Vol. 7 No. 1 (2009)

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Articles

Study of phytic acid and protein contents during velvet beans (Mucuna pruriens) tempe production with variation of size reduction and fermentation time

LAELA NUR ROKHMAH, CHOIRUL ANAM, SRI HANDAJANI, DIAN RACHMAWATI

1-9

Abstract Views: 214, File Views: 455

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Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch

SISWANTI SISWANTI, R. BASKORO KATRI ANANDITO, GODRAS JATI MANUHARA

10-21

Abstract Views: 188, File Views: 119

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Effect of tomato juice (Lycopersicum esculentum) on LDL cholesterol level of white rat

MUH. UMAR AL MOKHTAR, DIAN ARININGRUM, KUSTIWINARNI KUSTIWINARNI

22-30

Abstract Views: 153, File Views: 168

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The effect of koro glinding (Phaseolus lunatus) flour addition on chemical and organoleptic properties of wheat flour-made wet noodle substituted with purple sweet potato flour

ARI WIDYAS RINI, SRI HANDAJANI, DIAN RACHMAWANTI AFFANDI

31- 41

Abstract Views: 139, File Views: 105

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Influence of temulawak (Curcuma xanthorrhiza) flour addition in ration on carcass and abdominal fat percentage of male local rabbit

PRIYO WISMA PRAYOGI, PUDJO MARTATMO, Y.B.P. SUBAGYO

42-47

Abstract Views: 167, File Views: 112

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Fermentation kinetics in kombucha tea with tea kind variation based on its processing

MINANG ARDHENIATI, M.A.M. ANDRIANI, BAMBANG SIGIT AMANTO

48-55

Abstract Views: 390, File Views: 901

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