Vol 7, No 1 (2023)

May

Full Issue

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Table of Contents

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
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1-11
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
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12-25
PEMANFAATAN TEH DAUN SALAM DALAM PEMBUATAN KOMBUCHA [UTILIZATION OF BAY LEAF TEA IN KOMBUCHA PRODUCTION]
Yuniwaty Halim
PDF
26-39
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
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40-51
ANALISIS SISTEM PENDETEKSI TAHAPAN TIDUR [SLEEP STAGE DETECTION SYSTEM ANALYSIS]
Junita Junita
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52-64
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
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65-72
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
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73-81
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
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82-97