Vol. 4 No. 1 (2024): JFAP

Artikel

• Preliminary Study of The Utilization of Belimbing Wuluh (Averrhoa bilimbi L.) Extract as A Coagulant of Rubber (Hevea brasiliensis Muell. Arg.) Latex

  Michael Kurniawan Simamora, Budi Mulyara, Ika Ucha Pradifta Rangkuti, Junaidi

  1-7

  • pdf

• Utilization of Eggshell By-Products For Calcium Fortification in Various Food Products: Literature Review

  Suci Apsari Pebrianti, Fikri Muhamad Ilyas

  8-18

  • pdf

• Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu

  Lucky Sanjaya Lucky, Retno Widyastuti, Sri Hartati

  19-26

  • pdf

• Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener

  Indri Triastuti, Sri Hartati, Novian Wely Asmoro

  27-34

  • pdf

• The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol

  Listyana Dewi Farahdiga, Catur Budi Handayani, Retno Widyastuti

  35-41

  • pdf

• The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts

  Alifia Maharani; Irvia Resti Puyanda; Vivi Nuraini

  42-53

  • pdf