5 articles in this issue
Yuliani Aisyah,Rasdiansyah Rasdiansyah,Muhaimin Muhaimin
Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such... see more
Normalina Arpi
Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste... see more
Yanti Meldasari Lubis,Satriana Satriana,Fahrizal Fahrizal,Eni Darlia
The study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications. The first factor is the percentage of... see more
Cut Yulvizar,Irma Dewiyanti,Cut Nanda Devira
One of the alternatives to antimicrobials in disease control is probiotic bacteria as microbial control agents. This research was carried out to obtain indegenous isolates of probiotic bacteria from digestive tract Cyprinus carpio. Selection criteria were... see more
Kurnia Harlina Dewi,Helmiyetti Helmiyetti,Nusril Nusril,Yessy Rosalina,Ronni Armando Siahaan
This study aimed to asses effect of different efficacious materials and types of sugar on consumer acceptance of “Koteja” (coffee with addition of sea cucumber and ginger) based on organoleptic tests (taste, aroma, and color) and to determine the most pre... see more