Vol 7, No 1 (2023)

Full Issue

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Table of Contents

Articles

Water Adsorption Kinetics of Rice Bran Derived Bioplastic as Candidate for Edible Food Packaging Material
Nur Istianah, Wahyu Intan Prastiwi, Fania Dewi Amalia, Ratri Ike
PDF
1-12
Water Absorption, Tensile Strength, Cooking Loss of Wet Noodles With Gadung Flour Substitution Using CMC
Soraya Kusuma Putri, Zulhaq Dahri Siqhny
PDF
13-23
Physical and Sensory Properties of Instant Tiwul from Cassava Flour and Mocaf with Addition of Yellow Pumpkin Flour
Atika Yahdiyani Ikhsani, Bambang Dwi Wijatniko, Ika Qurroatul Afifah
PDF
24-36
Characteristics of Candied Dried Orange Peel by Soaking Guava Leaf Extract (Psidium Guajava. L)
Welly Deglas, Fransiska Fransiska, Tjhang Winny Kurniawan, M. Anastasia Martiyanti
PDF
37-48
The Effect of Storage Temperature and Maturity Level on the Shelf Life of Tomatoes
Welly Deglas
PDF
49-60
Change in Peel Color of Guava Fruit (Psidium guajava L.) ‘Crystals’ During Storage
Haya Fadhila Mufza, Inti Mulyo Arti, Edi Minaji Pribadi, Moh Ega Elman Miska
PDF
61-72
Karakteristik Fisik Komposit Biopolimer Sebagai Alternatif Gelatin
Gustira Endah Aprianti, Nugraha Edhi Suyatma, Muhammad Arpah
PDF
73-82
Pembuatan Keripik Simulasi Rebung Betung (Dendrocalamus asper) dan Kajian Sensori dan Sifat Kimianya
Miftahul Huda, Sri Sejeki Retna Pertiwi, Muhammad Fakih Kurniawan
PDF
83-92
Karakteristik Rengginang Beras Merah (Oryza nivara) - Pati Singkong (Manihot esculenta) Dengan Variasi Lama Penggorengan
Merkuria Karyantina, Jan Tenan Prabowo, Yannie Asrie Widanti
PDF
93-112
Karakteristik Fisikokimia Albedo Semangka dengan Penambahan Buah Naga dan CMC (Carboxyl Methyl Cellulose)
SustiawanKarunia Karunia, Jariyah Jariyah
PDF
113-130