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Vol 9, No 2 (2021) KARAKTERISTIK FISIKOKIMIA COOKIES DENGAN VARIASI TEPUNG SORGUM DAN PATI JAGUNG SERTA VARIASI MARGARIN DAN WHEY Abstract  PDF
Rinda Lestari Rahayu, Ahmad Zaki Mubarok, Nur Istianah
 
Vol 7, No 3 (2019) KARAKTERISTIK TEPUNG PREMIKS BERBAHAN MOCAF (MODIFIED CASSAVA FLOUR) DAN MAIZENA PADA PEMBUATAN COOKIES GREEN TEA Abstract  PDF
Nurud Diniyah, Fatimah Wahyu, Achmad Subagio
 
Vol 7, No 3 (2019) PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI TEPUNG UNTUK PEMBUATAN COOKIES Abstract  PDF
Nia Rochmawati
 
Vol 8, No 4 (2020) FORMULASI PEMBUATAN COOKIES DENGAN METODE LINEAR PROGRAMMING Abstract  PDF
Maimunah Hindun Pulungan, Salsabila Ramadanti Gayu Putri, Claudia Gadizza Perdani
 
Vol 9, No 3 (2021) CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES FROM CORN FLOUR AND MUNG BEAN AS A GLUTEN-FREE SNACKS Abstract  PDF
Nita Maria Rosiana, Kurnia Cahya Susianti, Arinda Lironika Suryana
 
Vol 9, No 1 (2021) PEMANFAATAN TEPUNG TULANG IKAN PATIN DAN TEPUNG TULANG IKAN TUNA UNTUK PEMBUATAN COOKIES Abstract  PDF
Widya Pangestika, Fitria Widyasari Putri, Kusuma Arumsari
 
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