Vol. 3 No. 2 (2020): October

Articles

• PENGARUH PENAMBAHAN GULA PASIR SUKROSA PADA BUAH AREN (Arenga pinnata) TERHADAP KANDUNGAN GIZI MANISAN KOLANG-KALING

  Lulu Zakiyah Hasna

  1-11

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• The Nutrition Content of Oyster Mushroom and Spinach Flour Alternative Food Processed Ingredients

  Rahmawati Rahmawati

  12-20

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• Karakteristik Fisikokimia dan Sensori Kondimen Perisa Tempe Biji Karet (Hevea brasiliensis)

  Reni Septiana, Yohana Sutiknyawati Kusuma Dewi, Sholahuddin Sholahuddin

  21-37

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• SENSORY EVALUATION OF NOODLES MADE FROM WALUH (Cucurbita Moschata) FLOUR AND SNAKEHEAD FISH (Channa striata) AS ALTERNATIF FOOD OF HIGH FIBER, VITAMIN A AND PROTEIN

  Adhyanti Adhyanti, Wery Aslinda, Marlinda Kartika Apandano

  38-46

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• PENGARUH KONSENTRASI ABU SEKAM dan LAMA PERENDAMAN TERHADAP PENURUNAN ASAM SIANIDA PADA TEPUNG UMBI GALLI (Lasio spinosa)

  Wahyu Wahyu, Tri Rahayuni, Sulvi Purwayantie

  47-57

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