Peer-reviewed abstract
| Optimization of moringa (Moringa oleifera L.) effervescent tablet formulation with acid-base combinations using mixture design D-optimal | |
| Ade Chandra Iwansyah, Hilman Fauzi, Hari Hariadi, Wisnu Cahyadi |
| Optimization of temperature and reaction time on ultrasound-modified sweet potato starch | |
| Grace Maria Ulfa, Kiki Fibrianto, Widya Dwi Rukmi Putri, Simon Bambang Widjanarko |
| Antioxidant activities and physical properties of chocolate enriched with plant-based functional ingredients | |
| Dimas Rahadian Aji Muhammad, Fitriyah Zulfa, Didik Purnomo, Clysna Widiatmoko, Dwi Larasatie Nur Fibri |
| Galangal and ginger essential oils exerted microbial growth inhibitory activity and preservation potential on tofu | |
| Dwi Hartanti, Alwani Hamad, Asmiyenti Djaliasrin Djalil, Intan Nur Fadlilah, Muliastri Mentari |
| An updated review on the development of functional cocoa drinks | |
| Dimas Rahadian Aji Muhammad, Danar Praseptiangga, Aditya Pitara Sanjaya, Gusti Fauza |
| CHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF COOKIES CONTAINING CHLORELLA | |
| Alifia Nurul Fadila, DWIYANTARI WIDYANINGRUM |
| Ethnic Food Fermentation From Bengkulu as a Source of Lactic Acid Bacteria | |
| Yenni Okfrianti, Catur Herison, Fahrurrozi Fahrurrozi, Budiyanto Budiyanto |
| Incorporation of coconut dregs flour into gluten-free purple sweet potato crackers: a study on texture and color profile | |
| Nur Latifatus Zahroh, - Mojiono, Raden Faridz, Umi Purwandari |
| Sensory profile analysis of ready to drink chocolate using Rate All That Apply (RATA) method based on customer perception | |
| Gusti Fauza |
| Safety evaluation of Weissella confusa F213 and Lactobacillus rhamnosus FBB81, the promising probiotics candidates | |
| Ni Nengah Dwi Fatmawati, I Nengah Sujaya, Gede Ngurah Rsi Suwardana, Komang Ayu Nocianitri, I Ketut Mariadi, Ni Putu Sriwidyani, Ida Bagus Oka Winaya |
General Papers
| Sensory profile analysis of ready to drink chocolate using quantitative descriptive analysis (QDA) method | |
| Gusti Fauza |
| Sensory evaluation and characterization of spice-milk chocolate using Rate-All That-Apply (RATA) Method | |
| Gusti Fauza |