Vol. 1 No. 1 (2023): FEBRUARY

Research Articles

• PENGARUH JENIS KEMASAN TERHADAP KUALITAS BUAH JERUK SIAM (Citrus nobilis var. microcarpa) PADA PERIODE MASA SIMPAN The effect of type of packaging on the quality of fruit of siam orange (Citrus nobilis var. microcarpa) in the storage period

  Ari Rizki

  5-11

  • PDF (Bahasa Indonesia)

  Abstract View: 612, PDF (Bahasa Indonesia) Download: 780

• ANALISIS ANTIOKSIDAN, TOTAL ASAM, TOTAL PADATAN TERLARUT DAN VISKOSITAS PADA MINUMAN SIROP JERUK SIAM (Citrus nobilis var. microcarpa) Analysis of antioxidants, total acid, total dissolved solid and viscosity of siam orange syrop drink (Citrus nobilis var. microcarpa)

  Dian Sari, Ee Zurmansyah, Hamdi, Kiki Kristiandi

  12-17

  • PDF (Bahasa Indonesia)

  Abstract View: 1008, PDF (Bahasa Indonesia) Download: 1098

• FORMULASI DAN EVALUASI MUTU SABUN PADAT DENGAN PENAMBAHAN EKSTRAK SERAI, DAUN SENGGANI, DAN KULIT JERUK SIAM Formulation and evaluation of the quality of solid soap with the addition of leaves senggani, leaf extracts and siam orange skin

  Dinda Ramadhani

  18-24

  • PDF (Bahasa Indonesia)

  Abstract View: 564, PDF (Bahasa Indonesia) Download: 843

• PEMANFAATAN TEPUNG AMPAS KELAPA SEBAGAI SUBSTITUSI PEMBUATAN BOLU KERING Utilization of coconut daste flour as a substitution for dry bolu production

  Salindri

  25-37

  • PDF (Bahasa Indonesia)

  Abstract View: 267, PDF (Bahasa Indonesia) Download: 137

• ANALISIS KARBOHIDRAT PADA BISKUIT AMPAS KELAPA Carbohydrate analysis of coconut dregs biscuits

  Gunawan, Rini Fertiasari

  1-4

  • PDF (Bahasa Indonesia)

  Abstract View: 1136, PDF (Bahasa Indonesia) Download: 3084