Vol. 15 No. 2 (2020)

Articles

• Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development

  Aris Sri Widati, Djalal Rosyidi, Lilik Eka Radiati, Happy Nursyam

  61-68

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• Pandan Wangi (Pandanus amaryllifolius Roxb.) Leaves Extract as Flies Repellent and Its Effect on Organoleptic Qualities of Chicken Meat

  Arif Ismanto, Hosni Mubarok, Fikri Ardhani

  69-77

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• Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef

  Gemini Ermiani Mercurina Malelak, Maria R. Deno Ratu, Gusti Ayu yudiwati Lestari, Imanuel Benu, I Gusti Ngurah Jelantik

  78-85

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• Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough

  Suharyanto Suharyanto, Henny Nuraini, Tuti Suryati, Irma Isnafia Arief, Dondin Sajuthi

  86-96

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• The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage

  Winny Swastike, Edi Suryanto, Rusman Rusman, Chusnul Hanim, Jamhari Jamhari, Yuny Erwanto, Jumari Jumari

  97-107

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• The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum

  Anik Fadlilah, Djalal Rosyidi, Agus Susilo

  108-118

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• The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage

  Eny Sri Widiastuti, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi

  119-130

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• Fornt Matter

  JITEK JITEK

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• Back Matter

  JITEK JITEK

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