Vol. 11 No. 4: October 2023

Articles

• EFFECT OF BREWING TEMPERATURE AND TIME ON VITAMIN C CONTENT AND ANTIOXIDANT ACTIVITY OF EDIBLE FLOWER INFUSES

  Pulung Nugroho, Karina Bianca Lewerissa, Francies Seva Gentaarinda

  167-177

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.04.1

• EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH

  Irma Sarita Rahmawati, Ghina Putri Dyanti, Muhammad Surya Madani, Rahma Micho Widyanto, Lola Ayu Istifani, Annisa Rizky Maulidiana, Ekkel Lintang Aisyiyah

  178-185

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.04.2

• EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)

  Elistia Elistia, Sumardianto Sumardianto, Romadhon Romadhon

  186-195

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.04.3

• THE SHELF-LIFE PREDICTION OF SWEET SOY SAUCE USING ASLT METHOD WITH ARRHENIUS MODEL

  Sudarminto Setyo Yuwono, Fasandra Novi Liyundzira, Eka Shinta Wulandari

  196-206

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.04.4

• EVALUATION OF THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMP) AT PT XYZ UNIT CENGKARENG

  Jihan Nahda, Aprilia Fitriani

  207-218

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.04.5

• EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO

  Jaya Mahar Maligan, Nathania Zefanya Anggono

  219-229

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  DOI : https://doi.org/10.21776/ub.jpa.2023.011.04.6