Vol. 2 No. 2 (2022)

Artcle

• Karakteristik Kimia dan Analisis Sensori Pada Dodol Nanas Dengan Perbandingan Tepung Ketan dan Tepung Beras

  Erick Radwitya, Marisa Nopriyanti, Trian Adimarta, Ely Ernayani

  7-13

  https://doi.org/10.58466/lipida.v2i2.1393

  • pdf (Bahasa Indonesia)

• Making Cheese Sticks from Tapioca Flour Substitution with Corn Flour

  Trian Adimarta

  22-31

  https://doi.org/10.58466/lipida.v2i2.1399

  • PDF (Bahasa Indonesia)

• Sensory Analysis For Mangrove Apple Syrup (Sonneratia Caseolaris) In Ketapang Regency

  Isye Selvianti

  37-44

  https://doi.org/10.58466/lipida.v2i2.1401

  • PDF (Bahasa Indonesia)

• Study Of Physical Changes In The Age Of Potatos (Solanum tuberosum L.) During Storage At Room Temperature

  Elisabeth Michaela Pareira, Nezly Nurlia Putri, Danella Nabila Balqis, Muhamad Rezka Fathan, Anisa Lismianisarie

  54-60

  https://doi.org/10.58466/lipida.v2i2.1413

  • PDF (Bahasa Indonesia)

• Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan)

  Trian Adimarta, Marisa Nopriyanti, Irianto SP, Defi Defi

  1-6

  https://doi.org/10.58466/lipida.v2i2.1391

  • pdf (Bahasa Indonesia)

• Analisis Kelayakan Finansial Usaha Roti Labu Kuning Di Kabupaten Ketapang Kalimantan Barat

  Ira Arianti, Ningrum Dwi Hastuti, Irfan Cholid, Jovan Mamel Lahagu

  14-21

  https://doi.org/10.58466/lipida.v2i2.1398

  • pdf (Bahasa Indonesia)

• Response to 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

  32-36

  https://doi.org/10.58466/lipida.v2i2.1400

  • pdf (Bahasa Indonesia)

• The Effect Additional Morage Leaf Flour On Nutritional Value Green Bean Cookies

  Krisjayanti Ataqwa, Wadli Wadli, Yan El Rizal Unzilatirrizqi D

  45-53

  https://doi.org/10.58466/lipida.v2i2.1402

  • pdf (Bahasa Indonesia)