Published: 2026-05-25

Articles

Pengaruh Maltodekstrin Terhadap Sifat Fisikokimia dan Antioksidan pada Minuman Instan Jahe Merah-Kunyit Putih

Maltodextrin Effect on the Physicochemical and Antioxidant Properties of Instant Red Ginger-White Turmeric Drink

Jefreanto Jefreanto, Andi Marlisa Bossa Samang, Nurlaela Nurlaela, Rizka Aulia Safarni, Margaretha Hanna Tiffany

1-15

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Karakterisasi Mutu Kimia, Sensori, dan Mikrobiologis Ikan Peda di Pasar Tradisional dan Pasar Modern

Characterization of the Chemical, Sensory, and Microbiological Quality of Peda Fish in Traditional and Modern Markets

Finna Aura Ramadhani, Adriana Monica Sahidu, Veryl Hasan

16-28

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Transformasi Genetik Tanaman Serealia berbasis Agrobacterium Tumefaciens: Tinjauan Kemajuan dan Dampaknya terhadap Produktivitas Pertanian.

Genetic Transformation of Cereal Crops Based on Agrobacterium Tumefaciens: A Review of Progress and Its Impact on Agricultural Productivity.

Fenny Hasanuddin, Yusminah Hala

29-42

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Pengaruh Penambahan Kayu Manis dan Cengkeh terhadap Minuman Tepache Kulit Nanas (Ananas Comosus L.)

The Effect of Adding Cinnamon and Cloves to Pineapple (Ananas Comosus L.) Skin Tepache Drink

Gusmiyanti Sam, Rukmelia Rukmelia

43-51

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Pengaruh Waktu Fermentasi terhadap Karakteristik Minuman Tepache Gula Kelapa

Effect of Fermentation Time on the Quality of Tepache Beverage Coconut Sugar

Jihan Salsa Olii, A. Nurfitriani, Satriawati Pade, Tri Handayani, Asriani Laboko, Asniwati Zainuddin, Ika Okhtora Angelia

52-65

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Analisis Kualitas Daging Kerbau dan Daging Sapi Menggunakan Uji pH, Daya Ikat Air, dan Uji Eber

Analysis of Buffalo and Beef Meat Quality Using pH Test, Water Holding Capacity, and Eber Test

Suci Rahmi, Asrul Asrul, Lia Angraeni, Mirza Angriawin, Hasanuddin Husin

52-62

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