Vol. 19 No. 2 (2024)

Articles

• Physical and Chemical Properties of Chicken Sausage with The Addition of Dayak Onion (Eleutherine palmifolia (L) Merr) from Central Kalimantan

  Monasdir, Antonius Adhityawan Nugroho, Riskayanti, Firdaus Husein, Lailatun Nisfimawardah, Erlina Astuti, Eka Agustin Hayu Setyowati, Maria Magdalena Nio

  69-77

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• The Effect of Moringa oleifera Flour Addition on The Quality of Chicken Meat Dimsum

  Yuliana Risma Wulandari, Nurhassarah, Lilik Eka Radiati

  78-91

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• The Quality of Yoghurt Fortification Tuna Fishbone (Thunnus sp.) Nanocalcium: Physicochemistry and Microstructure

  Berliana Shodiq, Umi Lailasari, Dimas Teguh Prasetiyo, Ridho Pambudi, Muhammad Alfan Nurdin

  92-103

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• Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract

  Ridho Pambudi, Muhammad Alfan Nurdin, Umi Lailasari, Berliana Arifa Noer Shodiq, Dimas Teguh Prasetiyo

  104-113

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• Application of Pediococcus acidilactici BK01 Microencapsulated Starter on Nutritional and Organoleptic Value of Sweet Potato Flour (Ipomoea batatas L.) Fermented Milk

  Doni Supadil, Sri Melia, Indri Juliyarsi

  114-129

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• The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color

  Niko Dolly Imanuel Panjaitan, Armaini Armaini

  130-138

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• Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition

  Afiza Wulandari, Indri Juliyarsi, Sri Melia

  139-148

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