Vol. 12 No. 1: January 2024

Articles

• PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF TAMARIND PASTE (Tamarindus Indica L) WITH MODIFIED ELEPHANT CASSAVA (Manihot Esculenta) DERIVATIVE PRODUCT THICKENER

  Putri Nanda Rahayu, Sulistyo Prabowo, Maulida Rachmawati

  1-12

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  DOI : https://doi.org/10.21776/ub.jpa.2024.012.01.1

• OPTIMIZATION OF TOFU WHEY CONCENTRATION IN COCONUT MILK NATA DE SKIM

  Nuriyya Saleh, Simon Bambang Widjanarko

  13-21

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  DOI : https://doi.org/10.21776/ub.jpa.2024.012.01.2

• CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME

  Anisa Rachma Sari, Aldila Sagitaning Putri, Devy Angga Gunantar

  22-30

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  DOI : https://doi.org/10.21776/ub.jpa.2024.012.01.3

• EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU

  Jaya Mahar Maligan, Swandayani Utami Kosasih, Mochamad Nurcholis, Feronika Heppy Sriherfyna

  31-42

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  DOI : https://doi.org/10.21776/ub.jpa.2024.012.01.4

• MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION

  Feronika Heppy Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, Jaya Mahar Maligan

  43-49

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  DOI : https://doi.org/10.21776/ub.jpa.2024.012.01.5

• CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME

  Anik Suryanti, Fafa Nurdyansyah, Rizky Muliani Dwi Ujianti, Iffah Muflihati, Mochamad Nurcholis

  50-57

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  DOI : https://doi.org/10.21776/ub.jpa.2024.012.01.6