4 articles in this issue
Frika W Tamba, Dewi F Ayu, Shanti Fitriani
Chemical and sensory properties of kuini fruit and beetroot was studied by using Completely Randomized Design with five treatments and three replications. The treatments were kuini fruit and beetroot pulp combination, namely KB1 (90:10), KB2 (80:20), KB3 ... see more
Anni Nuraisyah, Alfian Juliansyah, Pascal R Pramudianto, M. Mikail R P Prayogo, Elok D Zulisma, Luluk E Diana, Annisa Lutfi Alwi
Jember, located in East Java, is renowned for its exceptional production of robusta coffee. The objective of this study was to analyze the physical properties of roasted robusta coffee beans sourced from Argopuro, Jember. The study utilized a fully Random... see more
Galih S Agung, Rina Rismaya
Palm cooking oil has been widely used in food processing because it is easily available at a relatively low price in the market. People's habit of repeatedly using cooking oil is considered more economical and can save household costs, but this can be a b... see more
Annisa L Rahmah, Dewi F Ayu, Shanti Fitriani
Brownies are a kind of cake that is dark brown in color, has a smooth texture and special taste, and does not require baking powder. White sweet potatoes and mung beans can be used as raw material for brownies, where white sweet potatoes have a fairly hig... see more