DOI: https://doi.org/10.25139/fst.v5i1

Published: Dec 1, 2022

Characteristics Of Kombucha From Various Herbal Tea Leaves

1-9 Nur Agustin Mardiana, Domas Galih Patria, Dwi Retnaningtyas Utami, Rinda Kusumawati, Sutrisno AdiPrayitno, Chusnul Chotimah
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Analysis of Drying Air Temperature on Moisture Content in Coffee Beans Using a Fluidized Bed Dryer with Perforated Plates

10-21 Nanang Ruhyat, Haris Ilman Fiqih, Hilmy Nurfuad
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Read Statistic: 344

The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles

22-30 Domas Galih Patria, Sutrisno Adi Prayitno, Nur Agustin Mardiana
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Read Statistic: 579

Performance of Food Quality and Sensory Properties of Stick with Fortification of Fish Bone Flour Tuna and Kale Leaf Extract as Natural Food Coloran

31-41 Wardah, Rini Rahayu Sihmawati
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Read Statistic: 477

The Effect of the Ratio of Chili to Sugar on Sensory and Physichochemical Analysis of Crushed Catfish Jerky

42-56 Anni Faridah, Ranti Wahyuni, Riski Gusri Utami
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Read Statistic: 442

Proportion of Wheat (Triticum aestivum L.) and Kimpul (Xanthosoma sagittifolium) Flours and Dragon Fruit (Hylocereuscostaricensis) Substitution on Wet Noodle

57-67 Ika Rahmawati, Fungki Sri Rejeki, Diana Puspitasari, Endang Retno Wedowati
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Read Statistic: 243