Vol. 3 No. 2 (2024): April

View Vol. 3 No. 2 (2024): April

DOI: https://doi.org/10.25047/jofe.v3i2

Published: 2024-05-31

Articles

KAJIAN PENGERINGAN ALAMI DAN MEKANIK TERHADAP KARAKTERISTIK BIJI KAKAO BULK Study of Natural and Mechanical Drying to Characteristics of Bulk Cocoa Beans

Agus Santoso, Putu Tessa Fadhilla, Yani Subaktilah, Adelia Fitri Desiana

32-41
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Analisis Karakteristik FisikoKimia dan Mutu Tanak Beras Pandan Wangi, Ramos dan Ketan Putih Sebagai Kandidat Pangan Fungsional Analysis of Physical-Chemistry Characteristics and Quality of Pandan Wangi, Ramos, and Glutinous Rice as a Functional Food Candidate

Silvia Oktavia Nur Yudiastuti, Purwa Tri Cahyana, Fadhil Hisyam Ramadhan

42-54
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Pengaruh Substitusi Tepung Labu Kuning Terhadap Karakteristik Fisik, Kimia, Dan Organoleptik Apem Panggang

Luthfiya Kinanti Putri Prabowo, Yossi Wibisono

55-67
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Multigrain rice instan sebagai pangan fungsional dengan tinggi protein dan serat panga Multigrain Rice Instant as fungsional food with high protein and dietary fiber

Elly Kurniawati, Afrillia Vita Nur Rochmah

68-76
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the Study of the Physical and Chemical Properties of Moringa Leaf Flour from the Drying of Incandescent Lamps Kajian Sifat Fisika dan Kimia Tepung Daun Kelor (Moringa oleifera) Hasil Pengeringan Lampu Pijar

Maula Tuffah Al Firdausiyah, Budi Hariono

77-88
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