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Vol 8, No 1 (2023): March 2023 Perbandingan Sifat Fisikokimia Pati Tepung Beras, Singkong & Pisang Termodifikasi dengan Ragi (Saccharomycess cerevisiae) Abstract  PDF
Silviwanda Silviwanda, Najib Tuisina Naenum, Novianti Utami Putri, Rianti Mayangsari, Ryandika Trahna Fadilla
 
Vol 7, No 2 (2022): September 2022 Pemanfaatan Pisang Nangka (Musa paradisiaca L.) menjadi Cookies sebagai Produk Unggulan Desa Jagabaya Abstract  PDF
Sopiyatun Noer Hasyanah
 
Vol 9, No 1 (2024): March 2024 Analisis Fisikokimia Tepung Bonggol Pisang Kepok (Musa paradisiaca L.) Termodifikasi Menggunakan Starter Bimo Cf Abstract  PDF
Cacuk Cahyadi, Alya Irbah, Mellani Indah Saputri, Nurlayla Zain Capah, Marcella Nurbaeti, Irna Dwi Destiana
 
Vol 7, No 2 (2022): September 2022 Modifikasi Pati dengan Fermentasi (S. cerevisiae) pada Tepung Pisang, Tepung Ubi Ungu, dan Tepung Ketan Hitam Abstract  PDF
Kamila Lavenia Dewi, Dhila Ery Aulina, Febriany Wulandari, Shinta Maharani
 
Vol 4, No 1 (2019): March 2019 STUDI PEMANFAATAN TEPUNG BUAH PISANG DAN KULIT PISANG RAJA TERHADAP KARAKTERISTIK SENSORI ES KRIM Abstract  PDF
Titis Fitri Asih
 
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