Vol. 4 No. 2 (2024): JFAP

Artikel

• The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies

  Annisa Dinda Wiedia Prameswari, Aan Sofyan Sofyan

  54-64

  • pdf

• The effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream

  Lale Mustika Andini, Ahmad Alamsyah, Dody Handito

  65-79

  • pdf

• The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies

  Rekha Rizky Rahmalia, Ririn Yuliani, Afifah Nurfadyah Islami Yuanda Yuanda, Farah Khoerunnisa, Yuli Perwita Sari

  80-89

  • pdf

• Analysis of chemical and sensory characteristics of sapodilla dodol with various formulations of glutinous rice flour

  Titis Linangsari, Uswatun Hasanah

  90-96

  • pdf

• Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking

  Muhammad Zasir Mustofa, Novian Wely Asmoro, Catur Budi Handayani

  97-107

  • pdf