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About The Authors
Aryanti Setyaningsih
Universitas Kusuma Husada Surakarta
Indonesia
Program Studi Gizi Program Sarjana
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Keywords
Acceptance Test
Antioksidan
Calcium Level
Cookies, Sorghum Flour, Pea Flour
Flour
Kata kunci : Edible coating, kitosan, pati jahe, mutu fillet ikan tenggiri
Kepok Banana Peel
Pakcoy Vegetable Extract
Pineapple
Proximate Level
Semprong, Biji Bunga Matahari, Quinoa, Zat Gizi
Tepung Pisang Kepok
Type 1 Diabetes Mellitus
Vitamin C Level
antioksidan
fisikokimia
kalsium
maltodekstrin
refrigerator
snack bar
tapioka
Penerbit:
Fakultas Teknologi Pertanian
Universitas Katolik Widya Mandala Surabaya
Jl. Dinoyo 42-44, Surabaya 60265
Indonesia
Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
Fakultas Teknologi Pertanian
Universitas Katolik Widya Mandala Surabaya
Jl. Dinoyo 42-44, Surabaya 60265
Indonesia
Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License