Jurnal Edukasi Pangan

Articles

• THE EFFECT OF PINEAPPLE CORE EXTRACT SOLUTION (Ananas comosus L. Merr) ON THE QUALITY CHARACTERISTICS OF GEMBUS TEMPEH

  Ayu Puspita Sari, Sri Widyastuti, Qabul Dinanta Utama

  1-12

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• THE EFFECT OF BOILING DURATION ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTIC QUALITIES OF SORGHUM (Sorghum bicolor (L.) Moench) TEMPEH

  Anastasia Monalita Diana Paki, Sri Widyastuti, Moegiratul Amaro

  13-24

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• THE EFFECT OF SHRIMP SHELL FLOUR ADDING ON SEVERAL QUALITY COMPONENTS OF MOCAF CRACKERS

  Ulfatul Izzah, Dody Handito, Siska Cicilia

  25-35

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• THE EFFECT OF COOKING METHOD AND LENGTH ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF WET NOODLES WITH BLACK RICE FLOUR SUBSTITUTION (Oryza sativa L. indica)

  Nurul Hilmi Muliana, I Wayan Sweca Yasa, Rini Nofrida

  36-50

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• THE EFFECT OF RATIO OF TARO FLOUR AND MOCAF ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTICS PROPERTIES OF HIGH-FIBER BISCUITS

  Herna Melinda Putri, Satrijo Saloko, Dody Handito

  51-63

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• EFFECT OF THE RATIO OF MOCAF-KEPOK BANANA COMPOSITE FLOUR AND MORINGA LEAF FLOUR ON THE CHARACTERISTICS OF BAKED BROWNIES

  Nadira Anggita Amalia, Satrijo Saloko, Siska Cicilia

  64-78

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• EFFECT OF SOYBEAN FLOUR (Glycine max L.) ADDITION ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF YELLOW SWEET POTATO (Ipomoea batatas L.) COOKIESc Characteristics Of Yellow Sweet Potato (Ipomoea batatas L.) Cookies

  Jumlatul Laeli, Rini Nofrida, Qabul Dinanta Utama

  79-88

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• THE EFFECT OF KATUK LEAF FLOUR (SAUROPUS ANDROGYNUS) SUBSTITUTION ON THE ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF COOKIES

  Zinnuraini, Rini Nofrida, Qabul Dinanta Utama

  89-103

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• THE EFFECT OF THE COMBINATION OF WHEAT FLOUR, MOCAF, AND SORGHUM FLOUR (SORGHUM BICOLOR L.) ON THE QUALITY OF SOFT ROLL BREAD

  Indah Paramitha, Satrijo Saloko, Siska Cicilia

  104-119

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• CHRACTERISTICS OF SNACK BARS BASED ON SORGHUM FLOUR (SORGHUM BICOLOR) AND PUFFED SORGHUM WITH EGG WHITE PROPORTIONS AS A BINDING AGENT

  Hariangga Aqil Wiryandika Suratmin, Mutia Devi Ariyana, Moegiratul Amaro

  120-133

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• THE EFFECT OF OKARA FLOUR CONCENTRATION ON BROWNIES QUALITY

  Tata Gusmianingrum, Baiq Rien Handayani, Tri Isti Rahayu

  134-146

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