Vol. 2 No. 2 (2023): Gastronary

Articles

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

  Linda Putri Inggriyanita, Enny Mulyantari Mulyantari, Hermawan Prasetyanto

  32-43

  • pdf

• Analisis Kualitas Abon Berbahan Dasar Carica

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

  44-54

  • pdf

• 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

  • pdf

• 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

  • pdf

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

  Sri Larasati

  72-83

  • pdf