| ANALISA KUALITATIF FORMALIN PADA SAMPEL IKAN ASIN DI PASAR SEDERHANA KOTA BANDUNG L Noorrela, IP Munggaran Food Scientia : Journal of Food Science and Technology 1 (1), 49-57, 2021 | 14 | 2021 |
| Analisis nilai tambah dan strategi pengembangan industri olahan kulit buah naga di Kabupaten Banyuwangi, Jawa Timur AHH Slamet, DN Mutmainah, R Rizqullah, F Apriani Food Scientia: Journal of Food Science and Technology 2 (1), 20-47, 2022 | 9 | 2022 |
| EVALUASI PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA UKM DIMSUM XYZ DI KOTA BANDUNG E Sridaryati, DN Hakiki Food Scientia : Journal of Food Science and Technology 1 (1), 11-24, 2021 | 8 | 2021 |
| Strategi pengembangan jamu jawa tradisional cv. Santoso di kabupaten banyuwangi, jawa timur DN Mutmainah, AHH Slamet, DK Dewi, N Diniyah Food Scientia: Journal of Food Science and Technology 2 (1), 48-72, 2022 | 7 | 2022 |
| SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DALAM PEMBUATAN BOLU KUKUS A Resthi, Zukryandry Food Scientia : Journal of Food Science and Technology 1 (1), 37-48, 2021 | 7 | 2021 |
| Pengaruh suhu perendaman dengan larutan Natrium Metabisulfit terhadap karakteristik fisikokimia tepung labu kuning (Cucurbita moschata D.) Y Kristiani, R Rismaya, E Syamsir, DN Faridah Food Scientia: Journal of Food Science and Technology 2 (1), 1-19, 2022 | 6 | 2022 |
| Review of plant-based milk utilization as a substitute for animal milk I Maris, MR Radiansyah Food Scientia: Journal of Food Science and Technology 1 (2), 103-116, 2021 | 5 | 2021 |
| PENGARUH SUBTITUSI TEPUNG BERAS MERAH (ORYZA NIVARA) DENGAN PENAMBAHAN PISANG (MUSA PARADISIACA L) TERHADAP SIFAT FISIK DAN KIMIA ALMOND CRISPY AD Luthfi, BAP Artha Food Scientia : Journal of Food Science and Technology 1 (1), 58-68, 2021 | 5 | 2021 |
| Pengaruh Penambahan Kitosan Terhadap Cemaran Mikrobiologis pada Abon Pindang Tongkol (Euthynnus affinis) P Kusumaningsih Food Scientia: Journal of Food Science and Technology 2 (1), 99-118, 2022 | 3 | 2022 |
| ANALISIS KANDUNGAN LOGAM BERAT TIMBAL (Pb) PADA PRODUK OLAHAN SUSU EM Silalahi, E Purwanti Food Scientia : Journal of Food Science and Technology 1 (1), 1-10, 2021 | 3 | 2021 |
| Penilaian Mutu Secara Organoleptik Ikan Patin (Pangasius sp.) Segar Di Pasar Bauntung, Banjarbaru, Kalimantan Selatan FM Sudarmanto, I Setiawan Food Scientia: Journal of Food Science and Technology 2 (1), 85-98, 2022 | 2 | 2022 |
| Effect of Wild Honey (Apis dorsata Fabr.) Concentrations on pH and Organoleptic Values of Ultra High Temperatiure (UHT) Milk S Palilati, I Korompot Food Scientia: Journal of Food Science and Technology 1 (2), 142-152, 2021 | 1 | 2021 |
| The Effect of Variation of Tapioca Flour on The Level of Likes of Milkfish Presto (Channos channos Forsk) Meatballs T Pratiwi, DN Hakiki Food Scientia: Journal of Food Science and Technology 1 (2), 131-141, 2021 | 1 | 2021 |
| Physical Quality of Gamma Rays-Irradiated Meatball Stored At Room Temperature D Lasmawati, F Nurlidar, IM Pratama, H Widyastuti, AM Benita, ... Food Scientia: Journal of Food Science and Technology 1 (2), 69-86, 2021 | 1 | 2021 |
| The Antimicrobial Potency of White Turmeric (Curcuma ceasia) in Breadfruit Starch (Artocarpus altilis) Edible Film N Suhartatik, M Karyantina, CE Setyaningsih Food Scientia: Journal of Food Science and Technology 2 (1), 73-84, 2022 | | 2022 |
| The Quality Test of Palm Cooking Oils in Entikong, West Kalimantan T Juniarto, ID Isnasia Food Scientia: Journal of Food Science and Technology 1 (2), 117-130, 2021 | | 2021 |
| The Implementation of 2D Barcodes on Food Labels as a Monitoring Measure of The National of Drug and Food Control (BPOM) D Setiawanti Food Scientia: Journal of Food Science and Technology 1 (2), 87-102, 2021 | | 2021 |
| PENGARUH PENAMBAHAN EKSTRAK BAWANG PUTIH DAN CABAI PADA TELUR ASIN ITIK TERHADAP KANDUNGAN PROTEIN, TOTAL MIKROBA, DAN TINGKAT KESUKAAN KONSUMEN Sumarsih, A Fauziyyah Food Scientia : Journal of Food Science and Technology 1 (1), 25-36, 2021 | | 2021 |
Dini Nur HakikiDosen Teknologi Pangan, FST Universitas TerbukaVerified email at ecampus.ut.ac.id
