Vol 1 No 1 (2022)

Artikel

• THE EFFECT OF PRESERVATION METHODS ON THE STORAGE OF YELLOW PUMPKIM PUREE

  Sarono Sarono, Yatim R. Widodo

  • pdf

• AN ANALYSIS OPTIMIZATION OF PASTRY PRODUCT PRODUCTION

  Ailsa Azalia, Tanto Pratondo Utomo, Tirza Hanum

  • pdf

• AN UTILIZATION OF AGRICULTURAL WASTE AS A SUBSTRATE FOR PRODUCING CELLULASE ENZYME BY ASPERGILLUS NIGER

  Nurma Pratiwi, Sigit Ardiansyah

  • pdf

• AN ANTIDIABETIC ACTIVITIES OF CINNAMON EXTRACT IN MICE BY THE METHOD OF INDUCTION OF ALLOXANE

  M. Perdiansyah Mulia Harahap, Subeki Subeki

  • pdf

• THE CHEMICAL CHARACTERISTICS OF RICE ANALOGS OF CASSAVA WITH THE ADDITION OF A MIXTURE OF PURPLE SWEET POTATO FLOUR AND SAGO FLOUR

  Pidata Gina Putri, Novelina Novelina, Alfi Asben

  • pdf

• THE FERMENTED SWEET POTATO FLOUR

  Deary Amenthy Zahrotinufus Joen, Giffary Pramafisi Soeherman, Fahrulsyah Fahrulsyah

  • pdf