卷 5 编号 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, Callista Levina Wahyudi, Erlangga Kodrat, Jan Tjie Tan

  98-106

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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, Delicia Martha, Yuniwaty Halim

  107-125

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  PENGUJIAN AKTIVITAS ANTIJAMUR Bacillus amyloliquefaciens STRAIN N1 [ASSESSMENT ON ANTIFUNGAL ACTIVITY OF Bacillus amyloliquefaciens STRAIN N1]

  Juandy Jo, Sara Thalia Subroto, Hans Victor, 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, Stefany Indah Pricilia Tjoa, Dela Rosa

  134-145

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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, Fellia Evelyn, Dela Rosa

  146-161

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  PEMANFAATAN TEPUNG CANGKANG TELUR DALAM PEMBUATAN FLAKES [THE UTILIZATION OF EGGSHELL FLOUR IN THE MAKING OF FLAKES]

  Lucia Crysanthy Soedirga, Melanie Cornelia

  162-174

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