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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)
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7 |
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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)
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4 |
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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
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4 |
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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
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2 |
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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
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2 |
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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
|
1 |
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Sifat Fisika Kimia dan Organoleptik Cookies Beras Hitam (Oryza sativa L. indica)
- EKS Pratiwi
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Food Science and Technology Journal (Foodscitech) 1 (1)
|
1 |
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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
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1 |
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Optimalisasi Formulasi Kue Putu Ayu Dari Tepung Kulit Buah Naga Merah (Hylocereus Polyrhzus)
- A Besari D
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FOODSCITECH: Food Science and Technology Journal 1 (2), 1-10
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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
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1 |
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