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Collection : Jurnal Online Universitas Terbuka

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Academic Journal

The Effect of Substitution of Red Rice Flour (Oryza nivara) With Addition of Banana (Musa paradisiaca L.) on the Physical and Chemical Properties of Almond Crispy ; Pengaruh Substitusi Tepung Beras Merah (Oryza nivara) dengan Penambahan Pisang (Musa paradisiaca l.) Terhadap Sifat Fisik dan Kimia Almond Crispy

Authors : Luthfi, Ageng Dwi; Pury Artha, Bareta Agdia

Subjects: almond crispy; kukis; pisang

Source: Food Scientia: Journal of Food Science and Technology; Vol. 1 No. 1 (2021): January - June; 58-68 ; Food Scientia : Journal of Food Science and Technology; Vol 1 No 1 (2021): Januari - Juni; 58-68 ;

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Academic Journal

Sensory and Chemical Characteristics of Mochi with Substitution of Kepok Banana (Musa acuminate L.) Peel Flour ; Karakteristik Sensori dan Kimia Mochi dengan Substitusi Tepung Kulit Pisang Kepok (Musa acuminate L.)

Authors : Muhammad Fakih Kurniawan; Titi Rohmayanti; Siti Nova Isda Dwiyanti

Subjects: banana peel; cake; consumer

Source: Food Scientia: Journal of Food Science and Technology; Vol. 3 No. 2 (2023): July - December; 181-192 ; Food Scientia : Journal of Food Science and Technology; Vol 3 No 2 (2023): Juli - Desember;

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Academic Journal

PRODUKSI MIKOINSEKTISIDA DARI PROPAGUL KAPANG Beauveria Bassiana

Authors : Wahyudi, Priyo

Subjects: entomopathogenic fungi; mycoinsecticide; solid substrate fermentation

Source: Jurnal Matematika Sains dan Teknologi; Vol. 9 No. 2 (2008); 68-79 ; 2442-9147 ; 1411-1934 ; 10.33830/jmst.v9i2

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