巻 5 号 2 (2021): NOVEMBER

Articles

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  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##common.commaListSeparator##Callista Levina Wahyudi##common.commaListSeparator##Erlangga Kodrat##common.commaListSeparator##Jan Tjie Tan

  98-106

  • PDF (English)
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  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##common.commaListSeparator##Delicia Martha##common.commaListSeparator##Yuniwaty Halim

  107-125

  • PDF (English)
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  PENGUJIAN AKTIVITAS ANTIJAMUR Bacillus amyloliquefaciens STRAIN N1 [ASSESSMENT ON ANTIFUNGAL ACTIVITY OF Bacillus amyloliquefaciens STRAIN N1]

  Juandy Jo##common.commaListSeparator##Sara Thalia Subroto##common.commaListSeparator##Hans Victor##common.commaListSeparator##Astia Sanjaya

  126-133

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  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##common.commaListSeparator##Stefany Indah Pricilia Tjoa##common.commaListSeparator##Dela Rosa

  134-145

  • PDF (English)
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  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##common.commaListSeparator##Fellia Evelyn##common.commaListSeparator##Dela Rosa

  146-161

  • PDF (English)
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  PEMANFAATAN TEPUNG CANGKANG TELUR DALAM PEMBUATAN FLAKES [THE UTILIZATION OF EGGSHELL FLOUR IN THE MAKING OF FLAKES]

  Lucia Crysanthy Soedirga##common.commaListSeparator##Melanie Cornelia

  162-174

  • PDF (English)