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Vol 9 No 1 (2024)
DOI:
https://doi.org/10.31970/pangan.v9i1
Published:
2024-06-30
Articles
IMPLEMENTASI HAZARD ANALYSIS CRITICAL CONTROL POINT PADA OLAHAN AYAM DI HOTEL MERCURE MAKASSAR
Tri Rezky Anugrah Pagiling Tangkelangi, Dendi Gusnadi
1-6
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PEMANFAATAN BUAH MANGGA GEDONG GINCU SEBAGAI GLUTEN, PEMANIS, PEWARNA BUATAN PADA PRODUK SWISS ROLL
Duniawati, Dendi Gusnadi
7-13
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INOVASI PEMBUATAN SWISS ROLL BERBASIS BAHAN DASAR MINUMAN BANDREK
Shafa Adiza Trisdiantika, Dendi Gusnadi
14-18
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PENGEMBANGAN CHEESE CAKE BERBASIS TAPE SINGKONG
Aufalivia Zahira Khaerani, Dendi Gusnadi
19-23
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INOVASI PUDING SPONGE CAKE BERBASIS DAUN BAYAM HIJAU
Cici Diani Ginting, Siti Zakiah, Dendi Gusnadi
24-28
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PEMANFAATAN BUNGA TELANG SEBAGAI PEWARNA ALAMI PADA INOVASI PRODUK SPONGE CAKE
Dian Meilisa, Dendi Gusnadi
29-32
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INOVASI PEMBUATAN BAKPIA BERBASIS UBI KAYU
Sofian Juliansyah, Dendi Gusnadi
33-37
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MODIFIKASI BOLU KUKUS BERBAHAN SODA (ROOT BEER)
Agista Pramesty Dewi, Dendi Gusnandi
38-45
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PRODUK KUE SURABI DENGAN PENAMBAHAN PROTEIN HEWANI (IKAN GABUS) SEBAGAI PANGAN FUNGSIONAL BAGI LANSIA
Putri Putri Dewi Setiati, Yuni Wahyuningsih Setiawan, Wulan Kencono Ratri, Sitta Rahma Aurelia, Nelsi Vitri, Elisa Kofsia Rahman, Elly Qodriawati, Cita Eri Ayuningtyas
46-49
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OPTIMASI KANDUNGAN LEMAK TOTAL KRIM KEJU DENGAN PENAMBAHAN SUSU FULL CREAM DAN KULIT ARI PSYLLIUM DENGAN PENDEKATAN RSM-CCD
Agus Safari, Frida Febriani Isnanisafitri, Debora Tamaris Horasio, Muhammad Fadhlillah, Fajrina Shafira Nurrusyda, Safri Ishmayana
50-56
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