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Integrated Food Therapy Product Formula dari Pektin Kulit Pisang Agung Semeru (Musa paradisiaca Formatypica), Mangga dan Daun Mint Sebagai Anti Konstipasi pada Tikus Wistar
(Integrated Food Therapy Product of Agung Semeru (Musa paradisiaca Formatypica) Banana Peel Pectin, Mango and Mint Formula as Anti-Constipation in Wistar Rats)

Nike Nurlaily Fitria, Rofiqoh Fajarwati, Tri Dewanti Widyaningsih

DOI: https://doi.org/10.19184/j-agt.v11i02.6515

Karakteristik Sosis Berbahan Baku Campuran Jamur Tiram Putih (Pleurotus ostreatus) dan Otak Sapi
(Characteristics of Sausages Made from the Mixture of Oyster Mushrooms (Pleurotus ostreatus) and Cow’s Brain)

Fiola Hamanda Prisilia, Yhulia Praptiningsih, Riska Rian Fauziah

DOI: https://doi.org/10.19184/j-agt.v11i02.6516

Karakterisasi Sifat Fisik, Kimia dan Sensoris Bihun Berbahan Tepung Komposit Ganyong (Canna edulis) dan Kacang Hijau (Vigna radiata)
(Physicochemical and Sensory Properties of Vermicelli Made from Canna (Canna edulis) and Mungbean (Vigna radiata) Composite Flour)

Jumanah Jumanah, Maryanto Maryanto, Wiwik Siti Windrati

DOI: https://doi.org/10.19184/j-agt.v11i02.6517

Karakterisasi Es Krim Edamame dengan Variasi Jenis dan Jumlah Penstabil
(Characterization of Edamame Ice Cream Produced Under Different Type and Amount of Stabilizer)

Kamalia Istiqomah, Wiwik Siti Windrati, Yhulia Praptiningsih

DOI: https://doi.org/10.19184/j-agt.v11i02.6522

Biopreservatif Alami dalam Pembuatan Edible Film Karagenan Eucheuma cottonii dengan Polietilen Glikol sebagai Plasticizer
(Natural Biopreservative in the Manufacture of Carrageenan Edible Film from Eucheuma cottonii with Polyethylene Glycol as Plasticizer)

Clementia Caroline, Alberta Rika Pratiwi

DOI: https://doi.org/10.19184/j-agt.v11i02.6523

Karakteristik Sensori dan Fisik Kulit Pangsit Goreng dengan Substitusi Tepung yang Berbeda pada Penyimpanan Dingin dan Beku
(Sensory and Physical Characteristics of Fried Wonton Wrapper with Different Flour Substitution on Cold and Frozen Storage)

Nuri Arum Anugrahati, Natania, Andrew

DOI: https://doi.org/10.19184/j-agt.v11i02.6524

Inaktivasi Enzim Protease pada Puree Edamame (Glycine max) Menggunakan Teknik Pulsed Electric Field (PEF)
(Inactivation of Edamame (Glycine max) Puree’s Protease Using Pulsed Electric Field (PEF) Technique)

Mila Damanik Ariyantini, Mukhammad Fauzi, Jayus Jayus

DOI: https://doi.org/10.19184/j-agt.v11i02.6525

Karakteristik Fisik, Kimia, dan Sensoris Fruit Leather Pisang Ambon (Musa paradisiaca S.) dengan Penambahan Gula dan Karagenan
(Physical, Chemistry and Sensoric Characteristics of Ambon Banana (Musa paradisiaca S.) Fruit Leather with Added Sugar and Carrageenan)

Ages Dwiga Marzelly, Sih Yuwanti, Triana Lindriati

DOI: https://doi.org/10.19184/j-agt.v11i02.6526

Tingkat Kerusakan Minyak Kelapa Selama Penggorengan Vakum Berulang pada Pembuatan Ripe Banana Chips (RBC)
(Degree of Coconut Oil Rancidity During Recycled Vacuum Frying for Production of Ripe Banana Chips (RBC))

Herlina Herlina, Ely Astriyaningsih, Wiwik Siti Windarti, Nurhayati Nurhayati

DOI: https://doi.org/10.19184/j-agt.v11i02.6527

Perancangan mutu cookies lidah kucing ubi jalar menggunakan metode QFD (studi kasus pada UD. Nula Abadi - Kabupaten Bondowoso)
(Designing the Quality of Lidah Kucing Sweet Potato Using Quality Function Deployment Methods (Case Study of UD. Nula Abadi – Bondowoso Regency))

Dini Nastiti Anjarsari, Bambang Herry Purnomo, Nurhayati Nurhayati

DOI: https://doi.org/10.19184/j-agt.v11i02.6528