Vol. 3 No. 1 (2023)

Articles

• Gluten-Free Cookies Formulation Using Local Composite Flour of Gadung, Brown Rice, and Moringa Leaves

  Fitri Dayani, Ratna Nurmalita Sari

  1-13

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• Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda

  Ilmiani Rusdin, Septiana Sulistiawati, Indrati Kusumaningrum

  14-22

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• Chemical, physical and organoleptic quality test of seaweed (Eucheuma cottonii) jelly candy with the addition of ginger juice and turmeric juice

  Veni Rori Setiawati, Sulista Cendana

  23-33

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• Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.)

  Irfan Syahlan, Desy Ambar Sari, Marianah Marianah

  34-47

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• Formulation of Dragon Fruit (Hylocereus polirhizus) and Rambutan Fruit (Nephleum lappaceum) in Jelly Candy

  Muhammad Imam Baihaqi, Desy Ambar Sari, Syirril Ihromi

  48-66

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