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Volume 6 Nomor 2 Tahun 2024 Karakteristik organoleptik dan kimia biskuit dengan formula mocaf dan tepung kacang hijau Abstract  PDF
M. Zainun Syauqil Mubarak, Mochtar Nova Mulyadi
 
Volume 7 Nomor 1 Tahun 2025 Pengaruh variasi penambahan filler Mocaf terhadap tekstur dan warna daging analog berbahan dasar tepung tempe edamame (Glycin max L. Merrill) Abstract  PDF
Puan Aisyah Khairunnisa, Aan Sofyan
 
Volume 2, Nomor 2, Tahun 2020 Karakteristik sifat sensoris dan kimia pada kue kering hasil dari formulasi tepung beras merah (Oryza nivara L.) dan mocaf (modified cassava flour) Abstract  PDF
Maulida Rachmawati, Hudaida Syahrumsyah, Yulian Andriyani, Meggy Dewantara, Ronita Pane
 
Volume 5, Nomor 1, Tahun 2023 Pengaruh substitusi mocaf terhadap sifat kimia dan sensoris boba Abstract  PDF
Aisya Maulidina Natasasmita, Bernatal Saragih, Yuliani Yuliani
 
Volume 2, Nomor 1, Tahun 2020 Formulasi tepung terigu, mocaf dan pure labu kuning (Cucurbita moschata) terhadap kadar serta kasar, lemak dan karakteristik sensoris bolu kukus Abstract  PDF
Astri Radiani, Hudaida Syahrumsyah, Bernatal Saragih
 
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