Pengaruh Penambahan Daging Buah Anggur (Vitis Vinivera L.) Terhadap Karakteristik Sari Buah Anggur Berbulir

Authors: I Made Dwi Wikananta, I Gusti Ayu Ekawati, Ni Wayan Wisaniyasa Abstract: “This study aims to determine the effect of adding fruit flesh to the characteristics of grape juice...

Pengaruh Perbandingan Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) dan Terigu Terhadap Karakteristik Cookies Sebagai Makanan Fungsional Tinggi Kalsium

Authors: Azizah Septiyani Irawan, Ni Made Indri Hapsari Arihantana, I Made Sugitha Abstract: “The purpose of this study was to determine the effect of comparison yellowfin tuna fish bone and...

Viabilitas Weissella confusa F213 Pada Sari Buah Terung Belanda (Solanum betaceanum Cav.) Terfermentasi dan Karakteristiknya Selama Penyimpanan

Authors: Irvan Kurniawan Simatupang, Komang Ayu Nocianitri, I Nengah Kencana Putra Abstract: “This research was conducted to knowing the storage time of fermented tamarillo juice with Weissella confusa F213 which...

Pengaruh Konsentrasi Kopi Robusta (Coffea canephora) Sebagai Bahan Marinasi Terhadap Karakteristik Daging Sapi

Authors: Juan Carlos Daniel, Ni Made Indri Hapsari Arihantana, Sayi Hatiningsih Abstract: “This study was aimed to determine the effect of the concentration of robusta coffee as a marinating material...

Mi Instan Gluten Free Kaya Serat Pangan Berbasis Tepung Komposit Mocaf Dan Tepung Talas (Xantosoma L.)

Authors: Putu Supartini, Anak Agung Istri Sri Wiadnyani, I Gusti Ayu Ekawati Abstract: “Instant noodles are generally made used wheat flour. The use of wheat in the manufacture of noodles...

Pengaruh Penambahan Sari Wortel (Daucus carrota L.) terhadap Karakteristik Marshmallow

Authors: Novia Rofianatul Jannah, I Gusti Ayu Ekawati, I Desak Putu Kartika Pratiwi Abstract: “Marshmallows, a chewy candy made from sugar, water, flavoring, and gelatin, are traditionally manufactured using artificial...

Pengaruh Perbandingan Jagung Manis dan Kacang Tanah Terhadap Karakteristik Susu Jagung Modifikasi

Authors: Nuhayillah Urziah, Ni Made Yusa, I Made Sugitha Abstract: “This study aimed to determine the effect of the sweet corn and peanut ratio on the characteristics of modified corn...

Kajian Produksi Dan Analisis Mutu Pangan Tradisional Sere Kedele Di Kabupaten Klungkung, Bali

Authors: Putri Irdayanti, I Putu Suparthana, Sayi Hatiningsih Abstract: “Sere kedele is a traditional fermented soybean product. This type of food is processed by home industries, especially in Klungkung Regency...

Pengaruh Perbandingan Terigu dan Tepung Millet (Panicum miliaceum L.) Termodifikasi Heat Moisture Treatment Terhadap Karakteristik Roti Manis

Authors: Ni Made Weresni, I Desak Putu Kartika Pratiwi, Luh Putu Trisna Darmayanti Abstract: “Sweet bread is a type of flour-processed product that has a sweet taste, soft texture, and...

Pengaruh Persentase Cabai Patah Terhadap Mutu Fisik dan Laju Respirasi Cabai Merah Keriting (Capsicum annuum L.) Selama Masa Penyimpanan

Authors: Jordan Dandy Prayoga, I Dewa Gde Mayun Permana, Komang Ayu Nocianitri Abstract: “Red curly chili (Capsicum annuum L.) is a commodity that has a high use value for the...