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Vol. 17 No. 1 (2022)
Vol. 17 No. 1 (2022)
Published:
2022-03-26
Articles
The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy
Nurwantoro Nurwantoro, Antonius Hintono, Anang Mohammad Legowo, Sri Mulyani, Tisqa Rizky Quna, Sutaryo Sutaryo
1-9
PDF
Egg Quality and Chemical Components of Arabic and Commercial Chicken Enriched with Omega 3 During Storage
Zakiah Wulandari, Iman Rahayu Hidayati, Risha Andriani
10-18
PDF
Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise
Hemas Azizila Nidhal, Herly Evanuarini, Imam Thohari
19-26
PDF
The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs
Aris Sri Widati, Mustakim Mustakim, Eny Sri Widyastuti, Herly Evanuarini, Dedes Amertaningtyas, Mulia Winirsya Apriliyani
27-33
PDF
Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier
Tri Umar Satriawan, Herly Evanuarini, Imam Thohari
34-40
PDF
Quality Characteristics of Yogurt Added with Karamunting (Rhodomyrtus tomentosa) Aqueous Extract As Natural Colorant and Source of Antioxidant.
Hotman Manurung, Ferlando Jubelito Simanungkalit, Anggriani Silitonga
41-55
PDF
Application of Edible Coating of Durian Seed Starch Chitosan Composites With Kesum Leaves Extracts on Microbiological Quality And TVB-N of Beef Sausage
Retno Budi Lestari, Edy Permadi, Achmad Mulyadi
56-63
PDF
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