JOURNAL ISSUE published 28 July 2020 in FOODSCITECH

JOURNAL ISSUE published 18 December 2018 in FOODSCITECH

JOURNAL ISSUE published 28 July 2018 in FOODSCITECH

Pemanfaatan Kulit Pisang (Musa paradisiaca) Menjadi Donat Tinggi Kalsium

JOURNAL ARTICLE published 8 August 2018 in FOODSCITECH

Authors: Fadjar Kurnia Hartati

Chemical Quality and Organoleptic Vegetable Shredded

JOURNAL ARTICLE published 20 December 2020 in FOODSCITECH

Authors: Reza Rizkia Ningsih | Fadjar Kurnia Hartati | Bambang Sigit Sucahyo

Rabbit Skin Gelatine Effect Towards Yoghurt Quality

JOURNAL ARTICLE published 28 July 2020 in FOODSCITECH

Authors: Wehandaka Pancapalaga | Bagus Ashari

Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang dan Suhu Dingin

JOURNAL ARTICLE published 8 August 2018 in FOODSCITECH

Authors: Sofnitati Sofnitati

Sifat Fisika Kimia dan Organoleptik Cookies Beras Hitam (Oryza sativa L. indica)

JOURNAL ARTICLE published 8 August 2018 in FOODSCITECH

Authors: Eko Kanti Sih Pratiwi

Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

JOURNAL ARTICLE published 28 July 2020 in FOODSCITECH

Authors: Anni Faridah | Raudhatul Jannah | Merisa Marlis

Optimalisasi Formulasi Kue Putu Ayu Tepung Kulit Buah Naga Merah (Hylocereus Polyrhzus)

JOURNAL ARTICLE published 18 December 2018 in FOODSCITECH

Authors: Julia Arnita Arnita | Anni Faridah

Kandungan Boraks dan Formalin Pada Sempol Ayam Yang Beredar Di Sekolah Dasar Kecamatan Sukolilo Surabaya

JOURNAL ARTICLE published 8 August 2018 in FOODSCITECH

Authors: Taufan Hardinata | Arlin Besari Djauhari

Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica)

JOURNAL ARTICLE published 8 August 2018 in FOODSCITECH

Authors: Ratri Diah Muktisari | Fadjar Kurnia Hartati

Comparative Quality of Proteins and Morphological Structures of Gelatin From Sheepskin With Acid and Alkaline Treatment

JOURNAL ARTICLE published 20 December 2020 in FOODSCITECH

Authors: Muhamad Hasdar | Mohamamad Jusuf Randi

Biorefinery Ekstraksi Sequensial Fukoidan dan Alginat: Pengaruh Pre-ekstraksi Perlakuan Asam Terhadap Viskositas Intrinsik Alginat dari Alga Coklat Sargassum Cristaefolium

JOURNAL ARTICLE published 18 December 2018 in FOODSCITECH

Authors: Sugiono Sugiono | Doni Sugiono Ferdiansyah

The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour

JOURNAL ARTICLE published 28 July 2020 in FOODSCITECH

Authors: Rosida Rosida | Enny Karti Basuki Susiloningsih

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.)

JOURNAL ARTICLE published 20 December 2020 in FOODSCITECH

Authors: Elfi Anis Saati | Auliarinda Noviani | Muhammad Wachid | Devi Dwi Siskawardani

Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality

JOURNAL ARTICLE published 28 July 2020 in FOODSCITECH

Authors: Dina Mazida Nurul Hidayah | Nunuk Hariyani | Arlin Besari Djauhari

Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour

JOURNAL ARTICLE published 28 July 2020 in FOODSCITECH

Authors: Haris Maulana Firdausy | Richardus Widodo | Tiurma W Susanti Panjaitan

Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food

JOURNAL ARTICLE published 20 December 2020 in FOODSCITECH

Authors: Angela Nitia Nefasa | Eudia Christina Wulandari | Marcelinus Christwardana | H. Hadiyanto

Karakteristik (Total Flavonoid, Total Fenol, Aktivitas Antioksidan) Ekstrak Serbuk Daun Sirih Merah (Piper crocatum Ruiz & Pav.)

JOURNAL ARTICLE published 18 December 2018 in FOODSCITECH

Authors: Sutrisno Adi Prayitno | Joni Kusnadi Kusnadi | Erni Sofia Murtini