Manonjaya salacca (snake fruit) is one of the original varieties of Indonesia which is
currently declining due to the quality of taste less favoured than the snake fruit on the market …

The potential production and nutritional content of local foodstuffs in West Java are taro
kimpul, Manonjaya salak, and tolo beans, which can be developed into emergency food …

Hanjeli (Coix lacryma-jobi) is widely used as a source for new food development with high
nutritional content. However, information about the type of Hanjeli variety used as alternative …

This research aims to make macaroni from wheat flour, which is substituted with mocaf flour
and purple yam flour. It is hoped that the macaroni produced will contain anthocyanin as a …

The seed of jackfruit and seed of Durian are solid waste and rarely consumed by society. To
increase economic value, the seed of jackfruit and the seed of Durian utilized and processed …

Biscotti is small rectangular bar biscuits containing nuts, twice-baked, oblong-shaped, dry,
crunchy, and made from flour, sugar, eggs, pine nuts and almonds. Generally, the flour used …

This research has been carried out in the Laboratory of Chemistry, Agricultural Biochemistry
and Food Nutrition, Laboratory of Technology and Agricultural Process Engineering Faculty …

The study was purpose to get the best combination of red bean flour and Padang sidimpuan
(Salacca sumatrana R.) bark. The research used a Complete Randomized Design (CRD) …

Pedada fruit (Sonneratia alba) is a fruit of mangrove plants whose utilization can be
improved through simple technology, namely the processing of Sonneratia alba fruit into …

Brownies kukus merupakan kue yang sangat disukai dan digemari oleh semua kalangan
masyarakat dengan proses pembuatan yang relatif mudah. Berkembangnya teknologi …