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Vol 17, No 2 (2020) Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste Abstract  PDF
Kresna Mulya Santosa, Supriyadi Supriyadi, Sri Anggrahini, Yudi Rahmadian
 
Vol 16, No 2 (2019) Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe Abstract  PDF
Suci Apsari Pebrianti, Muhammad Nur Cahyanto, Retno Indrati
 
Vol 15, No 1 (2018) Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana) Abstract  PDF
Muhammad Nur Buwono, Bambang Sigit Amanto, Esti Widowati
 
Vol 14, No 1 (2017) Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles Abstract  PDF
Isworo Rukmi, Devia Kusmawati Arfina, Endang Kusdiyantini
 
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