DOI: https://doi.org/10.70124/at.vi

Published: 2025-09-18

Articles

Parboiled rice, Sensory, Steamin Effect of Steaming Time Variations of Physical and Sensory quality of Parboiled Rice in Local Paddy varieties in Central Aceh District

Effect of Steaming Time Variations of Physical and Sensory quality of Parboiled Rice in Local Paddy varieties in Central Aceh District

irwansyah irwan, Syahirman Hakim, Muhammad Zulfikar Nasuution, Syifa Saputra, Rustam Efendi

1-14

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Abstract views: 269 , PDF downloads: 265

Arrhenius kinetics on changes in the physical, chemical, and cooking quality of rice with a combination of amylose content and temperature during storage

Febriana Intan Permata Hati -, Joko Nugroho Wahyu Karyadi, Nursigit Bitoro, Iqbal, Diyah Yumeina, Olly Sanny Hutabarat, Mursalim, Khaeril Anwar Junaedi

15-22

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Abstract views: 190 , PDF downloads: 6

Optimization of Spiced Coffee Formulation using the Simplex Lattice Design (SLD) Method as a Functional Beverage Inspired by East Nusa Tenggara

Aprillia Ni'ma Fajaryanti, Beauty Suestining Diyah Dewanti, Susinggih Wijana

23-33

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Abstract views: 189 , PDF downloads: 211

Analysis Of The Effect Of Sugar Concentration On The Physical And Chemical Characteristics Of Candied Tomatoes

Muhpidah Muhpidah, Amran Laga, Maura Rahmah Tahta Naula, Gemala Hardinasinta, Arfina Sukmawati Arifin, Khaeril Anwar Junaedi

34-39

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Abstract views: 174 , PDF downloads: 204

Making Tempe From Peanuts (Arachis Hypogaea) As An Alternative To Soybeans (Glycine Max L.) In Making Tempe

Making Tempe From Peanuts

Khairunisa Khairunisa, Aniza Haridha Zain

40-47

PDF (Bahasa Indonesia)
Abstract views: 298 , PDF downloads: 533

THE EFFECT OF ADDITION OF PEANUT FLOUR (Arachis Hypogaea L.) ON THE NUTRITIONAL AND ORGANOLEPTIC QUALITY OF MOCHI BITES

Windi Dwi Cahyani, Denny Utomo

48-58

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Abstract views: 189 , PDF downloads: 244

The Potential of Eggshell Flour in Developing Various Natural Calcium-Based Food Innovations

Muhammad Bahrul Ilmi

59-63

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Abstract views: 138 , PDF downloads: 181

Application of Jicama Starch (Pachyrhizus erosus) and Turmeric (Curcuma longa) Edible Coating to Minimize Damage in Sapodilla Fruit (Manilkara zapota)

Edible Coating untuk Mempertahankan Kualitas dan Masa Simpan Buah Sawo

Kennis Rozana, Sarah Firdausia Damayanti

64-81

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Abstract views: 214 , PDF downloads: 214

The Effect of Adding Sweet Orange Peel in Various Concentrations and Fermentation Duration on the Physical and Chemical Properties of Nata de Citrus From Sweet Orange Juice (Citrus sinensis)

sheva Matlubah, Nirmala Fitria Firdhausi, Hanik Faizah

82-90

PDF (Bahasa Indonesia)
Abstract views: 139 , PDF downloads: 96

Potential of Palm Oil Fraction as Cocoa Butter Subtitute in Chocolate Products)

Iyola Brilianda, Juana Tamariska Putri Lahagu, Kahfiola Damayanti, Jihan Felisha Putri

91-97

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Abstract views: 139 , PDF downloads: 139

Automated Water and Nutrient Filling for the Reservoir of a Kratky Hydroponic for Pak Choi (Brassica rapa subsp chinensis) Cultivation

PENGISIAN AIR DAN NUTRISI OTOMATIS PADA RESERVOIR HIDROPONIK KRATKY UNTUK BUDIDAYA PAKCOY (Brassica rapa subsp chinensis)

Anri Kurniawan, Hanif Nur Fatih, Hanis Adila Lestari

98-107

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Abstract views: 145 , PDF downloads: 165

Innovation In Formulating Food Pairing Of Sparkling Serbat, A Traditional Beverage, As A Companion For Generation Z Sandwiches And Functional Mood Booster

HAMZAH AKRAM MAULANA, Davin Goneril, Auliadini Febrianti, Vonny Fabiola, Fhebyta Solafidae M, Angelica Virginia, Yohana. S. Kusuma Dewi

108-115

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Abstract views: 140 , PDF downloads: 120