Source: Canrea Journal: Food Technology, Nutritions, and Culinary Journal; VOLUME 5 ISSUE 2, DECEMBER 2022; 139-150 ; jurnal1; VOLUME 5 ISSUE 2, DECEMBER 2022; 139-150 ; 2621-9468

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Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality

Authors : Nizori, Addion; Mursyid, Mursyid; Ananda, Rizki

Subjects: Dark Chocolate; Sonneratia Alba; Mangrove Leaves

Source: Canrea Journal: Food Technology, Nutritions, and Culinary Journal; VOLUME 8 ISSUE 2, DECEMBER 2025; 360-376 ; jurnal1; VOLUME 8 ISSUE 2, DECEMBER 2025; 360-376 ; 2621-9468

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KARAKTERISTIK ES KRIM SUSU KAMBING DENGAN PENAMBAHAN SARI JERUK SAMBAL (CITRUS AMBLYCARPA) ; KARAKTERISTIK ES KRIM SUSU KAMBING DENGAN PENAMBAHAN SARI JERUK SAMBAL (Citrus amblycarpa)

Authors : Dewi, Yohana Sutiknyawati Kusuma

Subjects: Citrus amblycarpa Goat Milk; Ice Cream; Citrus amblycarpa

Source: Jurnal Agritechno; Jurnal Agritechno Vol. 17, Nomor 1, April 2024; 1-10 ; 2656-2413 ; 1979-7362 ; 10.70124/at.vi

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Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe

Authors : Astawan, Made; Prayudani, Ayu P G; Hadiningtias, Primanisa

Subjects: Sensory Profile; Shelf-life; Tea Extract

Source: Canrea Journal: Food Technology, Nutritions, and Culinary Journal; VOLUME 7 ISSUE 1, JUNE 2024; 1-14 ; jurnal1; VOLUME 7 ISSUE 1, JUNE 2024; 1-14 ; 2621-9468

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The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance

Authors : Sumartini; Gurusmatika, Sellen; Amira, Wan

Subjects: Stick; Seaweed; Food Additive

Source: Canrea Journal: Food Technology, Nutritions, and Culinary Journal; VOLUME 4 ISSUE 2, DECEMBER 2021; 102-113 ; jurnal1; VOLUME 4 ISSUE 2, DECEMBER 2021; 102-113 ; 2621-9468

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STUDI PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG DAUN SINGKONG (MANNIHOT UTILISSIMA): (The Making Of Brownies Substituted with Cassava (Mannihot utilissima) Leaf Flour)

Authors : Zainal, Zainal; Laga, Amran; Rahmatiah, Rahmatiah

Subjects: Brownies; Cassava (Mannihot utilissima); Cassava Leaves Flour

Source: Canrea Journal: Food Technology, Nutritions, and Culinary Journal; VOLUME 1 ISSUE 1, JUNI 2018; 11-22 ; jurnal1; VOLUME 1 ISSUE 1, JUNI 2018; 11-22 ; 2621-9468

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PENGARUH PEMANASAN BERULANG (TYNDALISASI) SAUS SPAGHETTI IKAN TUNA TERHADAP DAYA TERIMA DAN PENDUGAAN UMUR SIMPAN DENGAN METODE AKSELERASI MODEL PERSAMAAN ARRHENIUS: (Influence of The Recurrent Heating (Tyndalization) Spaghetti Sauce of Tuna on The Acceptance and Estimation of Shelf Life with Acceleration Method of Arrhenius Equation Model)

Authors : Bilang, Maryati; Dirpan, Andi; Sakinah, Nur

Subjects: Tomato; Tuna; Spaghetti Sauce

Source: Canrea Journal: Food Technology, Nutritions, and Culinary Journal; VOLUME 1 ISSUE 2, DESEMBER 2018; 98-106 ; jurnal1; VOLUME 1 ISSUE 2, DESEMBER 2018; 98-106 ; 2621-9468

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فلترة النتائج

Effect of yeast concentration and fermentation time on the characteristics of tuak from coconut sap

Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality

KARAKTERISTIK ES KRIM SUSU KAMBING DENGAN PENAMBAHAN SARI JERUK SAMBAL (CITRUS AMBLYCARPA) ; KARAKTERISTIK ES KRIM SUSU KAMBING DENGAN PENAMBAHAN SARI JERUK SAMBAL (Citrus amblycarpa)

Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe

The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance

STUDI PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG DAUN SINGKONG (MANNIHOT UTILISSIMA): (The Making Of Brownies Substituted with Cassava (Mannihot utilissima) Leaf Flour)

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