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Home > Archives > Vol 2, No 2 (2014)

Vol 2, No 2 (2014)

Table of Contents

Articles

KARAKTERISTIK ORGANOLEPTIK TEKSTUR STIK IKAN ASAP YANG DICOATING DENGAN PENAMBAHAN MIOFIBRIL DAN KOLAGEN IKAN SITUHUK HITAM (Makaira indica). [Organoleptical Texture Characteristics of Smoked Fish Stick, Coated with Addition of Myofibrils and Coll
Kristhina P. Rahael, Siegfried Berhimpon, Feny Mentang
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1
PENENTUAN UMUR SIMPAN KRIPIK PISANG KEJU GORONTALO DENGAN PENDEKATAN KURVA SORPSI ISOTERMIS.[Self-life Determination of Gorontalo Chesee Banana Chips Approach to Curve Sorption Isotherm Curve]
Merywati Maku, Christine F. Mamuaja, Dedie Tooy
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13
KARAKTERISASI SANTAN DI SULAWESI UTARA SEBAGAI BAHAN BAKU SANTAN INSTAN
Edward Barasi, Fety Fatimah, Christine F. Mamuaja
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20
KARAKTERISTIK GIZI ABON JANTUNG PISANG (Musa paradisiaca) DENGAN PENAMBAHAN IKAN LAYANG (Decapterus sp). [Nutritional Characteristics Abon of Banana Inflorescence ( Musa Paradisiaca )With Addition Of Scad Fish ( Decapterus sp)]
Christine F. Mamuaja, Yuannita Aida
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28
POTENSI PRODUKSI FRUKTOOLIGOSAKARIDA (FOS) MELALUI UJI TUMBUH KAPANG Aspergillus niger PADA BEBERAPA MEDIA BAHAN PANGAN ASAL SULAWESI UTARA (POTENCY FOR FRUCTOOLIGOSACCHARIDES PRODUCTION THROUGH GROWING TEST OF Aspergillus niger ON SOME TYPICAL FOODSTU
Meiske N. Mamuaja, Siegfried Berhimpon, Christine F. Mamuaja
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35


ISSN: 2338-4255