Vol. 3 No. 1 (2024)

Articles

• KARAKTERISTIK FISIK DAN SENSORI TEH CELUP DAUN KERSEN (Muntingia calabura L.) DENGAN PENAMBAHAN BUNGA MELATI (Jasminum sambac L.) DAN KULIT KAYU MANIS (Cinnamomum burmannii) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF KERSEN (Muntingia calabulara L.) TEA BAG WITH THE ADDITION OF JASMINE FLOWER (Jasminum sambac L.) AND CINNAMON SKIN (Cinnamomum burmannii)
  Abstract View: 741
  

  Vera Pertiwi, Murhadi -, Sri Hidayati, Dewi Sartika

  1-12

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• KAJIAN FORMULASI EKSTRAK BUNGA TELANG (Clitoria ternatea) TERHADAP AKTIVITAS ANTIOKSIDAN PADA MINUMAN FUNGSIONAL STUDY OF BUTTERFLY PEA FLOWER (Clitoria ternatea) EXTRACT FORMULATION ON ANTIOXIDANT ACTIVITY IN FUNCTIONAL BEVERAGES
  Abstract View: 1501
  

  Aan Kurniadi, Dewi Sartika, Novita Herdiana, Susilawati -

  13-28

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• KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SERAT SELULOSA ECENG GONDOK (Eichhornia Crassipes (Mart.) Solms) DENGAN PENAMBAHAN GLISEROL DAN CARBOXY METHYL CELLULOSE (CMC) CHARACTERISTICS OF BIODEGRADABLE FILM BASED ON CELLULOSE FIBER HYACINTH (Eichhornia Crassipes (Mart.) Solms) WITH ADDITION OF GLYCEROL AND CARBOXY METHYL CELLULOSE (CMC)
  Abstract View: 937
  

  Renita Affanti, Zulferiyenni -, Fibra Nurainy, Sri Hidayati

  29-42

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• PENGARUH PROSES BLANSING DAN SUHU PENGERINGAN PADA BUBUK CABAI MERAH BESAR (Capsicum annuum L.) DAN DAUN JERUK PURUT (Citrus hystrix) TERHADAP SIFAT SENSORI YANG DIHASILKAN THE EFFECT OF THE BLANCING PROCESS AND DRYING TEMPERATURE OF GREAT RED CHILLI POWDER (Capsicum annuum L.) AND KAFFIR LIME LEAVES (Citrus hystrix) ON THE PRODUCED SENSORY PROPERTIES
  Abstract View: 269
  

  Rahmat Triharto, Suharyono -, Erdi Suroso, Tanto Utomo

  43-52

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• FORMULASI EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum) DAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP SIFAT KIMIA DAN SENSORI PERMEN JELLY Formulation of Red Ginger (Zingiber officinale var. rubrum) Extract and Red Dragon Fruit (Hylocereus polyrhizus) Juice on the Chemical and Sensory Properties of Jelly Candy
  Abstract View: 820
  

  Aditya Wildan Nur, Sussi Astuti, Maria Erna Kustyawati, Samsul Rizal

  53-65

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• IDENTIFIKASI CEMARAN LOGAM BERAT (Hg, Cu, Pb, Zn, As, dan Ag) PADA KERANG HIJAU (Perna viridis) DI PULAU PASARAN PROVINSI LAMPUNG Identification of Heavy Metals Contens (Hg, Cu, Pb, Zn, As, And Ag) in Green Mussels (Perna Viridis) at Pasaran Island Lampung Province
  Abstract View: 599
  

  Muhammad Ridho Fauzan, Azhari Rangga, Sussi Astuti, Erdi Suroso

  66-77

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• PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI PENSTABIL ES KRIM SUSU KAMBING ETAWA UTILIZATION OF RED DRAGON FRUIT (Hylocereus polyrhizus) SKIN AS A STABILIZER FOR ETAWA GOAT’S MILK ICE CREAM
  Abstract View: 522
  

  Risa Nisriinaa, Susilawati -, Fibra Nurainy, Suharyono -

  78-88

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• KAJIAN PROSES EKSTRAKSI SECARA MEKANIS UMBI PORANG TERHADAP FISIKOKIMIA TEPUNG GLUKOMANAN STUDY OF THE MECHANICAL EXTRACTION PROCESS OF PORANG TUBER ON THE PHYSICOCHEMISTRY OF GLUCOMANNAN FLOUR
  Abstract View: 213
  

  Muhammad Afif Bastari, Murhadi -, Subeki -, Tanto Utomo

  89-95

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• PENGARUH LAMA PEMASAKAN TERHADAP SIFAT SENSORI, SIFAT KIMIA, DAN SIFAT FISIK PERMEN JELLY SUSU KAMBING THE EFFECT OF COOKING LENGTH ON THE SENSORY PROPERTIES, CHEMICAL PROPERTIES, AND PHYSICAL PROPERTIES OF GOAT'S MILK JELLY CANDY
  Abstract View: 612
  

  Alfi Syahriyah Majidah, susilawati -, Otik Nawansih

  96-110

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• ANALISIS PERAMALAN PRODUKSI UBI KAYU (Manihot utilisima) DI PROVINSI LAMPUNG FORECASTING ANALYSIS OF CASSAVA PRODUCTION (Manihot utilisima) IN LAMPUNG PROVINCE
  Abstract View: 422
  

  Sri Hidayati, Nurullia Febriati, Haidawati -

  111-118

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• STRATEGI PEMASARAN KUE SEMPRONG HANURA (STUDI KASUS DI UMKM KUE SEMPRONG HANURA DESA HANURA PESAWARAN)
  Abstract View: 359
  

  Agustin Setia Ningsih, Harun Al Rasyid, Esa Ghanim Fadhallah, Tanto Pratondo Utomo

  119-133

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• KAJIAN NATA DE OCHA SEBAGAI KONSUMSI PANGAN: EFEK PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK NATA DE OCHA STUDY OF NATA DE OCHA AS A FOOD COMSUMPTION : EFFECTS OF SUGAR ADDITION AND FERMENTATION TIME ON THE CHARACTERISTIC OF NATA DE OCHA
  Abstract View: 833
  

  Anty Ummiyati, Maria Erna Kustyawati, Wisnu Satyajaya

  134-148

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• STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL
  Abstract View: 576
  

  Tulus Widodo, Dr. Ir. Tanto Pratondo Utomo, M.Si., Erdi Suroso, Sri Hidayati, Dewi Sartika, Silaturahmi Widaputri

  149-157

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• KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SELULOSA KELOBOT JAGUNG (Zea mays) DENGAN PENAMBAHAN GLISEROL DAN CARBOXY METHYL CELLULOSE (CMC) CHARACTERISTICS OF BIODEGRADABLE FILM BASED ON CORN HUSK (Zea mays) WITH THE ADDITION OF GLYCEROL AND CARBOXY METHYL CELLULOSE (CMC)
  Abstract View: 326
  

  Yusuf Eko Prasetyo, Zulferiyenni -, Fibra Nurainy, Susilawati -

  158-171

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• STRATEGI PEMASARAN KOPI RIGIS (Studi Kasus di BUMDes Kampung Kopi, Pekon Rigis Jaya, Kecamatan Air Hitam, Kabupaten Lampung Barat) RIGIS COFFEE MARKETING STRATEGY (Case Study at BUMDes Kampung Kopi, Pekon Rigis Jaya, Air Hitam District, West Lampung Regency)
  Abstract View: 132
  

  Linda Mareta Sary, Harun Al Rasyid, Lathifa Indraningtyas, Tanto Pratondo Utomo

  172-182

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