Vol 12, No 2 (2023)

Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan

DOI: https://doi.org/10.32502/jedb.v12i2

Table of Contents

Articles

Effect of Mocaf Flour Formulation (Modified Cassava Flour) and Wheat Flour with Various Cooking Methods ofthe Carbohydrate Levels of Bolu Kojo
Ade Vera Yani, Idealistuti Idealistuti, Nur Izzatul Maghfiroh
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1-6
Dietary Fiber as a Good Functional Food Source (Thoyyib) for Digestion
Mujianto Mujianto, Burhanuddin Harahap, Muhammad Dusturuddin Robbany, Nico Syahputra Sebayang
PDF
7-13
Karakteristik mutu kimia dan uji indrawi pempek ikan tenggiri pasir dengan penambahan albumin
Suyatno Suyatno, Dasir Dasir, Agus Kuswanto
PDF
14-21
STUDY OF DIFFERENCES IN FERMENTATION CONDITIONS AND INOCULUM CONCENTRATION IN THE MANUFACTURING OF GRAPE VINEGAR (Vitis vinifera L.)
Marchell Aditya Pratama, Warkoyo Warkoyo, Mujianto Mujianto
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22-36
Physical Characteristics Of Garut Starch Based Edible Film With The Addition Of Aloe Vera Gel (Aloe Vera)
Sallwa Asrofil Masru’ah, Warkoyo Warkoyo
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37-46