7 articles in this issue
Dewi Fortuna Ayu,Diana Sari Sormin,Rahmayuni Rahmayuni
The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments w... see more
Muammar Aris Munandar,Irfan Irfan,Rachman Jaya
The development of the agricultural sector is faced with the challenges in increasing of production and farmers' welfare. In addition to technical problems, the factor of supply chain must be considered properly because it is related to other social probl... see more
Cut Nilda,Dian Hasni,Yusriana Yusriana,Novia Mehra Erfiza
Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has sl... see more
Dewi Fortuna Ayu,Tiara Septiani Lumban Gaol,Andarini Diharmi
The purpose of this research was to determine the effect of HPMC SS12 concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil. This study used a Completely Randomized Design (CRD) with five trea... see more
Nahdatul Ikhlas,Shanti Fitriani,Rahmayuni Rahmayuni
Lima beans (Phaseolus lunatus) have been valued to increase proteins and improve the quality of wet noodles. The purpose of this research was to get the best formulation of tapioca and lima beans paste on the quality and sensory character of wet noo... see more
Tomi Mukhtar,Heru Prono Widayat,Yusya Abubakar
Aceh Province (as one of the major producer in Indonesia) produces about 423 tons of patchouli oil yearly, harvested from about 2.041ha patchouli farm. One of problems faced by patchouli farmer is related to post-harvest handling process, especially durin... see more
Dyan Yulianti,Maria Marina Herawati
Pectinase enzymes are commercial enzymes that can damage pectin by breaking down polygalacturonate acid into monogalacturonate acid through the release of glycosidic bonds. Pectinase enzymes can be produced from a variety of microorganisms, especially fro... see more