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Home > Archives > Vol 12, No 2 (2013)

Table of Contents

Articles

INFLUENCE OF TEMPERATURE AND A LONG TIME DRAINING TO QUALITY CANDY OF DRY JAHE (Zingiber officinale Rosc.) AND INGGREDIENT OF ANTIOXIDANT Shanti Fitriani, Akhyar Ali, Widiastuti '

PDF 1-8

ADDITION OF COCONUT SUGAR AND TIME OF FERMENTATION ON QUALITY OF RED BEANS MILK FERMENTED (Phaseolus vulgaris L. Noviar Harun, Rahmayuni ', Yucha Eklesia Sitepu

PDF 9-16

TEXTURE IMPROVEMENT OF INSTANT TIMPHAN BY LIQUID MODIFICATION OF TIMPHAN DOUGH, GELATINIZATION LEVEL, AND FREEZING TREATMENTS Dewi Yunita, Nida El Husna, Rinelda '

PDF 17-22

MEDIUM CHAIN FATTY ACIDS (MCFA) PROFILE AND CHEMICAL PROPERTIES OF COCONUT OILS (VIRGIN COCONUT OIL/VCO, SIMPLAH OIL, PLIEK U OIL, KLENTIK OIL, AND COPRA OIL) COMPARE TO PALM OIL Normalina Arpi

PDF 23-31

UTILIZATION OF CASSAVA PEEL FLOUR FOR PRODUCING SAGO INSTANT NOODLES Ucok Wandi Siagian, Vonny Setiaries Johan, Usman Pato

PDF 32-39