Vol 1 No 01 (2025): Edisi Pertama

Artikel

• THE IMPACT OF DRYING TIME AND TEMPERATURE ON THE QUALITY OF HERBAL DRINKS MADE FROM COCOA LEAVES (THEOBROMA CACAO L.)

  WIDIA RINI HARTARI, FEBRINA DELVITASARI, MARYANTI MARYANTI, RISDAYANTI RISDAYANTI, BIGI UNDADRAJA

  1-7

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• PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF COFFEE BEANS PROCESSED BY HONEY SOSOH WITH DIFFERENT FERMENTATION TIMES

  ANALIANASARI ANALIANASARI, KAMILA TUSSYADIYAH, KURNIA RIMADHANTI N, TAUFIK NUGRAHA A

  8-18

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• REDUCE HONEY MOISTURE CONTENT EFFORTS TO REDUCE HONEY MOISTURE CONTENT USING THE CONDENSATION METHOD FOR ENHANCING PURE HONEY PRODUCTION REDUCE HONEY MOISTURE CONTENT USING THE CONDENSATION METHOD FOR ENHANCING PURE HONEY PRODUCTION

  ISNINA ISNINA, IMAM SOFI’I, SARONO SARONO, OKTAF RINA

  19-22

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• OPTIMIZATION OF JELAWAT (Leptobarbus hoevenii) PRODUCTION BY USING INDIGOFERA LEAF MEAL (Indigofera sp.)

  RAKHMAWATI RAKHMAWATI, AGUNG KURNIAWAN, NUNING MAHMUDAH NOOR

  23-31

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• HATCHABILITY OF VANAME SHRIMP EGG (Litopenaeus vannamei) WITH DIFFERENT ETHYLENE DIAMINE TETRA ACETATE (EDTA) IN HATCHING MEDIA

  RAKHMAWATI RAKHMAWATI, CINDI LUTFIANI

  32-36

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• FOOD CONSUMPTION PATTERNS AND NUTRITIONAL STATUS OF FAMILIES BENEFITING FROM THE FAMILY HOPE PROGRAM (PKH) IN SUKARAME DISTRICT, BANDAR LAMPUNG

  KIMIKO DWINOVIYA, NURBANI KALSUM, FITRIANI, IRMAYANI NOER

  37-41

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