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About Journal

Food Science and Culinary Education Journal [P-ISSN 2252-6587]| E-ISSN 2829-355X] publishes articles of original researchs and conceptual studies with the scope which includes cookery education, food, food health, food processing technology, and nutrient.

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  3. Vol 11 No 2 (2022)

DOI: https://doi.org/10.15294/focuze.v11i2

Published: 2022-09-12

Articles

Tingkat Kesukaan dan Keamanan Cookies Coklat Substitusi Tepung Buah Mangrove Jenis Lindur (Bruguiera gymnorrhiza)

Ailan Romadhon, Rosidah Rosidah, Siti Fathonah, Bambang Sugeng Suryatna

37 - 41

PDF

Eksperimen Pembuatan Donat Panggang Subtitusi Tepung Bayam dan Tepung Kacang Hijau terhadap Tingkat Kesukaan dan Kandungan Protein serta Lemak

Agung Gunawan

42 - 47

PDF

Karakteristik Kimia dan Tingkat Kesukaan Inovasi Cookies Bagea Tepung Tempe

Anindita Candra Dewi, Meddianti Fajri Putri, Asih Kuswardinah, Bambang Triatma

48 - 54

PDF

Pembuatan Media Pembelajaran Video Animasi pada Materi Saus Dasar (Mother sauce) dan Turunannya di SMK Widya Praja Ungaran

Nada Arrumaisya Zatilhija, Wahyuningsih Wahyuningsih

55 - 62

PDF

Inovasi Bumbu Tabur Sambal Seruit: Aplikasinya pada Keripik Pisang khas Lampung

Dwi Kurniawati, Bambang Triatma, Asih Kuswardinah, Meddiati Fajri Putri

63 - 68

PDF
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Food Science and Culinary Education Journal

Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang