Vol. 10 No. 3: July 2022

Articles

• SENSORY PROFILE OF CHILLED CHEESECAKE MADE FROM DALI NI HORBO CHEESE IN CONSUMER PERCEPTION

  Tristy Firlyanie Luthfi, P Jessica J. Josary, Selvi Novianti, Sandra Sanggramasari, Made Citra Yuniastuti

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.03.1

• KARAKTERISTIK FISIK EDIBLE FILM BERBAHAN DASAR PATI BATANG KELAPA SAWIT TERMODIFIKASI DAN TAPIOKA

  Reiza Mutia, Wimpy Prendika, Imelda Yunita, Yuli Andriani

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.03.2

• DEVELOPMENT OF TIME-TEMPERATURE INDICATOR FROM RED PALM OIL AND MAIZE OIL BLENDING

  Reza Widyasaputra, Adi Ruswanto, Ngatirah, Sunardi

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.03.3

• PREFERENSI WANITA USIA SUBUR TERHADAP MADU LEBAH TANPA SENGAT SEBAGAI KANDIDAT PRODUK ANTIEMESIS

  Fajar Abhirama Akhsanul Ikhsan, Bambang Nurhadi, Mahani Mahani

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.03.4

• PENGARUH PENAMBAHAN KONSENTRASI ASAP CAIR PADA PERENDAMAN IKAN BADA (RASBORA ARGYROTAENIA) TERHADAP KARAKTERISTIK IKAN ASAP

  Ilham Syukri Erdiman, Ruri Wijayanti, Anwar Kasim

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.03.5

• PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KACANG GUDE (CAJANUS CAJAN L.) PADA PRODUK CRACKERS DAN POTENSINYA UNTUK MAKANAN DIET

  Rizky Ayu Diella Calista, Siti Narsito Wulan, Erni Sofia Murtini

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.03.6

• DEVELOPMENT OF CORN FLOUR-BASED RICE ANALOG WITH THE ADDITION OF YLANG FLOWER EXTRACT AS A FLAVOR ENHANCEMENT

  Putri Khairi Haditama, Khairani Permatasari, Nimas Aura Sukma, Muhammad Alif Rian, Damat

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.03.7