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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

Chemical and Sensory Characteristics of Clover (Marsilea crenata) Powder Infusion with the Addition of Red Ginger (Zingiber officinale) ; Karakteristik Kimia dan Sensori Seduhan Serbuk Semanggi (Marsilea crenata) dengan Penambahan Jahe Merah (Zingiber officinale)

Authors : Linda Mei Velina; Lia Amalia; Muhammad Fakih Kurniawan

Subjects: clover leaf; red ginger; sensory

Source: Food Scientia: Journal of Food Science and Technology; Vol. 3 No. 1 (2023): January - June; 81-91 ; Food Scientia : Journal of Food Science and Technology; Vol 3 No 1 (2023): Janurai - Juni; 81-91 ;

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Academic Journal

TINGKAT KEPUASAN SISWA SMA TERHADAP PEMBELAJARAN KIMIA SECARA DARING PADA MATERI TERMOKIMIA

Authors : Hidayatillah, Sekar; Tunaza, Siti Nadhiva; Afandi, Fauzi Ahmad

Subjects: kepuasan siswa; online learning; pandemi covid-19

Source: Jurnal Pendidikan; Vol. 23 No. 1 (2022); 53-63 ; 2443-3586 ; 1411-1942 ; 10.33830/jp.v23i1

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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

PENGEMBANGAN BAHAN AJAR KIMIA RINTISAN SMA BERTARAF INTERNASIONAL KELAS XI MATERI LAJU REAKSI

Authors : Carera, Inova Putri; Dasna, I Wayan

Subjects: bahan ajar; chemical reaction; laju reaksi

Source: Jurnal Pendidikan; Vol. 13 No. 1 (2012); 1-12 ; 2443-3586 ; 1411-1942 ; 10.33830/jp.v13i1

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Academic Journal

KAJIAN SIFAT FISIK, KIMIA DAN FISIOLOGI TERHADAP BEBERAPA TINGKAT KEMATANGAN BUAH RAMBUTAN VARIETAS SI MACAN DI KABUPATEN GUNUNG KIDUL YOGYAKARTA

Authors : Siti Nurhayati

Subjects: Physical; chemical; physiological characteristics

Source: Jurnal Matematika Sains dan Teknologi; Vol. 5 No. 2 (2004); 85-96 ; 2442-9147 ; 1411-1934 ; 10.33830/jmst.v5i2

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