Vol. 16 No. 1 (2021)

Articles

• Swiftlet’s Nest as Potential Prebiotic Compound for the Gut Beneficial Bacteria

  Abdul Salam Babji, Nur 'Aliah Daud

  1-10

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• Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer

  Citravia Agustin, Nurliyani Nurliyani, Jamhari Jamhari

  11-20

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• Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream

  Fahmi Arifan, Heni Rizqiati, Antonius Hintono, Nurwantoro Nurwantoro, Siti Susanti, Luthfiyah Nur Sulistiyani

  21-31

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• Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City

  Siti Resita Dijayanti, Djalal Rosyidi, Herly Evanuarini

  32-41

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• Chemical Characteristics of Beef Rawon in Malang City

  Chandra Aditya Darmawan, Djalal Rosyidi, Herly Evanuarini

  42-53

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• Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration

  Zakiah Wulandari, D. R. Pamungkas, H. Hamasyah, B. N. Polii

  54-64

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• Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage

  Heni Rizqiati, Nurwantoro Nurwantoro, Siti Susanti, Andi Febrisiantosa, Triana Setyawardani, Claradhita Ayu Shauma

  65-74

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• Front Matter

  JITEK JITEK

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• Back Matter

  JITEK JITEK

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