Table of Contents
Articles
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The Potential of Engay Food Enriched with Asian Scallops Flour for Dysphagia Food Alternative
Safira Firdaus, Siti Aminah, Nurrahman Nurrahman
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1-15
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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
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16-22
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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
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23-34
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Review of Various Influential Factors in the Production of Robusta Coffee Effervescent Drink Tablets
Miftahul Wahidatun Nimah, Diah Dwi Lestari, Ayuni Rizma Maulida, Umar Hafidz Asy'ari Hasbullah
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35-43
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Characteristics of Charcoal Briquwttes from Palm Oil Midrib and Coconut Midrib with Tapioka Glue
Bayu Nugroho, Faizah Hamzah, Raswen Efendi, Angga Pramana
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44-56
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