Food Research and Inovation

All Items

• Analisis Kualitas Abon Berbahan Dasar Carica

  Hendi Wiji Yatno, Setyo Prasiyono Nugroho, Yedna Istiraharsi, Enny Karmin

  44-54

• Analisis Tingkat Kesukaan Konsumen Terhadap Limbah Cair Keju Menjadi Nata de Whey dengan Nata de Coco di Kecamatan Bayat, Kabupaten Klaten

  Sahlit Sugesti Sugesti; Mas Bhumi Dewanta Phra Chandra Mahajana, Benedictus Anggito Wicaksono Nugroho

  65-71

• Consumer Response Analysis to Duri Durian Cake from Durian Seed Flour

  Muhammad Fajrul Islam

  86-97

• Consumer Response Analysis to Food Quality of Fermented Cassava Ice Cream

  Lani Felicia Hertanti

  98-106

• Consumer Response Analysis to Steamed Red Bean Flour Cake

  Muh. Irdiansyah Suni

  107-116

• Experiment of Processing Jackfruit Bean Flour in Making Pukis Cake

  Yuliana Corlina

  67-77

• Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle

  Tessa Yulia Hilda Rahmawati, Budi Hermawan, I Made Witara, Gunawan Yuliyanto, Setyo Prasiyono Nugroho

  55-64

• Overview of The Promotion of Seblak SMEs Culinary Products through a Consumer Preference Approach Case Study Seblak Seuhah

  Amanda Faradina Azahra

  17-21

• Pelatihan Nasi Tutug Oncom dengan Konsep Tumpeng sebagai Ide Bisnis UMKM kepada SML UMKM Centre

  Vincentius Nonot Yuliantoro, Shelvy Evalina, Vriandi Hapsara, Michelle Setiadi Hartono, Yasinta Kusnin

  23-33

• The Influence of Noodle Made from a Mixture of Moringa Leaf Powder and Wheat Flour on Consumer Preference Levels

  Sri Larasati

  72-83

• The Use of Mangosteen in Mousse No-Bake Cheesecake

  Fionnie Angie, Cernnie Angie, Deandra Pakasi, Jimmy Situmorang

  10-22

• Wet Spring Rolls Innovation with Banana Kepok Peel

  Din Dinar Safira Kamal, Budi Hermawan, Hary Hermawan

  42-57