Vol. 5 No. 2 (2025): July - December

Articles

• The Effect of Baking Time on the Physicochemical Properties of Sweet Sago Cookies (Metroxylon sago)

  Devi Fitri Astuti, Thia Friesthiana Fatturochman

  84-94

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• Physical and Chemical Properties and Preference Levels of Aloe Vera Gel (Aloe Vera L) with Variations in Citric Acid Concentration and Soaking Time

  Sustiwiningsih Sustiwiningsih, Chatarina Lilis Suryani, Bayu Kanetro

  95 - 110

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• Evaluation of The Chemical Quality of Palm Cooking Oil Resulting from Repeated Use by Pecel Lele Vendors in Buduran District, Sidoarjo.

  Irine Ayudia, Mutiara Ulfah

  111 - 122

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• Formulation of Chicken Meat Crackers with Chicken Liver Substitution as an Iron-Rich Snack

  Indah Trie Destiana, Ratna Sari Listyaningrum

  123 - 134

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• Effect of local spice variations on the oxidative stability, physicochemical characteristics, and consumer acceptance of purple sweet potato (Ipomoea batatas L.) chips

  Elvi Nora Siagian, Sri Efriyanti Harahap

  135-151

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• Effect of psyllium husk addition on the textural characteristics and sensory acceptance of mango jelly candy

  Annisa Septiani Aska

  152-164

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