5 articles in this issue
Cut Erika
Cocoa (Theobroma cocoa L) is one of the local superior commodities in Aceh Province. The production of cocoa continues to increase significantly every year. Cocoa Pod husk is a waste product of cocoa beans industry, which is containing pectin with concent... see more
Murna Muzaifa
Asam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are re... see more
Heru Prono Widayat
“This study aimed to investigate the possibility of reducing the fat content of cacao powder by using organic solvent extraction and to improve the cacao powder quality that meets the quality standard and market requirement. The research was carried out a... see more
Novi Safriani,Ryan Moulana,Ferizal Ferizal
The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The ... see more
Yusmarini Yusmarini,Usman Pato,S Anirwan,H Siregar
Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research pu... see more