Vol. 10 No. 4: October 2022

Articles

• TOTAL BAL, VISKOSITAS, PH DAN PADATAN TERLARUT KEFIR SUSU KERBAU DENGAN PEMBERIAN BUAH NAGA MERAH (Hylocereus polyrhizus)

  Winda Chelsy Tarihoran, Antonius Hintono, Heni Rizqiati

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.04.1

• STUDY OF THE ADDITION OF RED PALM OIL (RPO) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF BEEF SAUSAGE

  Winny Iftari, Riska Amalia; Agustin Nurya Savitri; Gimelliya Saragih

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.04.2

• ANALISIS PREFERENSI KONSUMEN SUSU PASTEURISASI PULSED ELECTRIC FIELD “MILKAYA” DI CV MILKINESIA NUSANTARA

  Faiz Ramadhani, Ratna Yulistiani, Anugerah Dany Priyanto, Teti Estiasih, Angky Wahyu Putranto

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.04.3

• EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK

  Serly Safitri, Sri Winarti, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Wildan Naufal Esfandiar, Almira Dinar Dhiny

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.04.4

• EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco)

  Rizka Ayu Rifdah Ifrada, Erryana Martati, Teti Estiasih

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.04.5

• KARAKTERISTIK SENSORIS WINE COFFEE DAN NATURAL COFFEE ARABIKA AMPELGADING

  Jaya Mahar Maligan, Reza Luckyvianto Ramadhan, Regita Prihatiningtyas

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.04.6

• OPTIMASI EKSTRAKSI METODE MICROWAVE ASSISTED EXTRACTION (MAE) PADA SARANG SEMUT (MYRMECODIA PENDANS)

  Agung Diantoro, Mentari Sekar Arum, Lulus Mualimin, Danny Setyawijayanto

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  DOI : https://doi.org/10.21776/ub.jpa.2022.010.04.7