Vol. 10 No. 1: January 2022

View Vol. 10 No. 1: January 2022

Published: 31-01-2022

Articles

CRYSTALLINE AND DIGESTIVE CHARACTERISTICS OF HEAT MOISTURE TREATED AND ANNEALED LESSER YAM (Dioscorea esculenta) STARCH

Laksmi Putri Ayuningtyas, Ashri Mukti Benita, Desy Triastuti
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DOI : https://doi.org/10.21776/ub.jpa.2022.010.01.1
SIFAT FISIKOKIMIA DAN HEDONIK COOKIES OATS DENGAN PENGGUNAAN TEPUNG KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

Frederick Wijaya, Antonius Hintono, Yoyok Budi Pramono
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DOI : https://doi.org/10.21776/ub.jpa.2022.010.01.2
PREFERENCE PATTERNS & DEMAND ANALYSIS OF TRADITIONAL FOOD USING LOGISTIC REGRESSION AND ALMOST IDEAL DEMAND SYSTEM APPROACH

Melda Grahadita, Suharno Suharno, Diah Setyorini Gunawan
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DOI : https://doi.org/10.21776/ub.jpa.2022.010.01.3
THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD

Ardhia Deasy Rosita Dewi, Arnold Tjahjono
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DOI : https://doi.org/10.21776/ub.jpa.2022.010.01.4
EFFECTIVENESS TEST OF NEEM GUM (Azadirachta indica) SOLUTION AGAINST THE VIABILITY OF Escherichia coli AND Salmonella Typhimurium (IN VITRO)

Debi Suntari, Dominica Diana Siswadi, Zahreni Hamzah, Ari Tri Wanodyo Handayani, Dyah Indartin Setyowati
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DOI : https://doi.org/10.21776/ub.jpa.2022.010.01.5
PENGARUH JENIS PELARUT EKSTRAK DAUN PINUS TERHADAP AKTIVITAS ANTIBAKTERI STAPHYLOCOCCUS AUREUS DAN APLIKASINYA PADA SABUN PADAT

Rifda Rihhadatu Aisy, Selly Harnesa Putri, Tri Yuliana
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DOI : https://doi.org/10.21776/ub.jpa.2022.010.01.6
EVALUATION OF CASSAVA CHIPS DRAINING, FINAL PRODUCT HANDLING, AND PACKAGING IN CASSAVA CHIP “OJO LALI”, LAMPUNG TIMUR

Yuliana Sari, Wahidah Mahanani Rahayu
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DOI : https://doi.org/10.21776/ub.jpa.2022.010.01.7

Editorial

Back Matter

Jaya Mahar Maligan
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Front Matter

Jaya Mahar Maligan
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