| Issue | Title | |
| Volume 4, Nomor 1, Tahun 2022 | Pengaruh formula tepung terigu dan tepung pisang talas (Musa paradisiaca var. sapientum L.) terhadap karakteristik sensoris dan kimia crackers | Abstract PDF |
| Sulistyo Prabowo, Krishna Purnawan Candra, Andi Syaiful Amin | ||
| 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 3, Nomor 2, Tahun 2021 | Studi awal perbaikan kualitas tepung Talas Beneng (Xanthosoma undipes K.Koch) sebagai potensi produk unggulan Banten | Abstract PDF |
| Nia Ariani Putri, Rifqi Ahmad Riyanto, Slamet Budijanto, Sapta Raharja | ||
| 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 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 | ||
| Volume 3, Nomor 2, Tahun 2021 | Pengaruh perbandingan tepung terigu dan tepung jewawut (Setaria italica L.) terhadap sifat organoleptik, sifat fisik dan karotenoid donat labu kuning | Abstract PDF |
| Epi Susanti, Bernatal Saragih, Yuliani Yuliani | ||
| 0 - 0 of 7 Items | ||
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This journal is jointly published by Agricultural Products Technology Department, Mulawarman University, Indonesia and Indonesian Association of Food Technologist (PATPI) Kalimantan Timur. |
