Vol. 1 No. 02 (2020): Juli

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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