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FTP UKWMS
Jun 3, 20222 min read
FTJC (Food Technology Journalistic Competition) 2022 : Functional Foods
Gambar 1. Pelaksanaan Acara FTJC 2022 Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, melaksanakan acara Food...
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ignasiusanggara
Mar 2, 20221 min read
Tim 1
Sedadu Rempah: Inovasi Cube Rempah Kaya Antioksidan Berbasis Rempah Lokal untuk Menghadapi Masa New Normal
259 views0 comments
livia della
Mar 2, 20221 min read
Tim 2
Zingiboost Jelly: Pemanfaatan Jahe Merah pada Jelly untuk Meningkatkan Imunitas dalam Menghadapi Era New Normal COVID-19
2,034 views0 comments
ignasiusanggara
Mar 2, 20221 min read
Tim 3
Geniffles: Vegan Croffle Berbahan Tepung Umbi Gembili dengan Isian Buah Buni Kering sebagai Kudapan Tinggi Serat dan Antioksidan di Kala...
657 views0 comments
ignasiusanggara
Mar 2, 20221 min read
Tim 4
Kahealtea: Teh Kayu Bajakah dan Bunga Rosella sebagai Jagoan Tingkatkan Imunitas Tubuh
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ignasiusanggara
Mar 2, 20221 min read
Tim 5
Pudding Tepung Ubi Jalar Oranye (Ipomoea batatas) Pencegah Stunting dan Penambah Daya Tahan Tubuh yang Bergizi serta Bernilai Ekonomis...
516 views0 comments
foodtech.femy.a.18
Nov 3, 20211 min read
P-1
Processing of "Mie Lethek", Indonesian Noodle Made from Fermented Cassava Flour Authors: Nurhayati, N., Subagio, A., Belgis, M., Suswati,...
26 views0 comments
foodtech.femy.a.18
Nov 3, 20211 min read
P-5
Physicochemical and Microbiological Characteristics of Fruit-Based Kombucha Authors: Zubaidah, E., Cahyadi, A. B., Srianta, I. and...
21 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-2
Labeling System in Digital Marketing in the Development of Processed Seafood Products in Demak Regency Authors: Okti Ruenda, M.P. Ch....
35 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-4
Efficacy of Soy Biopeptide on Serum Iron, Serum Ferritin and Hemoglobin levels of Adolescents in Pandeglang Districts in Indonesia...
18 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-3
Analysis of Umami Taste in Seaweed-based Seasonings using The Omission Test Author: Alberta Rika Pratiwi, Victoria Kristina Ananingsih...
24 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-6
Effects of Frozen Storage Duration on The Physicochemical and Sensory Properties of Cassava Stick Authors: C. Y. Trisnawati, A. M....
13 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-7
Potency of Pluchea (Pluchea indica Less) Leaves to Increase Functional Value of Wet Noodles Authors: P. S. Widyawati, L. M. Y. D....
64 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-8
The Effect of Hot Water Extract of Pluchea Leaf Powder on the Physicochemical and Sensory Properties of Wet Noodles Authors: P. S....
20 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-9
The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportions of Tapioca and Wheat Flour Authors: M. K....
77 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-10
Improving the Sensory Properties of Bread Incorporated with Monascus-Fermented Durian Seeds and Rice Bran Authors: Goberto, M. A.,...
7 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-11
Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour Authors:...
12 views0 comments
foodtech.femy.a.18
Nov 2, 20211 min read
P-12
Enhancing the Probiotic, Physicochemical and Organoleptic Properties of Soygurt with Purple Sweet Potato (Ipomoea batatas L) Paste...
187 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-13
Effect of Concentration and Type of Stabilizer on Physical Properties of Carrot Pineapple Velva Authors: Adrianus Rulianto Utomo,...
12 views0 comments
Zerren Aprilla
Nov 2, 20211 min read
P-14
The Food Industry Supply Chain in The Light of COVID-19: The Constrains and Development of Measures to Ensure Food Safety and Quality...
11 views0 comments