Vol. 9 No. 2: April 2021

Articles

• EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

  Anisa Leksono, Erni Sofia Murtini

  73-82

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.02.1

• THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET

  Syarifa Ramadhani Nurbaya, Lukman Hudi, Intan Rohma Nurmalasari, Awanda Rizky Amalia

  83-88

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.02.2

• KARAKTERISTIK FISIKOKIMIA COOKIES DENGAN VARIASI TEPUNG SORGUM DAN PATI JAGUNG SERTA VARIASI MARGARIN DAN WHEY

  Rinda Lestari Rahayu, Ahmad Zaki Mubarok, Nur Istianah

  89-99

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.02.3

• PENGARUH VARIETAS KACANG TANAH (Arachis hypogaea L.) DAN RASIO GULA AREN : GULA PASIR TERHADAP KARAKTERISTIK ENTING-ENTING GETI

  Nanda Triachdiani, Erni Sofia Murtini

  100-110

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.02.4

• EFFECT OF DEXTRIN CONCENTRATION AND DRYING TIME ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MUSHROOM BROTH POWDER

  Dego Yusa Ali, Bella Ayu Shafira, Yunianta Yunianta

  111-120

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.02.5

• POTENSI EKSTRAK POLISAKARIDA LARUT AIR (PLA) DARI BIJI ASAM (Tamarindus indica L) SEBAGAI KONTROL BERAT BADAN DAN GLUKOSA DARAH

  Harijono Harijono, Aulia Azizah Syamsuri, Kiki Fibrianto, Siti Narsito Wulan, Hera Sisca Prasmita

  121-128

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.02.6

• PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO

  Addion Nizori, Oline Yatinko Tanjung, Ulyarti Ulyarti, Arzita Arzita, Lavlinesia Lavlinesia, Budiyati Ichwan

  129-138

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.02.7