Food product

All Items

• Innovation in Making of Tongseng Using Dragon Fruit Skin Raw Materials

  Ferdian Bagus Dewangga, Sri Larasati

  22-31

• Analisis Kualitas Abon Berbahan Dasar Carica

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

  44-54

• Beet Flour-Based Pancake Experiment

  Isna Destiana, Ayu Hellena Cornellia, Budi Santoso

  61-70

• Buku Resep 20 Hidangan Olahan Kacang Tanah Khas Indonesia

  Nella Nevila Widarson, Febryola Indra, Sharen Patricia, Halim Adi Wijaya

  34-42

• 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

• Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour

  Linda Putri Inggriyanita, Enny Mulyantari Mulyantari, Hermawan Prasetyanto

  32-43

• Kaasstengels: Modified Cookies Made from Durian Seed Flour

  Helsa Hotima Ratu Zuhro

  121-135

• Karakteristik Konsumen Pada Pusat Jajanan di Yogyakarta

  Cita Eri Ayuningtyas

  43-48

• A Making Muffins Using Breakun As A Substitute For Wheat Flour

  Adela Dwi Agustin, Enny Mulyantari, Hermawan Prasetyanto

  1-9

• Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis

  Setyo Prasiyono Nugroho

  107-116

• 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

• Pengaruh Mie Berbahan Dasar Campuran Serbuk Daun Kelor dan Tepung Terigu terhadap Tingkat Kesukaan Konsumen

  Sri Larasati

  49-60

• 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

• Utilization of Jack Fruit Seeds as A Substitute of Green Nuts in Bakpia Content

  Fransiscus Borgia Oki, Hari Rachmadi, Yudi Setiaji

  78-85

• Wet Spring Rolls Innovation with Banana Kepok Peel

  Din Dinar Safira Kamal, Budi Hermawan, Hary Hermawan

  42-57