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