Vol. 8 No. 2 (2023)

Articles

• The potency of edamame (Glycin max (L) Merrill) as high dietary fiber instant pudding

  Maruli Siregar, Made Dinda Arvianti, Mira Sofyaningsih

  93-107

  • PDF (Bahasa Indonesia)

• The effect of the addition of pectin from cotton banana peels (Musa acuminata Colla) on the quality of the harumanis mango (Mangifera indica L.) slice jam

  Lilis Tuslinah, Sita Rahmawati, Mochamad Fathurohman

  108-122

  • PDF (Bahasa Indonesia)

• Antioxidant activity in processed fortified foods moringa leaf flour (Moringa oleifera) as an effort to prevent stunting

  Hesty Widowati, Rahmah Utami Budiandari, Sri Mukhodim Faridah Hanum, Dwi Ajeng Kartikasari

  123-132

  • PDF (Bahasa Indonesia)

• Physical, chemical characterization and organoleptic puanchi bar: snack bar based on local ingredients with various formulations of snakehead fish flour

  Ika Rahma Fitri, Ditia Fitri Arinda, Indah Purnama Sari, Windi Indah Fajar Ningsih, Ira Dewi Ramadhani

  133-142

  • PDF (Bahasa Indonesia)

• The potential of catfish (Clarias gariepinus) and yellow pumpkin (Cucurbita moschata) as enteral formulas for diabetes mellitus

  Yuli Hartati, Chika Erian, Imelda Telisa, Ayu Meilina, Podojoyo Podojoyo, Ahmad Faridi

  143-152

  • PDF (Bahasa Indonesia)

• Addition of yellow puree (Cucurbita moschatta duch) in the making of red Rice (Oryza nivara) serabi

  Devina Aulia Putri, Tri Marta Fadhilah

  153-161

  • PDF (Bahasa Indonesia)

• Amino acid content of indonesian local soybean tempeh and imported soybean tempeh

  Fery Lusviana Widiany, Metty Metty, Rahayu Widaryanti, Shafira Nur Azizah

  162-168

  • PDF (Bahasa Indonesia)

• Relationship between types of diet, food acceptability, plate waste, and patient satisfaction

  Rini Siti Haerani, Putri Ronitawati

  169-182

  • PDF (Bahasa Indonesia)