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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 1 No 1 (2012)

DOI: https://doi.org/10.15294/fsce.v1i1

Published: 2012-07-01

Articles

STUDI KOMPARASI PEMBUATAN KERUPUK KEPALA UDANG DENGAN COMPOSITE FLOUR (Pati Ganyong dan Tepung Tapioka)

Rina Fusia Destrasia
PDF

PENGARUH KOMPOSIT TEPUNG KIMPUL DAN TEPUNG TERIGU TERHADAP KUALITAS COOKIES SEMPRIT

Prihatiningrum -
PDF

PENGARUH SUBSTITUSI TEPUNG SUKUN TERHADAP KUALITAS BROWNIES KUKUS

Dwi Asih Sunarwati, Rosidah -, Saptariana -
PDF

KANDUNGAN GIZI DAN DAYA TERIMA MAKANAN TAMBAHAN IBU HAMIL TRIMESTER PERTAMA

Latifah Nurhalimah, Siti Fathonah, Dyah Nurani
PDF

PENGGUNAAN ASAM SITRAT DAN NATRIUM BIKARBONAT DALAM MINUMAN JERUK NIPIS BERKARBONASI

Meilda Imanuela, Sulistyawati -, Muhammad Ansori
PDF

DAYA TERIMA DAN KANDUNGAN GIZI MAKANAN TAMBAHAN BERBAHAN DASAR UBI JALAR UNGU

Paramitha Rahayu, Siti Fathonah, Meddiati Fajri
PDF

PENGARUH PERENDAMAN TERHADAP KUALITAS DENDENG IKAN LELE

Wiwin Agustini
PDF
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Food Science and Culinary Education Journal

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