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Vol. 18 No. 3 (2023)
Vol. 18 No. 3 (2023)
Published:
2023-11-30
Articles
Evaluation of Food Hygienic Practices Training on Knowledge, Attitude, and Practice: A Study on Traditional Rambak Production in Berkah Enterprise
Adi Magna Patriadi Nuhriawangsa, Lilik Retna Kartikasari, Winny Swastike, Aqni Hanifa, Bayu Setya Hertanto
149-168
PDF
Quality of IPB-D1 Chicken Egg Yolk Powder Using Various Drying Methods
Salsabila Ma’shum Imawan, Zakiah Wulandari, Suryati, Cece Sumantri
169-178
PDF
Characteristics of Honey Powder with Maltodextrin And Gum Arabic Addition Using Vacuum Foam-Drying Method
Angelina Risky Maharani, Naufal Akbar Aryandra, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh, Lilik Eka Radiati
179-188
PDF
Physicochemical and Sensory Quality of Probiotic Drink from Sumbawa Wild Horse Milk
Laksmi Nur Fajriani, Ahmad Sulaeman, Budi Setiawan
189-202
PDF
Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer
Naulia Ramadhani Lumban Tobing, Yurliasni, Elmy Mariana
203-211
PDF
Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel
Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih
212-219
PDF
The Quality of Meat, Carcass, and Cut Yields of Broiler Chicken Fed Diets Containing Purslane Meal Rich in Omega-3 Fats
Lilik Retna Kartikasari, Bayu Setya Hertanto, Adi Magna Patriadi Nuhriawangsa
220-233
PDF
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