Vol. 3 No. 2 (2023): July - December

Articles

• Protein Content, Cooking Loss and Organoleptic Quality of Pidie Rendang with Garlic (Allium sativum) in Different Concentration

  Masyitah, Amhar Abubakar

  111-124

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• Physicochemical and Organoleptic Characteristics of Analog Meatball Based on White Oyster Mushroom (Pleurotus ostreatus) and Kale (Brassica oleracea var. sabellica)

  Bernadetha Eden Krisdita, Vivi Nuraini, Nanik Suhartatik

  125-145

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• Added Value Improvement by Cassava Dregs and Rice Bran as Substrates for Citric Acid Production

  Kirana Sanggrami Sasmitaloka, Maritsya Dita Kurnia Putri

  146-164

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• The Correlation Between Amylopectin Chain-Length and Glycemic Index Value of Carbohydrate Foods: A Review

  Frendy Afandi

  165-180

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• Sensory and Chemical Characteristics of Mochi with Substitution of Kepok Banana (Musa acuminate L.) Peel Flour

  Muhammad Fakih Kurniawan, Titi Rohmayanti, Siti Nova Isda Dwiyanti

  181-192

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• The Effect of Different Types of Sweeteners and Ingredients on the Characteristics of Pineapple Syrup

  Adhima Adhamatika, Destiana Adinda Putri

  193-212

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