Food Science and Technology Journal (Foodscitech)
Food Science and Technology Journal (Foodscitech)
Universitas Dr. Soetomo
Email yang diverifikasi di unitomo.ac.id - Beranda
Judul
Dikutip oleh
Dikutip oleh
Tahun
Pemanfaatan kulit pisang (Musa paradisiaca) menjadi donat tinggi kalsium
FK Hartati
Food Science and Technology Journal (Foodscitech) 1 (1), 2018
72018
Karakteristik (total flavonoid, total fenol, aktivitas antioksidan) ekstrak serbuk daun sirih merah (Piper crocatum Ruiz & Pav.)
SA Prayitno, ES Murtini
Food Science and Technology Journal (Foodscitech) 1 (2), 26-34, 2018
42018
Analisis aktivitas antioksidan pada beras hitam dan tepung beras hitam (Oryza sativa L. indica)
RD Muktisari, FK Hartati
Food Science and Technology Journal (Foodscitech) 1 (1), 2018
42018
Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods
DNA Dahlan
Food Science and Technology Journal (Foodscitech) 2 (2), 35-40, 2020
22020
Duration of soaking and different concentration of order against crude fiber levels, total sugar and organoleptic quality of okra pudding (Abelmoschus esculentus)
S Fatimah
Food Science and Technology Journal (Foodscitech) 2 (1), 14-21, 2019
22019
Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)
A Faridah, R Jannah, M Marlis
Food Science and Technology Journal (Foodscitech) 3 (1), 24-32, 2020
12020
The sensory evaluation on pumpkin ice cream that formulated by red dragon fruit
SA Prayitno, A Rahma
Food Science and Technology Journal (Foodscitech) 2 (2), 1-7, 2020
12020
Description Of Eat Pattern And Relationship Between Nutrition Status With Basic Consumption Levels In Children Of School
M Widiayunita
Food Science and Technology Journal (Foodscitech) 2 (1), 22-37, 2019
12019
Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method
AP Wardhani
Food Science and Technology Journal (Foodscitech) 2 (1), 7-13, 2019
12019
The Physical and Chemical Properties of Virgin Coconut Oil (VCO) Product Obtained Through Fermentation and Enzymatic
SA Prayitno
Food Science and Technology Journal (Foodscitech) 2 (1), 1-6, 2019
12019
Sifat Fisika Kimia dan Organoleptik Cookies Beras Hitam (Oryza sativa L. indica)
EKS Pratiwi
Food Science and Technology Journal (Foodscitech) 1 (1), 2018
12018
Kandungan Boraks dan Formalin Pada Sempol Ayam Yang Beredar Di Sekolah Dasar Kecamatan Sukolilo Surabaya
T Hardinata, AB Djauhari
Food Science and Technology Journal (Foodscitech) 1 (1), 2018
12018
Optimalisasi Formulasi Kue Putu Ayu Dari Tepung Kulit Buah Naga Merah (Hylocereus Polyrhzus)
A Besari D
FOODSCITECH: Food Science and Technology Journal 1 (2), 1-10, 2018
12018
The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers
J Jariyah, U Sarofa, RY Ratna
Food Science and Technology Journal (Foodscitech) 3 (2), 38-46, 2020
2020
Chemical Quality and Organoleptic Vegetable Shredded
RR Ningsih, BS Sucahyo
Food Science and Technology Journal (Foodscitech) 3 (2), 27-37, 2020
2020
Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food
AN Nefasa, EC Wulandari, M Christwardana, H Hadiyanto
Food Science and Technology Journal (Foodscitech) 3 (2), 17-26, 2020
2020
Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.)
EA Saati, A Noviani, M Wachid, DD Siskawardani
Food Science and Technology Journal (Foodscitech) 3 (2), 9-16, 2020
2020
Comparative Quality of Proteins and Morphological Structures of Gelatin From Sheepskin With Acid and Alkaline Treatment
M Hasdar, MJ Randi
Food Science and Technology Journal (Foodscitech) 3 (2), 1-8, 2020
2020
The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour
R Rosida, EKB Susiloningsih
Food Science and Technology Journal (Foodscitech) 3 (1), 18-23, 2020
2020
Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour
HM Firdausy, R Widodo, TWS Panjaitan
Food Science and Technology Journal (Foodscitech) 3 (1), 11-17, 2020
2020
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