Vol. 11 No. 3: July 2023

Articles

• KARAKTERISTIK KIMIA TEH DAUN RAMBUTAN ACEH (NEPHELUM LAPPACEUM L) DENGAN VARIASI SUHU DAN WAKTU PENGERINGAN

  Wiajeng Dayani Lestari, Titisari Juwitaningtyas

  107-116

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.03.1

• PENGARUH PERBEDAAN KONSENTRASI PATI JAGUNG DALAM PEMBUATAN EDIBLE FILM DENGAN PENAMBAHAN EKSTRAK DAUN BELIMBING WULUH

  Afifah Tri Novita, Asri Widyasanti, S. Rosalinda

  117-124

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.03.2

• KAJIAN SUBTITUSI TEPUNG KECAMBAH KACANG TUNGGAK DAN PENAMBAHAN XANTHAN GUM PADA PEMBUATAN TIWUL INSTAN

  Diky Efendi, Ulya Sarofa, Dedin Finatsiyatull Rosida

  125-135

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.03.3

• EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK

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

  136-146

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.03.4

• PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)

  Marningsih Doko Patty, Erni Sofia Murtini, Widya Dwi Rukmi Putri

  147-157

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.03.5

• THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES

  Nurida Tri Novita, Ulya Sarofa, Sri Winarti

  158-166

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.03.6