Vol. 1 No. 2 (2024)

Articles

• Pengaruh Jenis dan Konsentrasi Penambahan Penstabil terhadap Karakteristik Es Krim Alpukat (Persea Americana Mill) The Influence of Types and Concentrations of Stabilizers on The Chemical Properties and Liking Level of Avocado Ice Cream (Persea americana Mill)

  Yohanes Bayu, Lilis Suryani, Ichlasia Ainul Fitri

  64-73

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• Substitusi Tepung Beras-Pati Garut dan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Karakteristik Cendol Substitution of Arrowroot Rice-Starch Flour and Addition of Telang Flower Extract (Clitoria ternatea) to the Characteristics of Cendol

  Dhiah Rani Amalianti , Siti Tamaroh Cahyono Murti, Bayu Kanetro

  74-81

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• Jahe Emprit Instan Dengan Variasi Waktu Blanching dan Penambahan Ekstrak Serai Instant Ginger Emprit With Variation of Blanching Time and Lemongrass Extract Addition

  Gesta Andika Laura, Dwiyati Pujimulyani, Siti Tamaroh

  82-92

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• Karakteristik Sari Buah dengan Variasi Rasio Labu Kuning-Apel-Nanas dan Lama Pasteurisasi Characteristics of Fruit Juice with Variation of Pumpkin-Apple- Pineapple Ratios and Pasteurization Duration

  Yumna Salsabila, Agus Slamet Slamet, Bayu Kanetro

  93-105

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• Pengaruh Penambahan Ekstrak Kulit Buah Naga Merah dan Variasi Konsentrasi Starter Terhadap Karakteristik Soygurt The effect of red dragon fruit peel extract addition and variations concentration of starter on the characteristics of soygurt

  Ayu Rara Kartikaningrum, Agus Setiyoko, Agus Slamet

  106-117

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