Vol. 2 No. 2 (2022)

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)