Vol 2 No 3 (2025): November

DOI: https://doi.org/10.25047/jofit.v2i3

Diterbitkan: 2025-11-28

Articles

KAJIAN SIFAT KIMIA PADA BEBERAPA JENIS TEPUNG TERIGU: KADAR AIR, KADAR ABU, DAN KADAR GLUTEN BASAH Study Of Chemical Properties Of Several Types Of Wheat Flour: Moisture Content, Ash Content, And Wet Gluten Content

Emi Kurniawati, Aulia Brilliantina

75-81
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PERBAIKAN DESAIN KEMASAN KERIPIK SINGKONG MENGGUNAKAN METODE KANSEI ENGINEERING (Studi Kasus di UD. Fauzi Jaya Kabupaten Jember) Improvement Of Cassava Chips Packaging Design Using Kansei Engineering Method (Case Study at UD. Fauzi Jaya Jember Regency)

Tri Alif Lentera Cyda, Nidya Shara Mahardika, Winda Amilia, Andrew Setiawan Rusdianto, Andi Eko Wiyono

82-92
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FORMULASI TEPUNG MOCAF DAN TEPUNG WORTEL SEBAGAI BAHAN BAKU ALTERNATIF MESES Formulation Of Mocaf Flour And Carrot Flour As Alternative Raw Materials For Meses

Irene Ratri Andia Sasmita, Chatur Putri Pamungkas, Mulia Winirsya Apriliyanti, Yani Subaktilah

93-98
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ANALISIS NILAI TAMBAH PRODUK ICE CONE DENGAN PENAMBAHAN TEPUNG UBI JALAR MANIS SEBAGAI UPAYA DIVERSIVIKASI PANGAN Analysis of the Added Value of Ice Cone Products with the Addition of Sweet Cassava Flour as an Effort to Diversify Food

Amanda Marenda Putri, Mohammad Mardiyanto, Elok Bashirah Yuliana

99-109
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PROFIL SENSORI MINUMAN WEDANG UWUH DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea) Sensory Profile Of Wedang Uwuh Drink With The Addition Of Telang Flower Extract (Clitoria Ternatea)

Anna Mardiana Handayani, Kinanti Agustin Fauziyah

110-115
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