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

Published: Dec 1, 2022

Application of Hazard Analysis and Critical Control Points (HACCP) on The Production Process Line of Noni Juice Drink (Morinda Citrifolia L.)

69-80 Richardus Widodo, Wahyu Kanti Dwi Cahyani , Tulus Yudi Widodo Wibowo , Anita Wulandari
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Formula Optimization of Black Mulberry and Canistel Mixed Juice using Mixture D-Optimal from Design Expert Software

81-95 Yusuf Irfan, Yusman Taufik, Nana Sutisna Achyadi
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Read Statistic: 534

Microwave-Assisted Extraction in A Sequential Biorefinery of Alginate and Fucoidan From Brown Alga Sargassum Cristaefolium

96-105 Sugiono Sugiono, Mohammad Taufiq Hidayat, Faruk Alrosyidi, Alfan Nur Abadi, Khairul Anam, Sulfiatus Zannuba, Alvin Taufiky, Emrin Hoiriyah, Matheus Nugroho
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Read Statistic: 324

Characteristics of Guava Probiotic Drink on Various Fruit Type and Fermentation Time

106-113 Fi’isyatin Ayu Rochmiyah, Dedin Finatsiyatull Rosida, Andre Yusuf
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Read Statistic: 589

Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans

114-122 Marina Revitriani, Diana Puspitasari, Fungki Sri Rejeki
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Read Statistic: 291

Analysis of Antioxidant Activity, Vitamin C, and Lactic Acid of Yogurt Made Form Cow and Goat Milk Used Electric Shock and Conventional Methods

123-133 Endah Budi Permana Putri, Margareta Amelia Iko Ardania
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Read Statistic: 269