Vol. 2 No. 2 (2022): JFAP

Artikel

• Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym

  Evita Riviani Achmadi

  57-76

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• SIFAT KIMIA, FISIKA, DAN ORGANOLEPTIK KERIPIK KULIT PISANG KEPOK ( Musa paradisiaca L.) DENGAN PERLAKUAN VARIASI TEPUNG TAPIOKA DAN TEPUNG BERAS

  Fajar Rasidin Weni, Catur Budi Handayani, Retno Widyastuti

  77-81

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• Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes

  Evita Riviani Achmadi

  82-101

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• Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula

  Rofiqoh Husni Noormala, Novian Wely Asmoro, Retno Widyastuti

  102-113

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• Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg

  Hasti Hamurwani Siwi, Aan Sofyan Sofyan

  114-121

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