Vol. 9 No. 3: July 2021

Articles

• KAJIAN PENAMBAHAN PATI KENTANG (Solanum tuberosum L.) TERHADAP KARAKTERISTIK SOSIS DAGING SAPI

  Macicha Elvira Yuniar, Dewi Nur Azizah

  139-147

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.03.1

• ISOLASI PROTEIN SORGUM SEBAGAI PRODUK SAMPING EKSTRAKSI PATI MENGGUNAKAN METODE PENGGILINGAN BASAH

  Endah Wulandari, Souvia Rahimah, Rivaldo Giovano Totos

  148-154

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.03.2

• POTENSI MINUMAN FUNGSIONAL WEDANG UWUH SEBAGAI KONTROL BERAT BADAN DAN KONTROL KADAR GLUKOSA DARAH

  Harijono Harijono, Lulus Mualimin, Teti Estiasih, Siti Narsito Wulan, Hera Sisca Pramita

  155-164

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.03.3

• SYNTHESIS OF FOOD GRADE SALT FROM BRINE WATER OF TIRTA SANITA BOGOR

  Ermiziar Tarmizi, Kudrat Sunandar, Agam Duma Kalista Wibowo

  165-172

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.03.4

• KARAKTERISTIK ASAM LEMAK TAK JENUH DAN KOLESTEROL SOSIS DAGING KALKUN BERDASARKAN BAGIAN DADA DAN PAHA

  Bambang Dwiloka, Robby Rusdiansyah, Yoyok Budi Pramono

  173-180

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.03.5

• CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES FROM CORN FLOUR AND MUNG BEAN AS A GLUTEN-FREE SNACKS

  Nita Maria Rosiana, Kurnia Cahya Susianti, Arinda Lironika Suryana

  181-187

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.03.6

• THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.)

  Irna Dwi Destiana, Zulfa Nur Anisa, Nurul Mukminah

  188-195

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  DOI : https://doi.org/10.21776/ub.jpa.2021.009.03.7