DOI: https://doi.org/10.30997/jah.v7i1

Published: 2021-04-28

Articles

Antibacterial Effectiveness of Seaweed (Eucheuma cottonii) Extract with Different Solvent

Muhammad Fahrul, Ira Sari, Dian Iriani

001 - 008

DOI : https://doi.org/10.30997/jah.v7i1.3253
Abstract View : 21
PDF Downloads: 8
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Analysis of the Trading Margin of Micro Scale Tempe Processing Business in South Konawe Regency

Dhian Herdhiansyah, Nasrullah Nasrullah, La Rianda, Asriani Asriani

009 - 016

DOI : https://doi.org/10.30997/jah.v7i1.3373
Abstract View : 20
PDF Downloads: 7
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Consumer Acceptance on The Grilled Catfish (Pangasius hypophthalmus) in Different Smoking Materials and Methods

Raja Tayib, N Ira Sari, Tjipto Leksono

017 - 024

DOI : https://doi.org/10.30997/jah.v7i1.3322
Abstract View : 13
PDF Downloads: 7
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Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana)

Nursyawal Nacing, Ari Irawan, Sri Rejeki Retna Pertiwi, Aminullah Aminullah

025 - 034

DOI : https://doi.org/10.30997/jah.v7i1.3267
Abstract View : 9
PDF Downloads: 5
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Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata) Terhadap Sifat Kimia dan Sensori Pancake

Nina Hairiyah, Adzani Ghani Ilmannafian, Mella Wulandary

035 - 042

DOI : https://doi.org/10.30997/jah.v7i1.3201
Abstract View : 18
PDF Downloads: 9
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Karakteristik Fisikokimia dan Sensori Jelly Drink Sari Buah Mangga (Magnifera indica) dengan Penambahan Sari Buah buni (Antidesma bunius) dan Karagenan

M. Ikhsan Pratama Inonu, Noli Novidahlia, Tiana Fitrillia

043 - 054

DOI : https://doi.org/10.30997/jah.v7i1.4097
Abstract View : 15
PDF Downloads: 8
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Minuman Ekstrak Bayam Merah (Alternanthera amoena Voss) dengan Penambahan Ekstrak Jahe (Zingiber officinale) dan Gula Aren

Muhammad Fakih Kurniawan, Noli Novidahlia, Dwi Novian Irawanti

055 - 062

DOI : https://doi.org/10.30997/jah.v7i1.3204
Abstract View : 28
PDF Downloads: 9
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Organoleptic and Proximate Analysis of Natto (Yellow Soy Fermented Food by The Bacterium Bacillus subtilis natto)

Sahirman Sahirman

063 - 070

DOI : https://doi.org/10.30997/jah.v7i1.3481
Abstract View : 16
PDF Downloads: 7
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Proximate Study and Acceptance of “Abon Ikan” Using Different Fish Meats in Cilacap

khoeruddin wittriansyah, Ari Kristiningsih, Annas Setiawan Prabowo

071 - 078

DOI : https://doi.org/10.30997/jah.v7i1.3384
Abstract View : 11
PDF Downloads: 5
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Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon)

Anggi Angelita Hermaya, Edison Edison, Andarini Diharmi

079 - 086

DOI : https://doi.org/10.30997/jah.v7i1.3593
Abstract View : 11
PDF Downloads: 9
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Utilization of Green Tea Extract and Pineapple in Jelly Candy

Rizki Azhari, Noviar Harun, Dewi Fortuna Ayu

089 - 098

DOI : https://doi.org/10.30997/jah.v7i1.4148
Abstract View : 16
PDF Downloads: 14
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Physicochemical and Sensory Properties of Instant Perkedel using Kluwih Seed Flour and Potato Flour

Intan Kusumaningrum, Distya Riski Hapsari, Putri Nurul Fauziah

099 - 108

DOI : https://doi.org/10.30997/jah.v7i1.4035
Abstract View : 9
PDF Downloads: 6
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Pengaruh Umur Panen dan Metode Pengeringan terhadap Mutu Fisik Rumput Laut (Euchema spinosum)

Rosadi Rofik, Muhammad Firdaus Oktafiyanto, Syahiruddin Syahiruddin

109 - 116

DOI : https://doi.org/10.30997/jah.v7i1.3521
Abstract View : 10
PDF Downloads: 8 PENGARUH UMUR PANEN DAN METODE PENGERINGAN TERHADAP MUTU FISIK RUMPUT LAUT (Euchema spinosum) Downloads: 0
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