Vol 6, No 2 (2022)

NOVEMBER

Full Issue

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Table of Contents

Articles

MODEL MATEMATIKA UNTUK MASALAH TRANSPORTASI LEBIH DARI SATU PRODUK [MATHEMATICAL MODELS FOR TRANSPORTATION PROBLEMS INVOLVING MORE THAN ONE PRODUCT]
Lina Cahyadi
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103-119
KARAKTERISTIK FISIKOKIMIA NUGET NABATI BERBASIS KACANG ARAB DAN AKAR LOTUS DENGAN VARIASI JENIS FILLER [PHYSICOCHEMICAL CHARACTERISTICS OF CHICKPEA AND LOTUS ROOT PLANT-BASED NUGGETS WITH A VARIETY OF FILLER TYPES]
Lucia Crysanthy Soedirga, Melanie Cornelia
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120-136
PRODUKSI N-ASETILGLUKOSAMIN DARI KITIN KULIT UDANG DENGAN FERMENTASI MENGGUNAKAN Salmonella enterica STRAIN LT2 [PRODUCTION OF N-ACETYLGLUCOSAMINE FROM SHRIMP SHELLS’ CHITIN BY FERMENTATION USING Salmonella enterica STRAIN LT2]
Yuniwaty Halim, Lucia Crysanthy Soedirga, Valentina Michelle
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137-150
PENGARUH PENAMBAHAN TEPUNG KEDELAI KUNING SEBAGAI FAT REPLACER DALAM PEMBUATAN SPONGE CAKE [THE EFFECT OF ADDING YELLOW SOYBEAN FLOUR AS A FAT REPLACER IN THE PRODUCTION OF SPONGE CAKE]
Ratna Handayani
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151-161
FORMULASI MASKER GEL PEEL-OFF EKSTRAK ETANOL 96% AMPAS TEH HIJAU (Camellia sinensis Linn.) [FORMULATION OF A PEEL-OFF GEL MASK USING A 96% ETHANOL EXTRACT FROM GREEN TEA DREGS (Camellia sinensis Linn.)]
Jessica Trisina, Riskianto Riskianto, Feronia Reni Cyrena Santoso, Saur Barita Romauli Nainggolan
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162-174
AKTIVITAS ANTIMIKROBIAL Lactiplantibacillus plantarum F75 DAN SU-KC1a TERHADAP PERTUMBUHAN BAKTERI PATOGEN [ANTIMICROBIAL ACTIVITIES OF Lactiplantibacillus plantarum F75 AND SU-KC1a AGAINST THE GROWTH OF PATHOGENIC BACTERIA]
Anasthasia Nathania Widjaja, Marcelia Sugata, Juandy Jo
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175-183
OPTIMASI FORMULA KAPSUL EKSTRAK ETANOL DAUN PEPAYA JEPANG Chindoscolus aconitifolius (Mill) I.M.Johnst. [OPTIMIZATION OF THE CAPSULE FORMULA OF JAPANESE PAPAYA LEAF Chindoscolus aconitifolius (Mill.) I.M. Johnst. ETHANOL EXTRACT]
Feronia Reni Cyrena Santoso
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184-191
PENGARUH RASIO SUSU SAPI DENGAN SUSU ALMOND DAN KONSENTRASI SARI BUNGA TELANG (Clitoria ternatea L.) TERHADAP KARAKTERISTIK ES KRIM [THE EFFECT OF THE RATIO OF COW’S MILK TO ALMOND MILK AND THE CONCENTRATION OF BLUE PEA FLOWER (Clitoria ternatea L.) EXTRACT ON THE CHARACTERISTICS OF ICE CREAM]
Tagor M Siregar
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192-207