Vol. 3 No. 2 (2023): JFAP

Artikel

• pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan

  Ajeng Zahra Kinanti, Nurwati, Muhamad Hasdar

  61-68

  • pdf

  Views: 127 times / Download: 406 times

• Evaluation of sensori and resistance of ice cream from moringa corn with different stabilizers

  Kamilla Riska Tiastuti, Mohammad Jusuf Randi, Yan El Rizal Unzilatirrizqy Dewantoro

  69-81

  • pdf

  Views: 130 times / Download: 128 times

• Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer

  Siti Nur Kholidah, Wadli, Yunika Purwanti

  82-92

  • pdf

  Views: 182 times / Download: 138 times

• Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract

  Putri antasya wandan sari, Alfi Nur Rochmah, Fitriyah Zulfa, Prajwalita Rukmakharisma Rizki

  93-103

  • pdf

  Views: 81 times / Download: 65 times

• Making Purple Sweet Potato Flour Cake with the Addition of Jackfruit Puree on Antioxidant Value, Chemical Characteristics and Organoleptics

  Elly Mita, Alfi Nur Rochmah

  104-113

  • pdf

  Views: 81 times / Download: 96 times

• Proximate Analysis of Red Onion (Allium Cepa L.) Second Skin Waste Extract

  Zul Muzhahir, Yan El Rizal Unzilatirrizqi , Melly Fera

  114-123

  • pdf

  Views: 151 times / Download: 192 times

• The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar

  Aliya Farkha Sofiyani, Muhamad Hasdar, Nurwati, Yunika Purwati

  124-139

  • pdf

  Views: 188 times / Download: 197 times

• Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata)

  Akhmad Rivai, Agustina Intan Niken Tari, Novian Wely Asmoro

  140-150

  • pdf

  Views: 77 times / Download: 190 times