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ISSN 2541-5816
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Vol 1 No 02 (2020): Juli
Published:
2020-07-23
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
Frenky Miharja
1-7
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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
Iga Ayu Lestari
8-11
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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
Alisha Shahnaz, Ida Agustini Saidi
12-21
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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
Aulia Fitriani
22-29
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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
Selviani Selviani, Rima Azara
30-37
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