Vol. 4 No. 2 (2020): NOVEMBER

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, Tagor Marsillam Siregar

  1-18

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  Stella Stella,  Universitas Pelita Harapan,  Indonesia

  Tagor Marsillam Siregar,  Food Technology Department,  Indonesia

  Abstract views : 1241 times | Downloads: 1185 times
  

• 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, Irani Ratnasari, Dela Rosa

  19-30

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  Yuniwaty Halim,  Universitas Pelita Harapan,  Indonesia

  Irani Ratnasari,  Universitas Pelita Harapan,  Indonesia

  Dela Rosa,  Universitas Pelita Harapan

  Abstract views : 1390 times | Downloads: 396 times
  

• 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, Christy Nathania

  31-45

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  Melanie Cornelia,  Universitas Pelita Harapan,  Indonesia

  Christy Nathania,  Universitas Pelita Harapan Karawaci,  Indonesia

  Abstract views : 3514 times | Downloads: 975 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, Aldwin Aldwin

  46-56

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  Ratna Handayani,  Universitas Pelita Harapan

  Aldwin Aldwin,  Uiversitas Pelita Harapan

  Abstract views : 1436 times | Downloads: 511 times
  

• 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, Intan C Matita, Terezya E. Wijaya

  57-68

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  Lucia Crysanthy Soedirga,  Universitas Pelita Harapan,  Indonesia

  Intan C Matita,  Universitas Pelita Harapan,  Indonesia

  Terezya E. Wijaya,  Universitas Pelita Harapan

  Abstract views : 1351 times | Downloads: 456 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, Aileen N. Wydiapranata, Fernando Ogyen Iwantoro, Lincoln Halim

  69-80

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  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

  Abstract views : 1048 times | Downloads: 613 times | Download: 0 times | Download: 0 times
  

• 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, Natasya Herga

  81-87

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  Eveline Eveline,  University of Pelita Harapan,  Indonesia

  Natasya Herga,  Universitas Pelita Harapan,  Indonesia

  Abstract views : 1885 times | Downloads: 462 times