DOI: https://doi.org/10.25139/fst.v4i2

Published: Jan 3, 2022

The Antioxidant Activity Comparison of Malus sylvestris Mill and Its Processed Products

46-52 Engrid Juni Astuti, Agustin Rafikayanti, SeptianaTita Purwanto, Chenchen Puspitasari, Wenni Fista Rika, Yeni Yesica
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Read Statistic: 47

Effect Of Concentration Of Papaya Leaf Filtrate (Carica Papaya L.) And Citric Acid On Quality Of Goat’s Milk Dangke

53- 62 Ernestine, C.V, Rosida R, Jariyah
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Read Statistic: 32

Fortification of Moringa oleifera Flour on Quality of Wet Noodle

63-70 Sutrisno Adi Prayitno, Domas Galih Patria, Nur Agustin Mardiana, Dwi Retnaningtyas Utami, Rinda Kusumawati, Nurtalitha Alifia Rochma, Muhammad Khoirun Niam
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Read Statistic: 20

Effect of The Proportion of Sorghum Flour: Wheat and Carrageenan on The Quality of Patin Fish Burger

71-84 Nurdin Dwiki Febrian, Jariyah, Winarti
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Characteristics of Chitooligosaccharides Hydrolysate from Crab Shell (Portunus Pelagicus) Waste by Chitosanase Hydrolysis

85-95 Mohammad Rafi Prasetyo, Ulya Sarofa, Rosida R
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Read Statistic: 19