Vol. 4 No. 3 (2025): July

Articles

• Pengaruh Penambahan Bahan Pengisi terhadap Total Klorofil, pH, dan Intensitas Warna Pewarna Alami dari Daun Rumput Teki (Cyperus rotundus L.) The Influence of Fillers Addition on Total Chlorophyll, pH, and Color Intensity of Natural Colorant from Purple Nutsedge Leaves (Cyperus rotundus L.)

  Casilda Aulia Rakhmadina, Erni Sofia Murtini

  102-115

  • PDF

• Eksplorasi Pengaruh Pewarna Alami Kulit Buah Naga Merah terhadap Kualitas Kerupuk Ikan Lemuru (Sardinella sp.) Exploration of the Effect of Natural Colouring from Red Dragon Fruit Peel on the Quality of Lemuru Fish Crackers (Sardinella sp.)

  Ahmad Jaenuri, Aulia Brilliantina, Mokhamad Fatoni Kurnianto, Mohammad Mardiyanto

  116-126

  • PDF

• Pengaruh Lama Waktu Fermentasi Terhadap Kandungan Kombucha Daun Kecapi (Sandoricum koetjape) The Effect of Fermentation Time on The Content of Kombucha From Sentul Leaves (Sandoricum koetjape)

  Sarmila, Muhammad Fajri Romadhan

  127-139

  • PDF

• Pengendalian Berat Produk Minuman Serbuk Menggunakan Control Chart dan Fishbone serta Efek terhadap Preferensi Konsumen di PT. Marimas Putera Kencana Control of Product Weight Using Control Chart and Fishbone and Its Impact on Consumer Preferences at PT. Marimas Putera Kencana

  Abi Bakri, Marisa Adel Liyah, Budi Hariono, Faruq Avero Azhar

  140-149

  • PDF

• Modifikasi Pati Beras Menggunakan Teknologi Cold Plasma Dielectric Barrier Discharge (DBD) Rice Starch Modification Using Cold Plasma Dielectric Barrier Discharge (DBD) Technology

  Mutimatul Munawaroh, Riyanti Ekafitri, Titik Budiati

  150-165

  • PDF