Vol. 1 No. 01 (2025): Juni 2025

Articles

• THE SUBTITUTION OF CASSAVA FLOUR IN MAKING MUWULDJI AS A CONTEMPORARY LOCAL FOOD CREATION

  Melananda Arta Mefiani1, Kurni Marifa

  1-14

  • pdf

• USE OF MACKAREL TUNA IN MAKING OTAKOLS AS AN EFFORT TO INCREASE PUBLIC CONSUMPTION INTEREST

  Nurul Umi Ramadhani, Kurni Marifa, M.Pd.

  15-30

  • pdf

• SUBSTITUTION OF TAPIOCA FLOUR WITH BLACK STICKY RICE FLOUR IN THE MAKING OF SOLO SERABI AS A HEALTHY SNACK

  Putri Rohmatul Ulya N.R, Ngabdul Munif

  31-47

  • pdf

• PUREE PURPLE SUBSTITUTION IN WINGKO PRODUCT DEVELOPMENT

  Nismara Cetta Rosyiidah, Minta Harsana

  48-56

  • pdf

• DEVELOPING INSTANT NOODLES USING BREADFRUIT FLOUR (Artocarpus altilis) FOR A SUBTITUTE AS AN EFFORT TO DIVERSIFY LOCAL FOOD

  Maurita Eka Suraningtyas, Ngabdul Munif

  57 - 66

  • pdf

• GUMYCHUPA (SORGHUM DRY CHOUX PASTE) HIGH FIBER LOCAL SNACK

  Febrian Ega Samudra, Afia Fauziah, M.Sc.

  67 - 80

  • pdf