Vol. 4 No. 2 (2024): July - December

Articles

• Sensorial Analysis of Tomato Sauce (Solanum lycopersicum) with the Addition of Banana Peel (Musa acuminata) as a Thickener for Diabetic Patients

  Mareta Ester Christiana, Vionita Vionita

  142-155

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• The Correlation Comparison of Nutritional Content and Glycemic Index of Rice and Sorghum Based on In Vivo Experiment

  Frendy Afandi

  87-99

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• Characterization of Physicochemical and Organoleptic Properties of Tomato and Chili Sauce with the Addition of Papaya (Carica papaya L.)

  Adhima Adhamatika, Dimas Triardianto, Aldy Bahaduri Indraloka, Karina Meidayanti, Destiana Adinda Putri

  100-110

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• Sensory and Physicochemical Characteristics of Liberica, Arabica, and Robusta Roasted Coffee Brews from Indonesia

  Muhammad Fakih Kurniawan, Dalilah Qisthina, Tiana Fitrilia

  111-127

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• Effect of Banana Peel Slurry on The Microbiological and Chemical Properties of Gebang Sap as well as Physical and Organoleptic Properties of Liquid Sugar

  Herianus J. D. Lalel, Yuliana Tandi Rubak, Ryan P.I. Nalle, Silvia Marise Saingo

  128-141

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• Study of Nutritional Content and Acceptability of Mochi Made from HMT-Modified Brown Rice Flour and Fortified with Moringa Leaves

  Ayu Lestari, Elievira Taniar Celula, Helga Tri Suryani Manik, Mutiara Ulfah

  142-160

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