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  3. Vol. 2 No. 1 (2013)

Vol. 2 No. 1 (2013)

DOI: https://doi.org/10.32520/jtp.v2i1
Published: 2013-05-15

Articles

  • PENGARUH VARIASI KADAR AIR ADONAN TERHADAP SIFAT FISIK DAN TINGKAT KESUKAAN MUTIARA PATI GARUT (Maranta arundinaceae L.) REHIDRASI
    Agus Nuroso
    1-12
    • PDF
  • STUDI PENERIMAAN KONSUMEN PADA MINUMAN SERBUK LINTAH LAUT (Discodoris sp.)
    R. Marwita Sari Putri, Nurjanah Nurjanah, Kustiariyah Tarman
    13-21
    • PDF
  • INTRODUKSI PENGOLAHAN ’SALA LAUAK’ PANGANAN KHAS PARIAMAN SEBAGAI PANGAN KAYA NUTRISI
    Hermiza Mardesci
    22-28
    • PDF
  • PERBANDINGAN PENGGUNAAN KALSIUM KARBONAT DAN NATRIUM KARBONAT DALAM PEMISAHAN CANGKANG DAN KERNEL
    Vonny Indah Sari
    29-34
    • PDF
  • PENGOLAHAN NUGGET SAYUR
    Rujiah Rujiah, Retti Ninsix, Zinatal Hayati
    35-47
    • PDF
  • STUDI PEMBUATAN DODOL PISANG
    Rifni Novitasari
    48-56
    • PDF

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Contact Person :

Yulianti, S.Pd., M.Si

Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri - [email protected]       

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