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Vol 7 No 2 (2022)
DOI:
https://doi.org/10.31970/pangan.v7i2
Published:
2022-12-30
Articles
KARAKTERISTIK KIMIA ROTI PREBIOTIK DARI BERBAGAI PATI SAGU HASIL MODIFIKASI
Abdul Rahim, Gatot Siswo Hutomo, Made Tangkas, Rosmianti, Putri Andini, Andri, Chitra Anggriani Salingkat
44-50
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PENGARUH PEMBERIAN GULA SEMUT AREN PADA KOPI ROBUSTA (Caffea canephora) TERHADAP UJI ORGANOLEPTIK
Siti Fatima, Masriani, Abdullah, Nuraeni
51-55
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PENGARUH PENAMBAHAN DAUN ANTIMIKROBA DAN MODIFIKASI PENYIMPANAN TERHADAP ORGANOLEPTIK LEMANG DALAM MEMPERTAHANKAN UMUR SIMPAN
Melati Pratama, Arief Marna Sonjaya
56-66
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ANALISIS NILAI TAMBAH KULIT KOPI ARABIKA (Coffea arabica) SEBAGAI PRODUK OLAHAN TEH CELUP CASCARA DI DESA TAJI KECAMATAN JABUNG KABUPATEN MALANG
Ni Made Krisna Indrayani, Joko Gagung Sunaryono, Eny Wahyuning Purwanti
67-74
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EKSTRAKSI PEWARNA ALAMI KULIT BUAH NAGA MERAH
Siti Fathurahmi, If'all, Spetriani
75-79
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A KARAKTERISTIK FISIKOKIMIA, FUNGSIONAL DAN SENSORIS MIE PREBIOTIK DARI PATI SAGU (Metroxylon sp.) HASIL MODIFIKASI GANDA
Siti Maemunah, Gatot Siswo Hutomo, Amalia Noviyanty, Abdul Rahim
80-91
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ANALISIS KANDUNGAN GIZI DAN GLUTEN COOKIES TEPUNG MODIFIKASI SINGKONG DENGAN PENAMBAHAN WHEY PROTEIN KONSENTRAT
Febbyandi Isnanda Pandiangan, Veronica, Oei Alvindra Wijaya
92-98
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