7 articles in this issue
Irene Cahya Maharani,Vonny Setiaries Johan,Rahmayuni Rahmayuni
The purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range T... see more
N Ira Sari,Andarini Diharmi,Santhy Wisuda Sidauruk,Febriani Melisa Sinurat
Eucheuma spinosum is a species of red seaweed that has the potential as an antimicrobial compound due to the presence of active saponins and flavonoids. This study was aimed to determine the bioactive and antimicrobial components of the crude extrac... see more
Pinasthika Rizkia Warapsari Wiratara,Raida Amelia Ifadah
Tea is one of the beverages that widely recognized by people in the world. The use of callistemon or commonly known as weeping bottlebrush leaves (Melaleuca viminalis) as herbal tea is a new innovation. Callistemon leaves have functional properties as ant... see more
Nia Ariani Putri,Zulfatun Najah,Winda Nurtiana,Dian Anggraeni
Geographically, the province of Banten is surrounded by the ocean so that the area is rich in processed fish products such as milkfish satay, shredded milkfish, and bontot. Bontot is a Banten’s local food made from payus fish which is considered to be lac... see more
Syamsul Bakhri,Amirullah Amirullah,Muhammad Ridha Kasim
This research was conducted to produce and determine liquid soap products that function as skin moisturizers and can inhibit microbial growth. In the process of making this liquid soap, two formulas are used, namely formula 1 which is made from coconut oi... see more
Ruri Wijayanti,Dewi Arziyah,Malse Anggia
West Sumatra is one of the coffee-producing areas. Product development is not only from the seeds but the leaves have also been used in the form of processed drinks known as kawa (leaf kawa) drinks. The high benefits of cassia vera which are supported by ... see more
Ismi Ilaika Sitompul,Yusmarini Yusmarini,Usman Pato
Es krim sinbiotik merupakan makanan fungsional berbentuk semi padat yang dapat dibuat dari bahan susu dengan penambahan bakteri probiotik serta bahan yang tergolong prebiotik. Salah satu bakteri probiotik adalah bakteri asam laktat. Bakteri asam lak... see more