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The Effect of Adding Ruku-Ruku Plant Essential Oil (Ocimumm tenuiflorum L.) as a Source of Antioxidants in Lip Balm Preparations
This study aims to evaluate the effect of adding ruku-ruku (Ocimum tenuiflorum) essential oil on the characteristics and antioxidant activity of lip balm, as well as to determine the best formulation. The research...Diana Sylvi
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Tuty Anggraini
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Anggun Anggun
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Characterization and Quality Analysis of Puff Pastry Made with Corn-Based Dough
This study aimed to analyze the dough characteristics and quality of puff pastry with corn flour as a partial substitute for wheat flour. The use of local ingredients such as corn is important for supporting food...Anni Faridah
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Juliana Siregar
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Rahmi Holinesti
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Ranggi Rahimul Insan
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Wiwik Indrayeni
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Fitriyasih Fitriyasih
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Ade Raimuna
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Production, Characterization, and Application of Palm Fruit (Arenga pinnata Merr.) Flour in Boba Pearls
Widely consumed food products can be strategically fortified with dietary fiber to enhance population-level fiber intake. This study examined the physicochemical and functional properties of palm fruit flour to...Fauzan Azima
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Desniarti Desniarti
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Muhammad Iqbal
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Bunga Silvana Khaira
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The Effect of Ginger (Zingiber officinale) Extract Addition on The Characteristics of Chayote (Sechium edule (Jacq.) Sw.) Syrup
This study aimed to evaluate the effect of adding ginger ( Zingiber officinale ) extract on the physical, chemical, microbiological, and sensory properties of chayote ( Sechium edule ) syrup, a potential functional...Kharisma Amelia
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Diana Sylvi
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Kesuma Sayuti
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Effect of Adding Beet Puree (Beta vulgaris L) on the Characteristics of Dry Noodles Made from Wheat Flour with Substitution of Sorghum (Sorghum bicolor (L) Moench) Flour
This study aims to determine the effect of adding beet tuber puree on the characteristics of dry noodles made from wheat flour with sorghum flour substitution. This research design used Complete Randomized Design...Diana Sylvi
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Purnama Dini Hari
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Fadhillawati Fri Asma