Vol. 6 No. 2 (2023): MAY

Articles

• KARAKTERISTIK YOGHURT SINBIOTIK SUMBER SERAT DENGAN VARIASI KONSENTRASI TEPUNG KACANG LENTIL MERAH DAN RASIO KULTUR BAKTERI ASAM LAKTAT [CHARACTERISTICS OF SOURCE OF FIBER SYNBIOTIC YOGHURT WITH VARIATIONS OF RED LENTIL FLOUR CONCENTRATIONS AND LACTIC ACID BACTERIA CULTURE RATIO]

  Dr. Adolf J.N. Parhusip

  1-11

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• PEMANFAATAN PUREE NANAS DALAM PEMBUATAN SELAI LEMBARAN DENGAN PENAMBAHAN KONJAK DAN KARAGENAN PADA BERBAGAI RASIO DAN KONSENTRASI [UTILIZATION OF PINEAPPLE PUREE IN THE PRODUCTION OF SHEET JAM WITH THE ADDITION OF KONJAC AND CARRAGEENAN AT VARIOUS RATIO AND CONCENTRATIONS]

  Lucia Crysanthy Soedirga

  12-25

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• PEMANFAATAN TEH DAUN SALAM DALAM PEMBUATAN KOMBUCHA [UTILIZATION OF BAY LEAF TEA IN KOMBUCHA PRODUCTION]

  Yuniwaty Halim

  26-39

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• PEMANFAATAN UBI JALAR UNGU DALAM PEMBUATAN ES KRIM SUSU ALMOND DENGAN VARIASI JENIS BAHAN PENSTABIL [UTILIZATION OF PURPLE SWEET POTATO IN ALMOND MILK ICE CREAM USING DIFFERENT TYPES OF STABILIZERS]

  Jessica Prisella, Intan Cidarbulan Matita

  40-51

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• ANALISIS SISTEM PENDETEKSI TAHAPAN TIDUR [SLEEP STAGE DETECTION SYSTEM ANALYSIS]

  Junita Junita

  52-64

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• PENGEMBANGAN SISTEM INFORMASI BERBASIS WEB BAGI BANK SAMPAH DI TANGERANG SELATAN [DEVELOPMENT OF A WEB-BASED INFORMATION SYSTEM FOR WASTE BANKS IN SOUTH TANGERANG]

  Priskila Christine Rahayu, Verel Salomo Ulyano Simatupang, Agustina Christiani

  65-72

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• PENGARUH RASIO TEPUNG TAPIOKA DAN PORANG TERHADAP KARAKTERISTIK FISIK DAN SENSORI PEMPEK [THE EFFECT OF TAPIOCA AND PORANG FLOUR RATIO ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF PEMPEK]

  Ratna Handayani

  73-81

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• KARAKTERISTIK COOKIES MOCAF DENGAN SUBSTITUSI AMPAS KACANG HIJAU DAN PENAMBAHAN ISOLAT SOY PROTEIN [CHARACTERISTICS OF MOCAF COOKIES WITH SUBSTITUTION OF MUNG BEAN DREGS AND ADDITION OF SOY PROTEIN ISOLATE]

  Titri Siratantri Mastuti

  82-97

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