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| Issue |
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| Vol 18, No 3 (2024) |
Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales |
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Oki Krisbianto, Andre Yusuf Trisna Putra, Masdiana Chendrakasih Padaga, Hari Minantyo |
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| Vol 17, No 1 (2023) |
Optimasi formula dan karakterisasi dodol buah salak dengan tepung singkong termodifikasi sebagai bahan pengisi |
Abstract
PDF (Bahasa Indonesia)
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Santi Dwi Astuti, Indah Nuraeni, Bela Iji Pamungkas, Nur Wijayanti, Warsono El Kiyat |
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| Vol 17, No 3 (2023) |
Perkembangan penelitian aplikasi rumput laut sebagai bahan pangan di Indonesia: tinjauan literatur |
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Amin Pamungkas, Bakti Berlyanto Sedayu, Arif Rahman Hakim, Putri Wullandari, Ahmat Fauzi, Toni Dwi Novianto |
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| Vol 18, No 1 (2024) |
Physicochemical properties and sensory evaluation of dried vegetable meatballs from soy protein isolates |
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Domas Galih Patria, Sukamto Sukamto, Sutrisno Adi Prayitno, Nadhifah Salsabila, Jenshinn Lin |
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| Vol 18, No 2 (2024) |
Analisis Profil Sensori Teh Buah Aneka Rasa dengan Metode CATA (Check-All-That-Apply) |
Abstract
PDF (Bahasa Indonesia)
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Muhammad Fakih Kurniawan, Nindya Atika Indrastuti, Aviani Kurnianingrum |
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| Vol 15, No 2 (2021) |
SENSORY PROPERTIES OF ANALOG COFFEE FROM BANANA PEELS |
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Umar Hafidz Asy'ari Hasbullah, Allikha Bias Mentari, Siti Nur Kholisoh, Taufik Nor Hidayat |
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| Vol 18, No 4 (2024) |
Karakteristik kimia, zat gizi makro dan nilai sensori kue donat berbahan ubi jalar kuning dan ikan cakalang |
Abstract
PDF (Bahasa Indonesia)
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Siyamin Hunow, Asri Silvana Naiu, Fernandy Djailani |
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| Vol 9, No 1 (2015) |
PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR |
Abstract
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Sri Hastuti, Sinar Suryawati, Iffan Maflahah |
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| Vol 18, No 1 (2024) |
Perspektif konsumen pada food pairing less sugar tea RTD dan makanan pendamping dengan metode check all that apply (CATA) |
Abstract
PDF (Bahasa Indonesia)
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Ayunda Rachmawati, Dase Hunaefi, Dede Robiatul Adawiyah |
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| Vol 8, No 2 (2014) |
KARAKTERISTIK SENSORIS SUSU KETAPANG (Terminalia Catapa L.) SUBTITUSI SUSU KEDELAI HIGH PROTEIN |
Abstract
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Maghfiroh Maghfiroh, Achmad Alfan Wijaya, Elis Sa'adah, Moh Iqbal Arisa Valla, Faizal Romadhon |
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| Vol 19, No 2 (2025) |
Pengaruh formulasi minuman herbal daun beluntas dan kelopak bunga rosella terhadap kualitas, aktivitas antioksidan, dan sifat sensori |
Abstract
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Paini Sri Widyawati, Tarsisius Dwi Wibawa Budianta, Thomas Indarto Putut Suseno, Jennifer Yauwnita, Rahagel Otto Hadina |
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| Vol 15, No 2 (2021) |
APLICATION OF CATFISH FLOUR ON TEXTURE AND HEDONIC PROFILES OF PEMPEK LENJER |
Abstract
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Aminullah Aminullah, Siti Wiwi Marwiyah, Intan Kusumaningrum |
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| Vol 18, No 4 (2024) |
Sensory and chemical characteristics of nori from Indonesian seaweed added with breadfruit leaf extract and grass jelly |
Abstract
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Ratna Sari Listyaningrum, Iip Syarip Hidayatulloh |
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| Vol 18, No 1 (2024) |
Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips |
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Widya Puspantari, Dayu Dian Perwata Sari, Kokom Komariyah, Budiyanto Budiyanto, Donowati Tjokrokusumo |
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| Vol 15, No 3 (2021) |
MUTU SENSORI KOPI LUWAK ASAL DATARAN TINGGI GAYO |
Abstract
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Murna Muzaifa, Yusya Abubakar, Febriani Febriani, Amhar Abubakar, Dian Hasni |
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| Vol 12, No 1 (2018) |
ANALISIS SIFAT FISIK DAGING SAPI TERDAMPAK LAMA PERENDAMAN DAN KONSENTRASI KENIKIR (Cosmos caudatus kunth) |
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Rohmah Rohmah, Mohammad Fuad Fauzul Mu’tamar, Umi Purwandari |
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