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PHYSICAL AND CHEMICAL STABILITY STUDY OF LINIMENT AS ANALGESIC BASED ON RED GINGER ESSENTIAL OIL (ZINGIBER OFFICINALE VAR. RUBRUM) DURING STORAGE

Titi Agni Hutahaen , Atika Nirmala , Faradila Arifin Putri , Umi Muslihatun Nikmah

5973-5982

2025-10-08

Statistics: 66
STUDY OF THE EFFECT OF TOFU DUMP AND OKRA FLOUR SUBSTITUTION ON THE CONTENT OFSTUDY OF THE EFFECT OF TOFU DUMP AND OKRA FLOUR SUBSTITUTION ON THE CONTENT OF PROTEIN, FIBER, F PROTEIN, FIBER, FAT, CARBOHYDRATE, AND ORGANOLEPTIC PROPERTIES OF CHICKEN NUGGET

Jessica Novanti Kurniawan , Yuyun Yuniati , Retnani Rahmiati

3364-3374

2026-02-28

Statistics: 0
THE EFFECT OF THE PROPORTION OF SORGUM FLOUR (Sorghum bicolor) AND JACKFRUIT SEED FLOUR (Artocarpus heterophyllus) ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CRISPY GLUTEN FREE BROWNIES

Angelie Lavionda , Bambang Sigit Sucahyo , Retnani Rahmiati , Yuda Agustian

3348-3355

2026-02-28

Statistics: 0
THE EFFECT OF THE USE OF ARROWUT STARCH AND SATURATED LEAF EXTRACT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF ICE CREAM

Yastari Mufidah Rijanti , Kejora Handarini , Fadjar Kurnia Hartati , Erna Nursiyah Tanoyo

3131-3138

2026-02-28

Statistics: 0
THE EFFECT OF THE PROPORTION OF PINEAPPLE SKIN AND APPLE TEA ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF KOMBUCHA

Sholikha Amalia Putri , Kejora Handarini , Adhania Andika Prayudanti , Andreas Alvin

3139-3145

2026-02-28

Statistics: 0
THE EFFECT OF CASHEW NUT PUREE ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOY MILK ICE CREAM FOR LACTOSE INTOLERANCE SUFFERERS

Audry Azzahra Ikhsan , Kejora Handarini , Retnani Rahmiati , Dewi Mariyanah

3146-3153

2026-02-28

Statistics: 0
STUDY OF THE EFFECT OF MORINGA LEAF COMBINATION (Moringa oleifera ) AND PANDAN LEAVES ( Pandanus amaryllifolius Roxb) ON THE CHEMICAL AND ORGANOLEPTIC QUALITY OF KOMBUCHA TISANE

Cannia Angelica Sitepu , Retnani Rahmiati

2919-2927

2026-01-31

Statistics: 32
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: 0
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF GLUTEN-FREE WHITE BREAD WITH VARIATIONS IN THE PROPORTIONS OF MOCAF FLOUR AND MUNG BEAN FLOUR

Alfia Nur Rofida , Kejora Handarini , Bambang Sigit Sucahyo , Dewi Mariyanah

3106-3112

2026-02-28

Statistics: 0
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: 0
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: 54
THE EFFECT OF THE COMPARISON OF MORINGA OLEEFERA ( Moringa oleifera) AND ROSELA ( Hibiscus sabdariffa ) LEAVES IN KOMBUCHA TISANE ON ANTIOXIDANT ACTIVITY, PH VALUE, AND ORGANOLEPTICS

Rizka Andrea Safira , Retnani Rahmiati

2928-2936

2026-01-31

Statistics: 77
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRISPY ALMOND PRODUCTS WITH PUMPKIN FLOUR SUBSTITUTION

Pamela Felita Tjendra , Yuyun Yuniati , Fadjar Kurnia Hartati

3122-3130

2026-02-28

Statistics: 0
CHEMICAL AND SENSORY CHARACTERISTICS OF ANALOGUE CHICKEN POPCORN BASED ON SHIITAKE MUSHROOMS, TVP, AND SEITAN

Jessica Lukito , Yuyun Yuniati , Adhania Andika Prayudanti

3113-3121

2026-02-28

Statistics: 0

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