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Home > Archives > Vol 3, No 1 (2021)

Vol 3, No 1 (2021)

May

Table of Contents

Articles

The Potential of Engay Food Enriched with Asian Scallops Flour for Dysphagia Food Alternative
Safira Firdaus, Siti Aminah, Nurrahman Nurrahman
PDF
1-15
Study of Formulation of Soybean (Glycine max L.) Milk and Purple Sweet Potato (Ipomoea batatas Poir) Crude Extract in The Making of Non-Dairy Ice Cream
Eva Mayasari, Megawati Meme, Suko Priyono
PDF
16-22
Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia
Rita Khairina, Nooryantini Nooryantini, Susana Ristiarini, Iryanti Fatyasari Nata
PDF
23-34
Review of Various Influential Factors in the Production of Robusta Coffee Effervescent Drink Tablets
Miftahul Wahidatun Ni’mah, Diah Dwi Lestari, Ayuni Rizma Maulida, Umar Hafidz Asy'ari Hasbullah
PDF
35-43
Characteristics of Charcoal Briquwttes from Palm Oil Midrib and Coconut Midrib with Tapioka Glue
Bayu Nugroho, Faizah Hamzah, Raswen Efendi, Angga Pramana
PDF
44-56


ISSN: 27155889