverages Pengaruh Perbandingan Buah Kawista (Limonia Acidissima) Dengan Air dan Konsentrasi Natrium Bikarbonat terhadap Kualitas Minuman Berkarbonasi

  1. Alisha Shahnaz (Universitas Muhammadiyah Sidoarjo) , *
  2. Ida Agustini Saidi
  

  12-21

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  Abstract Views: 681 PDF downloads: 774
• Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration Pembuatan Tepung Tape Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) : Kajian Lama Fermentasi dan Konsentrasi Ragi

  1. Aulia Fitriani *
  

  22-29

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  Abstract Views: 286 PDF downloads: 394
• The Effect of Age Of Cassava Tapai (Manihot esculenta) and Concentration on The Characteristics of Cassava Tapai Flour Pengaruh Umur Tape Singkong (Manihot esculenta) dan Konsentrasi Ragi Terhadap Karakteristik Tepung Tape Singkong

  1. Selviani Selviani , *
  2. Rima Azara
  

  30-37

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  Abstract Views: 704 PDF downloads: 1052