Vol. 10 No. 1 (2025): JITIPARI

on progress

Published: 2025-03-14

Artikel

Characteristics of ice cream with addition purple sweet potato and durian seed flour Karakteristik Es Krim dengan Penambahan Ubi Jalar Ungu dan Tepung Biji Durian

Nurul Khairiyah, Shanti Fitriani, Yanti Nopiani

14 - 23
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Antioxidant activity and preference level of aloe vera (Aloe vera var. chinensis) beverages made with gel size and boiling time variation Aktivitas Antioksidan dan Tingkat Kesukaan Minuman Gel Lidah Buaya (Aloe vera var. chinensis) yang dibuat dengan Variasi Ukuran Gel dan Lama Perebusan

Meida Indika Imani, Chatarina Wariyah, Wisnu Adi Yulianto

24-37
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Substitution of wheat flour with purple sweet potato and red bean increased energy value, protein, and fat content of muffin Substitusi Terigu dengan Ubi Ungu dan Kacang Merah Meningkatkan Nilai Energi, Protein, dan Lemak Muffin

Berylia Sendya Dwi Putriani, Veriani Aprilia, Ryan SAlfarino

38-50
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Formulation and physical characteristics of ready-to-drink chocolate beverages with the addition of xanthan gum Formulasi Dan Karakteristik Fisik Minuman Cokelat Ready-To-Drink Dengan Penstabil Xanthan Gum

Sonia Dora Febri Esa, Anjar Ruspita Sari, Iman Sabarisman, Rini Setyowati

51-62
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Review artikel

Phytochemicals, nutritional, anti-nutritional and bioactivity of Dioscorea pentaphylla L. tuber : A review Fitokimia, Nutrisi, Anti Nutrisi dan Bioaktivitas Umbi Tomboreso (Dioscorea pentaphylla L.): Kajian Pustaka

Jatmiko Eko Witoyo, Atika Hamaisa, Panggulu Ahmad Ramadhani Utoro

1-13
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