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Volume 2 Nomor 1
Volume 2 Nomor 1
Oktober 2021
DOI:
https://doi.org/10.54367/retipa.v2i1
Published:
2021-10-31
Artikel
Review: Kajian Manfaat Makanan Fungsional di Saat Pandemi Covid-19
Posman Sibuea
83-92
PDF
DOI :
https://doi.org/10.54367/retipa.v2i1.1483
Pengaruh Variasi Konsentrasi Tepung Kulit Ari Kopi Pada Tepung Terigu terhadap Mutu Biskuit
Apul Sitohang, Dewi Restuana Sihombing, Connie Daniela, Albert Einsten
93-101
PDF
DOI :
https://doi.org/10.54367/retipa.v2i1.1493
Analisis Kandungan Asam Lemak pada Minyak Ikan Belut
Maruba Pandiangan, Delima Panjaitan, April Dion Bangun
102-109
PDF
DOI :
https://doi.org/10.54367/retipa.v2i1.1486
Karakteristik Fisik dan Kimia Roti Tawar Substitusi Tepung Jagung Lokal Termodifikasi
Dewi Restuana Sihombing
110-116
PDF
DOI :
https://doi.org/10.54367/retipa.v2i1.1494
Pengaruh Perbandingan Bubuk Jahe dan Cengkeh serta Lama Penyimpanan terhadap Mutu Minuman Herbal Instant
Sanggam Dera Rosa Tampubolon, Bestur Manalu
117-125
PDF
DOI :
https://doi.org/10.54367/retipa.v2i1.1495
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