Vol 2, No 2 (2019)

DOI: http://dx.doi.org/10.25139/fst.v0i0

Table of Contents

Articles

The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit
(1) Sutrisno Adi Prayitno (Food Technology Department, Agriculture Faculty of Gresik Muhammadiyah University, Indonesia)
(2) Amalia Rahma (2Nutrition Department, Health Faculty of Gresik Muhammadiyah University, Indonesia)
10.25139/fst.v0i0.2036 Views of Abstract: 479 | PDF: 220
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1-7
Sanitary Test of Penyetan Vendors’ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya
(3) Tiara Puswarni Mulyono (Microbiology Department, PT. Saraswati Indo Genetech, Indonesia)
(4) Fadjar Kurnia Hartati (Faculty of Agriculture, Dr. Soetomo University)
(5) Arlin Besari Djauhari (Faculty of Agriculture, Dr. Soetomo University)
10.25139/fst.v0i0.2057 Views of Abstract: 336 | PDF: 115
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8-17
Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae of Sargassum cristaefolium
(6) Sugiono Sugiono (Islamic University Madura, Indonesia)
(7) Doni Ferdiansyah ()
10.25139/fst.v0i0.2103 Views of Abstract: 308 | PDF: 91
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18-24
Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies
(8) Cynthia Febrina Wono (Dr. Soetomo University, Indonesia)
(9) Arlin Besari Djauhari (Dr. Soetomo University)
(10) Nunuk Hariyani (Dr. Soetomo University)
10.25139/fst.v0i0.2107 Views of Abstract: 260 | PDF: 198
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25-34
Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods
(11) Dwi Nur Aini Dahlan (IAIN Samarinda, Indonesia)
10.25139/fst.v0i0.2108 Views of Abstract: 301 | PDF: 154
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35-40