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• THE EFFECT OF TEMPE FLOUR SUBSTITUTION AND THE ADDITION OF COFFEE GROUNDS ON PROTEIN, FIBER, CARBOHYDRATE CONTENT, AND ORGANOLEPTIC QUALITY OF DAHLIA COOKIES

  Elizabeth Angela Sitijo , Bambang Sigit Sucahyo , Yuyun Yuniati , Rachma Nur Devianti

  3089-3096

  2026-03-01

  Statistics: 38

• FORMULATION OF BROWNIES COOKIES WITH THE ADDITION OF TEMPE FLOUR AND COFFEE GROUNDS AS FOOD PROCESSING

  Miguel Nathaniel Tirukan , Bambang Sigit Sucahyo , Kejora Handarini , Rachma Nur Devianti

  3079-3088

  2026-02-28

  Statistics: 58

• PHYSICOCHEMICAL AND ORGANOLEPTIC QUALITY ANALYSIS OF GLUTEN-FREE WET NOODLES BASED ON SORGUM FLOUR ( SORGHUM BICOLOR L. MOENCH)

  Daniel Eka Bekti Saputra , Fadjar Kurnia Hartati , Adhania Andika Prayudanti

  2970-2978

  2026-01-28

  Statistics: 105

• INNOVATIVE USE OF BANANA PEEL FLOUR IN BROWNIES PRODUCTION: NUTRITIONAL AND SENSORY IMPACTS

  Natalia Angel Auwdinata , Nazwa Nakiyah Nabila , Khadijah Raihana Putri Nufrianto , Michael Ricky Sondak

  3671-3679

  2025-08-02

  Statistics: 296

• THE EFFECT OF TOFU DUMP SUBSTITUTION ON THE CHEMICAL CHARACTERISTICS AND SENSORY QUALITY OF CHICKEN SAUSAGE

  Vincentius Soeyoto , Yuyun Yuniati , Bambang Sigit Sucahyo

  4135-4146

  2026-03-16

  Statistics: 76