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  1. Home /
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  3. 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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Journal of Food and Agricultural Technology

Food Science and Technology │ Faculty of Agricultural Technology │ Universitas Mercu Buana Yogyakarta

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