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Vol. 1 No. 1 (2023)
Vol. 1 No. 1 (2023)
Published:
2023-11-16
Articles
Pengaruh Subtitusi Tepung Uwi Ungu-Kacang Tanah dan Penambahan Cmc (Carboxymethyl Cellulose) terhadap Karakteristik Makaroni
Siti Tamaroh Cahyono Murti, Marni Marni, Wisnu Adi Yulianto
1-8
PDF
Effect of Adding Probiotic Yeast and Fermentation Time on Probiotic Tempeh Characteristics
Mari'ah Qibty, WisnuYulianto, Pujimulyani
9-19
PDF
Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Baking Powder terhadap Karakteristik Stick Tepung Terigu-Garut
Dwiyati Pujimulyani, Dika, AgusS
20-31
PDF
Pengaruh Konsentrasi ZnCl2 dan Metode Pemanasan terhadap Karakteristik Serbuk Simplisia Sambiloto (Andrographis paniculata)
Lilis Suryani, Danis Aprianto Putra, Ichlasia Ainul Fitri
32-46
PDF
Pengaruh Penambahan Carboxymethyl Cellulose terhadap Karateristik Mi Basah
Agus Setiyoko, Awaliya
47-63
PDF
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