Vol 11, No 2 (2022)

Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan

DOI: https://doi.org/10.32502/jedb.v11i2

Table of Contents

Articles

ANALISA KIMIA SURIMI IKAN MUJAIR (Oreochromis mossambicus L.) yang DIPENGARUHI LAMA DAN JENIS PENYIMPANAN DINGIN
Heni Domonita Harahap, Suyatno Suyatno, Rudi Nurpajri
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1-6
PENGARUH JENIS KEMASAN PLASTIK DAN WAKTU PENYIMPANAN TERHADAP PENGAMATAN VISUAL KUE LAPIS TAPIOKA THE EFFECT OF TYPE OF PLASTIC PACKAGING AND STORAGE TIME ON VISUAL OBSERVATION OF TAPIOCA LAYER CAKE
Ade Vera Yani, Idealistuti Idealistuti, Nabila Ratna Komala
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7-13
CHEMICAL AND PHYSICAL ANALYSIS WITH A COMBINATION OF PURPLE SWEET FARM (Ipomea batatas L) AND WHEAT FLOUR IN BAKPAO PRODUCTION
Tiara Kurnia Khoerunnisa, Dasir Dasir, Triansyah Triansyah
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14-22
PHYSICAL CHANGES OF SURIMI MUJAIR FISH (Oreochromis mossambicus.L) LONG EFFECT AND COLD STORAGE TYPES
Suyatno Suyatno, Dasir Dasir
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23-30
ORGANOLEPTICAL TEST OF BAKPAO PRODUCTION WITH MIXTURE PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR
Liana Verdini, Suyatno Suyatno, Asep Dodo Murtado
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31-37