Accreditation & Indexing :
Vol. 4 No. 2 (2025): April
Articles
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Penerapan Metode Statistical Quality Control untuk Mengkaji Cacat Produk Sosis Ayam Pada Proses Pemotongan Application of Statistical Quality Control Method to Assess Defects in Chicken Sausage Products In The Cutting Process
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DOI :
https://doi.org/10.25047/jofe.v4i2.5191
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Pengaruh Lama Waktu Blanching dan Perbedaan Konsentrasi Perendaman Natrium Metabisulfit Terhadap Karakteristik Beras Pisang Barlin dengan Pengeringan Food Dehydrator The Effect of Blanching Duration and Sodium Metabisulfite Soaking Concentration on the Characteristics of Barlin Banana Rice Dried Using a Food Dehydrator
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DOI :
https://doi.org/10.25047/jofe.v4i2.5171
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Analisis Fisik, Mikroba, pH, dan Sensorik Es Krim Fungsional Probiotik dengan Kombinasi Ubi Jalar Ungu Physical, Microbial, pH, and Sensory Analysis of Functional Probiotic Ice Cream with Purple Sweet Potato Combination
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DOI :
https://doi.org/10.25047/jofe.v4i2.5169
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Pengaruh Varietas dan Konsentrasi Tepung Kulit Pisang Terhadap Karakteristik Kimia, Fisik, dan Organoleptik Kue Nastar The Influence of Varieties and Concentrations of Banana Peel Flour on The Chemical, Physical, and Organoleptic Characteristics of Pineapple Cakes
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DOI :
https://doi.org/10.25047/jofe.v4i2.5129
