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Vol. 2 No. 2 (2022)
Vol. 2 No. 2 (2022)
DOI:
https://doi.org/10.58466/lipida.v2i2
Published:
2022-10-26
Full Issue
COVER & DAFTAR ISI (Bahasa Indonesia)
article
Pembuatan Cheese Stick dari Substitusi Tepung Tapioka Dengan Tepung Jagung
Cheese Sticks
Trian Adimarta
191-200
https://doi.org/10.58466/lipida.v2i2.851
PDF (Bahasa Indonesia)
ANALISIS SENSORI TERHADAP SIRUP BUAH PEDADA (Sonneratia caseolaris) DI KABUPATEN KETAPANG
SIRUP BUAH PEDADA
Isye Selvianti
201-208
https://doi.org/10.58466/lipida.v2i2.869
PDF (Bahasa Indonesia)
Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan)
Trian Adimarta, Marisa Nopriyanti, Irianto SP, Defi Defi
142-148
https://doi.org/10.58466/lipida.v2i2.372
pdf (Bahasa Indonesia)
FINANCIAL FEASIBILITY ANALYSIS OF YELLOW PUMKIN BREAD IN KETAPANG REGENCY, WEST KALIMANTAN
Ira Arianti, Ningrum Dwi Hastuti, Irfan Cholid, Jovan Mamel Lahagu
149-157
https://doi.org/10.58466/lipida.v2i2.780
pdf (Bahasa Indonesia)
Pareira, Elisabeth Michaela KAJIAN TERHADAP PERUBAHAN FISIK UMBI KENTANG (Solanum tuberosum L.) SELAMA PENYIMPANAN DI SUHU RUANG
Danella Nabila Balqis, Elisabeth Michaela Pareira, Nezly Nurlia Putri, Muhamad Rezka Fathan, Anisa Lismianisarie
158-165
https://doi.org/10.58466/lipida.v2i2.451
pdf (Bahasa Indonesia)
Response Acceptance of Stevia Sugar as a Substitute for Cane Sugar and Java Sugar in the Processing of Traditional Turmeric Acid Herbal Medicine
Lucky Damayanti, Triadinda Yudha Wardani, Chrystia Aji Putra
166-172
https://doi.org/10.58466/lipida.v2i2.456
pdf (Bahasa Indonesia)
THE EFFECT ADDITIONAL MORAGE LEAF FLOUR ON NUTRITIONAL VALUE GREEN BEAN COOKIES
Krisjayanti Ataqwa, Wadli Wadli, Yan El Rizal Unzilatirrizqi D
173-182
https://doi.org/10.58466/lipida.v2i2.729
pdf (Bahasa Indonesia)
Chemical Characteristics and Sensory Analysis of Pineapple Dodol With Comparison of Glutinous Rice Flour and Rice Flour
Erick Radwitya, Marisa Nopriyanti, Trian Adimarta, Ely Ernayani
183-190
https://doi.org/10.58466/lipida.v2i2.794
pdf (Bahasa Indonesia)
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