Issue Title
Volume 1, Nomor 1, Tahun 2019 Pengaruh lama blansir terhadap sifat fisikokimia dan sensoris tepung kentang udara (Dioscorea bulbifera L.) Abstract  PDF
Noera Dellya Agustin, Bernatal Saragih, Sulistyo Prabowo
Volume 1, Nomor 2, Tahun 2019 Pengaruh pre-treatment dalam pengolahan terhadap karakteristik fisiko-kimia dan sensoris tepung ubi jalar kuning (Ipomea batatas L.) Abstract  PDF
Kristoporus L, Bernatal Saragih
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 3, Nomor 2, Tahun 2021 (InPress) Studi awal perbaikan kualitas tepung Talas Beneng (Xanthosoma undipes K.Koch) sebagai potensi produk unggulan Banten Abstract
Nia Ariani Putri, Rifqi Ahmad Riyanto, Slamet Budijanto, Sapta Raharja
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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