Vol. 4 No. 1 (2024): January - June

Articles

• Sensory and Chemical Characteristics of Seasoning Made from Tempe Gembus Flour with Sugar and Salt Added

  Raudhatul Afifah, Ratna Sari Listyaningrum, Mae Amelianawati

  1-13

  • PDF (Bahasa Indonesia)

• Quality Characteristics of Unbranded Soy Milk Products Marketed in Mataram City

  Husnita Komalasari, Nancy Eka Putri Manurung, Wahyu Krisna Yoga

  14-31

  • PDF (Bahasa Indonesia)

• Determination of Critical Control Points (CCP) in The Meatball Production Process at PT XYZ

  Angga Lesmana, Fina Uzwatania, Aditia Ginantaka

  32-48

  • PDF (Bahasa Indonesia)

• Application of Internal Traceability on Yellowfin Tuna (Thunnus albacares) Processing in PT ABC, Denpasar, Bali

  Anis Khairunnisa, Ni Made Dwi Rahayu Utami

  49-62

  • PDF (Bahasa Indonesia)

• Detection of Species DNA in Chicken Meat Processed Food Products Using GH (Growth Hormone) Genes as Molecular Markers

  Alfi Sophian, Sri Utaminingsih, Yenita, Ratna Purwaningsih

  63-71

  • PDF (Bahasa Indonesia)

• Analysis of Genetic Structure and Phylogenetic of Lactobacillus plantarum Bacteria Isolated from Food Products

  Ine Karni, Indah Nalurita, Kartika Gemma Pravitri, Muhammad Nizhar Naufali, Ni Wayan Putu Meikapasa

  72-86

  • PDF (Bahasa Indonesia)