Vol. 4 No. 2 (2020): NOVEMBER

View Vol. 4 No. 2 (2020): NOVEMBER

Published: 25-11-2020

Full Issue

Vol 4, No 2 (2020)_PDF

Articles

PEMANFAATAN EKSTRAK DAUN JAMBU BIJI (Psidium guajava) DAN SERBUK DAUN STEVIA (Stevia rebaudiana) DALAM PEMBUATAN MINUMAN FUNGSIONAL [Utilization of Guava (Psidium guajava) Leaves Extract and Stevia (Stevia rebaudiana) Leaves Powder in The Preparation of Functional Drink]

Stella Stella, Universitas Pelita Harapan, Indonesia

Tagor Marsillam Siregar, Food Technology Department, Indonesia

1-18
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PEMANFAATAN DAUN POHPOHAN (Pilea melastomoides) DAN BUAH KALAMANSI (x Citrofortunella microcarpa) DALAM PEMBUATAN PERMEN JELI [Utilization of Pohpohan Leaves and Calamansi in Jelly Candy Making]

Yuniwaty Halim, Universitas Pelita Harapan, Indonesia

Irani Ratnasari, Universitas Pelita Harapan, Indonesia

Dela Rosa, Universitas Pelita Harapan,

19-30
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PEMANFAATAN EKSTRAK WORTEL (Daucus carota L.) DAN SARI KIWI KUNING (Actinidia deliciosa) DALAM PEMBUATAN PERMEN JELI [Utilization of Carrot (Daucus carota L.) Extract and Gold Kiwi (Actinidia deliciosa) Juice in the Making of Jelly Candy]

Melanie Cornelia, Universitas Pelita Harapan, Indonesia

Christy Nathania, Universitas Pelita Harapan Karawaci, Indonesia

31-45
- PDF Views: 3306 times | Download : 863 times
EDIBLE COATING BERBASIS TAPIOKA DENGAN PENAMBAHAN BEESWAX DAN EKSTRAK TEH HIJAU PADA BUAH APEL MALANG POTONG [Cassava-Starch Edible Coating with the Addition of Beewax and Green Tea Extract Towards Fresh Cut Malang Apple]

Ratna Handayani, Universitas Pelita Harapan,

Aldwin Aldwin, Uiversitas Pelita Harapan,

46-56
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KARAKTERISIK FISIKOKIMIA TEPUNG KEMBANG KOL HASIL PENGERINGAN DENGAN PENGERING KABINET DAN OVEN [Physicochemical Characteristics of Cauliflower Flour Obtained From Cabinet Dryer and Oven]

Lucia Crysanthy Soedirga, Universitas Pelita Harapan, Indonesia

Intan C Matita, Universitas Pelita Harapan, Indonesia

Terezya E. Wijaya, Universitas Pelita Harapan,

57-68
- PDF Views: 1276 times | Download : 360 times
PENGARUH WAKTU PEREBUSAN DAN WAKTU FERMENTASI TERHADAP PENINGKATAN TOTAL SENYAWA FENOLIK DAN FLAVONOID BIR ALE [Effect of Boiling Time and Fermentation Time on the Increasing of Total Phenolic and Falavonoid in Ale Beer]

Adolf Jan Nexson Parhusip, Fakultas Sains dan Teknologi, Universitas Pelita Harapan, Indonesia

Aileen N. Wydiapranata, Food Technology, UPH,

Fernando Ogyen Iwantoro, Universitas Pelita Harapan,

Lincoln Halim, Universitas Pelita Harapan,

69-80
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APLIKASI DAUN PEPAYA (Carica papaya L.) DAN DAUN JAMBU BIJI (Psidium guajava L.) DALAM PEMBUATAN SIRUP ANTIOKSIDAN [Application of Papaya Leaves (Carica papaya L.) and Guava Leaves (Psidium guajava L.) in the Making of Antioxidant Syrup]

Eveline Eveline, University of Pelita Harapan, Indonesia

Natasya Herga, Universitas Pelita Harapan, Indonesia

81-87
- PDF Views: 1770 times | Download : 372 times