Vol. 6 No. 1 (2023): May

Articles

• The Effect Of Exselsa Coffee Roasting Temperature And Time On The Physicochemical And Sensory Properties Of Coffee Powder

  Remondus Rendy R. Sihombing, Suko Priyono, Lucky Hartanti

  1-12

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• The Addition of Cermai Fruit Strait (Phyllanthus Acidus) on THe Sensory Quality Of Gummy Candy

  Julia Nooradilah, Mariani Mariani, I Gusti Ayu Ngurah Singamurni

  13-20

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• Quality of Lemongrass-Pandan Stew with Added Lime (Citrus amblycarpa) as Herbal Drink

  Suharti Suharti, Suko Priyono, Lucky Hartanti

  21-27

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• Kandungan Nutrisi, Aktivitas Antioksidan dan Karakter Sensori Liang Teh Pada Berbagai Penambahan Sari Jeruk Sambal Pada Liang Teh

  Yohana Sutiknyawati Kusuma Dewi

  28-34

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• Formulasi Penambahan Kacang Hijau Pada Susu Nabati Biji Cempedak (Artocarpus integer) Instan

  Tri Elia Marpaung, Tri Rahayuni

  35-42

  • PDF