Vol 1, No 1 (2019)

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

1-7

THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR

Subekah Nawa Kartikasari, Puspita Sari, Achmad Subagio

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

20-23

ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN

Septi Rohmawati, Akhmad Mustofa, Yannie Asrie Widanti

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

31-39

BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID

Bayu Meindrawan, Vega Yoesepa Pamela

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

45-53

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING

Zulfatun Najah, Nia Ariani Putri, Taufik Hidayat, Zulmaneri Zulmaneri

54-64

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