Vol. 10 No. 2 (2023): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)

DOI: https://doi.org/10.23969/pftj.v10i2

Published: 2023-11-30

Full Issue

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Articles

ANALISIS KUALITAS ES KRIM DENGAN PENAMBAHAN BUAH SENDUDUK

Yolanda Intan Sari

35-39
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COMPARATIVE EFFECT OF WATERMELON SKIN (Citrullus lanatus (thunb.)) JUICE WITH MORINGA OLEIFERA LEAF JUICE AND CARAGENAN CONCENTRATION ON THE CHARACTERISTICS OF JELLY DRINK

Neneng Suliasih Suliasih

40-46
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LOCAL MICROORGANISMS OF BANANA WEEVIL (Musa paradisiaca A.) USING RICE WASHING WATER MEDIA (Oryza sativa L.) WITH VARIATIONS IN THE CONCENTRATION OF SUCROSE FOR STRIPPING PEPPER SEEDS

Dede Zainal Arief

47-50
- pdf (Bahasa Indonesia)
PERUBAHAN MUTU BUAH PEPAYA (CARICA PAPAYA L) VARIETAS IPB 9 (CALINA) SELAMA PENYIMPANAN PASCA SIMULASI TRANSPORTASI

Pandu Legawa Ismaya

51-56
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KAJIAN UMUR SIMPAN BUMBU SERBUK JAMUR TIRAM (PLEUROTUS OSTREATUS) MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT)

Sumartini

57-63
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NUTRITION AND ANTIOXIDANT ANALYSIS OF RAW AND STEAMED TUBES FROM GANYONG (Canna edulis Kerr.) LEMBANG LOCAL CULTIVER

Rini Triani, Nabila Marthia, Shalli Nurhawa, Ina Siti Nurminabari

64-69
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