Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution by Nia Ariani Putri, Achmad Subagio, Nurud Diniyah

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ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR by Nezly Nurlia Putri, Nia Ariani Putri, Rahma Hariyanti

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Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Produksi Bontot: Pangan Lokal Banten by Nia Ariani Putri, Zulfatun Najah, Winda Nurtiana, Dian Anggraeni

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THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY by Taufik Hidayat, Zulfatun Najah, Nia Ariani Putri, Zulmaneri Zulmaneri

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HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING by Zulfatun Najah, Nia Ariani Putri, Taufik Hidayat, Zulmaneri Zulmaneri

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A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR by Nia Ariani Putri, Ila Maratush Shalihah, Alina Femi Widyasna, Riska Putri Damayanti

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Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate by Fany Dwi Wahyuni, Fitria Riany Eris, Nia Ariani Putri, Rifqi Ahmad Riyanto

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CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH by Lia Hairunnissa, Arni Komala Sari, Irawan Satrio Jati, Ila Maratush Shalihah, Sarah Dhia Akifah, Azizah Nur Izzati, Nia Ariani Putri, Zulfatun Najah

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