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

  • PDF

  10.33830/fsj.v3i2.5172.2023 | Abstract views: 438 | PDF downloads: 784
• 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

  • PDF

  10.33830/fsj.v3i2.4829.2023 | Abstract views: 219 | PDF downloads: 327
• Added Value Improvement by Cassava Dregs and Rice Bran as Substrates for Citric Acid Production

  Kirana Sanggrami Sasmitaloka, Maritsya Dita Kurnia Putri

  146-164

  • PDF

  10.33830/fsj.v3i2.5106.2023 | Abstract views: 203 | PDF downloads: 297
• The Correlation Between Amylopectin Chain-Length and Glycemic Index Value of Carbohydrate Foods: A Review

  Frendy Afandi

  165-180

  • PDF

  10.33830/fsj.v3i2.6503.2023 | Abstract views: 245 | PDF downloads: 645
• 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

  • PDF

  10.33830/fsj.v3i2.6436.2023 | Abstract views: 223 | PDF downloads: 469
• The Effect of Different Types of Sweeteners and Ingredients on the Characteristics of Pineapple Syrup

  Adhima Adhamatika, Destiana Adinda Putri

  193-212

  • PDF

  10.33830/fsj.v3i2.6470.2023 | Abstract views: 317 | PDF downloads: 599