Vol 1, No 1 (2019)

DOI: http://dx.doi.org/10.33512/fsj.v1i1

The articles in this issue were authored/co-authored by authors from Indonesia.

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Table of Contents

Articles

ANTHOCYANIN AS NATURAL COLORANT: A REVIEW
Winda Nurtiana
PDF
1-7
THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR
Subekah Nawa Kartikasari, Puspita Sari, Achmad Subagio
PDF
8-19
SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION
Indah Juwita Sari, Handa Sukarya, Hesty Mustikawati, Kharisma Putri Budi Utami, Novi Safitri, Dwi Ratnasari
PDF
20-23
ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
Septi Rohmawati, Akhmad Mustofa, Yannie Asrie Widanti
PDF
24-30
PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU
Nurjanah Nurjanah, Agoes Mardiono Jacoeb, Diah Asih Asmara, Taufik Hidayat
PDF
31-39
BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID
Bayu Meindrawan, Vega Yoesepa Pamela
PDF
40-44
THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY
Taufik Hidayat, Zulfatun Najah, Nia Ariani Putri, Zulmaneri Zulmaneri
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45-53
HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
Zulfatun Najah, Nia Ariani Putri, Taufik Hidayat, Zulmaneri Zulmaneri
PDF
54-64