Vol 5, No 2 (2021)

NOVEMBER

Full Issue

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Table of Contents

Articles

PENGARUH SUPLEMENTASI IKAN TERI (Stolephorus sp.) TERHADAP KANDUNGAN OMEGA-3 DAN OMEGA-6 PADA TELUR DAN DAGING AYAM RAS HISEX BROWN [THE EFFECT OF ANCHOVY FISH (Stolephorus sp.) SUPPLEMENTATION ON THE CONTENT OF OMEGA-3 AND OMEGA-6 IN HISEX BROWN CHICKEN EGG AND MEAT]
Marcelia Sugata, Callista Levina Wahyudi, Erlangga Kodrat, Jan Tjie Tan
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98-106
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI ANALOG BERBASIS SINGKONG DENGAN PENAMBAHAN KARAGENAN [PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CASSAVA BASED NOODLE ANALOGUE WITH CARRAGEENAN ADDITION]
Hardoko Hardoko, Delicia Martha, Yuniwaty Halim
PDF
107-125
PENGUJIAN AKTIVITAS ANTIJAMUR Bacillus amyloliquefaciens STRAIN N1 [ASSESSMENT ON ANTIFUNGAL ACTIVITY OF Bacillus amyloliquefaciens STRAIN N1]
Juandy Jo, Sara Thalia Subroto, Hans Victor, Astia Sanjaya
PDF
126-133
KARAKTERISTIK FISIKOKIMIA KOMBUCHA DAUN PEGAGAN (Centella asiatica (L.) Urban) DENGAN PENAMBAHAN MADU [PHYSICOCHEMICAL CHARACTERISTICS OF KOMBUCHA FROM GOTU KOLA LEAVES (Centella asiatica (L.) Urban) WITH HONEY ADDITION]
Ratna Handayani, Stefany Indah Pricilia Tjoa, Dela Rosa
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134-145
KARAKTERISTIK FISIKOKIMIA TEH HITAM HERBAL DAUN JAMBU BIJI YANG DITAMBAHKAN DENGAN SARI JERUK NIPIS DAN Eucalyptus globulus [PHYSICOCHEMICAL CHARACTERISTICS OF GUAVA LEAF HERBAL TEA WITH ADDED LIME JUICE AND Eucalyptus globulus]
Yuniwaty Halim, Fellia Evelyn, Dela Rosa
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146-161
PEMANFAATAN TEPUNG CANGKANG TELUR DALAM PEMBUATAN FLAKES [THE UTILIZATION OF EGGSHELL FLOUR IN THE MAKING OF FLAKES]
Lucia Crysanthy Soedirga, Melanie Cornelia
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162-174