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Pemanfaatan kulit pisang (Musa paradisiaca) menjadi donat tinggi kalsium
- FK Hartati
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Food Science and Technology Journal (Foodscitech) 1 (1), 2018
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7 |
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Karakteristik (Total Flavonoid, Total Fenol, Aktivitas Antioksidan) Ekstrak Serbuk Daun Sirih Merah (Piper crocatum Ruiz & Pav.)
- SA Prayitno, ES Murtini
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Food Science and Technology Journal (Foodscitech) 1 (2), 26-34, 2018
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4 |
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Analisis aktivitas antioksidan pada beras hitam dan tepung beras hitam (Oryza sativa L. indica)
- RD Muktisari, FK Hartati
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Food Science and Technology Journal (Foodscitech) 1 (1), 2018
|
4 |
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Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods
- DNA Dahlan
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Food Science and Technology Journal (Foodscitech) 2 (2), 35-40, 2020
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2 |
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Duration of soaking and different concentration of order against crude fiber levels, total sugar and organoleptic quality of okra pudding (Abelmoschus esculentus)
- S Fatimah
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Food Science and Technology Journal (Foodscitech) 2 (1), 14-21, 2019
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2 |
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Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)
- A Faridah, R Jannah, M Marlis
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Food Science and Technology Journal (Foodscitech) 3 (1), 24-32, 2020
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1 |
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The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit
- SA Prayitno, A Rahma
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Food Science and Technology Journal (Foodscitech) 2 (2), 1-7, 2020
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1 |
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Description Of Eat Pattern And Relationship Between Nutrition Status With Basic Consumption Levels In Children Of School
- M Widiayunita
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Food Science and Technology Journal (Foodscitech) 2 (1), 22-37, 2019
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1 |
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Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method
- AP Wardhani
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Food Science and Technology Journal (Foodscitech) 2 (1), 7-13, 2019
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1 |
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The Physical and Chemical Properties of Virgin Coconut Oil (VCO) Product Obtained Through Fermentation and Enzymatic
- SA Prayitno
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Food Science and Technology Journal (Foodscitech) 2 (1), 1-6, 2019
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1 |
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