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• Substitusi Tepung Kedelai (Glyine Max L.) Terhadap Sifat Organoleptik Soybeans Cookies

  Ade Sareani, Luh Suranadi, Reni Sofiyatin

  1-7

  2019-07-18

  DOI : 10.32807/jgp.v4i1.122 Abstract View : 7131 PDF downloads: 2896

• Kajian Sifat Organoleptik Dan Masa Simpan Tempe Kedelai Dengan Beberapa Jenis Kemasan

  Supriadi Umami, I Ketut Swirya Jaya, Made Darawati, I Gde Narda Widiada

  142-148

  2019-07-17

  DOI : 10.32807/jgp.v3i2.121 Abstract View : 2951 PDF downloads: 1545

• Kajian Sifat Organoleptik Dan Kadar Air Selai Daging Kulit Pisang Kepok (Study Of Organoleptic Properties And Water Content Banana Kepok Peel Flesh Jam)

  NiLuh Evihari Santhi, Iketut Swirya Jaya, Reni Sofiyatin, AASP Chandradewi

  38-46

  2019-07-17

  DOI : 10.32807/jgp.v2i1.86 Abstract View : 1075 PDF downloads: 332

• Pengaruh Penambahan Pasta Kacang Merah Terhadap Sifat Organoleptik, Kadar Gizi Dan Angka Lempeng Total Mikroba Sosis Analog Kamete (Kacang Merah Tempe)

  Novi Aulia, Made Darawati, igde Widiada, iketut Swiryajaya

  86-92

  2019-07-17

  DOI : 10.32807/jgp.v3i2.113 Abstract View : 1801 PDF downloads: 436

• Pengaruh Penambahan Bubur Rumput Laut (Eucheuma Cottoni)Terhadap Sifatorganoleptik Dan Kadar Iodium Dodol Rumput Laut

  Dian Safitri, Igde Widiada, Iketut Swiryajaya, Reni Sofiyatin

  49-53

  2019-07-17

  DOI : 10.32807/jgp.v3i1.108 Abstract View : 1616 PDF downloads: 542