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• 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: 46

• 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: 54

• 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: 55

• 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: 62