The process of making a healty meal that does not contain endangering ingredients is truly
needed to keep the complete nutritional intake of people who generally consume the meals …

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbandingan gula merah
dengan sukrosa dan perbandingan tepung jagung, tepung ubi jalar dengan tepung kacang …

Tujuan penelitian ini adalah untuk menentukan tingkat konsentrasi tepung beras ketan yang
terbaik terhadap mutu dodol pepaya. Rancangan yang digunakan adalah rancangan acak …

Permen jelly adalah jenis permen lunak dengan tekstur transparan dan kenyal hasil
pencampuran air, sari buah, gula dan bahan pembentuk gel. Rumput laut Kappaphycus …

Pemanfaatan bahan pangan lokal seperti labu kuning dalam menunjang program
pemerintah untuk penganekaragaman pangan, maka labu kuning diduga cocok untuk …

The aim of this study to get the best formulation dodol with Glutenioos Rice Flour and kepok
banana peelsin different ratios, as well as to determine the preference level panelists to …

Red guava as tropical fruit is widely cultivated in Indonesia. The abundant production of red
guava is not accompanied by the processing of this fruit with 30-40% post harvest damage …

This research aims to get the best treatment formulation and quality appropriate Indonesian
National Standar (1996) of Fruit Dodol based on ratio level of Pedada's flesh and Sticky Rice …

During the activities of transportation of tomatoes can be damaged due to the vibration
frequency of transport machinery and also the transport time. The presence of vibration …

The purpose of this study was to determine the best addition of red guava fruit (Psidium
guajava l.,) and sugar to wards the quality of fruit dodol. The experiment was arranged by …