Vol 6 No 2 (2022): NOVEMBER

Articles

• MODEL MATEMATIKA UNTUK MASALAH TRANSPORTASI LEBIH DARI SATU PRODUK [MATHEMATICAL MODELS FOR TRANSPORTATION PROBLEMS INVOLVING MORE THAN ONE PRODUCT]

  Lina Cahyadi

  103-119

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• 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

  120-136

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• 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

  137-150

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• 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

  151-161

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• 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

  162-174

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• 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

  175-183

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• 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

  184-191

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• 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

  192-207

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