Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour

Prajwalita Rukmakharisma Rizki; Bowis Fatwa Afif; Dini Nadhilah; Dini Nurilmi Putri Suleman; Alfi Nur Rochmah; Fitriyah Zulfa; Yenny Febriana Ramdhan Abdi

doi:10.32585/jfap.v5i1.6406

Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour

Authors

Prajwalita Rukmakharisma Rizki
Bowis Fatwa Afif
Dini Nadhilah
Dini Nurilmi Putri Suleman
Alfi Nur Rochmah
Fitriyah Zulfa
Yenny Febriana Ramdhan Abdi

DOI:

https://doi.org/10.32585/jfap.v5i1.6406

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Published

2025-03-31

How to Cite

Rizki, P. R., Afif, B. F., Nadhilah, D., Suleman, D. N. P., Rochmah, A. N., Zulfa, F., & Abdi, Y. F. R. (2025). Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour. Journal of Food and Agricultural Product, 5(1), 135–143. https://doi.org/10.32585/jfap.v5i1.6406