Food Research and Inovation

All Items

• An Analysis of Consumer Preference for Madeleines Made with Wheat Flour and Sorghum Flour

  Dewi Ningsih Setianingrum, Kiki Gumelar

  111-125

• 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

• Analysis of Preference Level and Quality of Gembili Flour (Colocasia Esculenta L) as a Substitution for Wheat Flour in The Production of Crispy Brownies

  Gunawan Yulianto, Yedna Istiraharsi

  141-153

• Beet Flour-Based Pancake Experiment

  Isna Destiana, Ayu Hellena Cornellia, Budi Santoso

  61-70

• Bridging Extraction Metrics and Sensory Perception A Single-Origin Rwandan Red Bourbon Pour-Over Case Study Using TDS Profiling

  Fuadi Afif, Fian Damasdino, Dwi Nur Laela Fithriya, Hary Hermawan

  77-87

• 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

• Es Krim Suka Dia A Feasibility Study on Ice Cream Supporting a Sugar-Free Diet Program

  Tiara Desta Riani, Ayu Nandia Safarohmah, Dera Puspita Sari, Dinda Aini Nur Amalina Yudha, Hary Hermawan

  32-41

• Experiment of Processing Jackfruit Bean Flour in Making Pukis Cake

  Yuliana Corlina

  67-77

• From Tropical Fruit to Wine Glass: Innovation in Mangosteen Peel Wine Processing

  Febri Nandia Sri Iswari, Hermawan Prasetyanto, Heni Susilowati, Hary Hermawan

  71-81

• Innovation of Jamu Beras Kencur into a Healthy Processed Food Product Custard Pudding

  Anggun Setya Jayanti, Budi Hermawan, Angela Ariani, Syaiful Ade Septemuryanto

  88-98

• 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

• Product Innovation of Purple Sweet Potato Flour-Based Cookie Ingredients to Improve Product Quality

  Kartika Dewi, Farah Hanifah Salma, Yosef Abdul Ghani

  154-167

• Quality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies

  Herlina Dwi Nuresa, Prihatno, Setyo Prasiyono Nugroho

  1-15

• 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

• Transforming Traditional Flavors: Consumer Response to Mung Bean Flour Nastar Cookies

  Enny Mulyantari Mulyantari

  61-76

• Wet Spring Rolls Innovation with Banana Kepok Peel

  Din Dinar Safira Kamal, Budi Hermawan, Hary Hermawan

  42-57