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Volume 2 Nomor 2
Volume 2 Nomor 2
April 2022
DOI:
https://doi.org/10.54367/retipa.v2i2
Published:
2022-04-28
Artikel
Merancang Minuman Fungsional Fruit Tea Nangka
Apul Sitohang
126-136
PDF
DOI :
https://doi.org/10.54367/retipa.v2i2.1892
Pengaruh Perbandingan Bubuk Jahe dan Cengkeh serta Lama Penyimpanan terhadap Mutu Minuman Herbal Instant
Sanggam Dera Rosa Tampubolon
137-144
PDF
DOI :
https://doi.org/10.54367/retipa.v2i2.1900
Pengaruh Pandemi Covid-19 Terhadap Pola Konsumsi Pangan Masyarakat Di Kota Medan
Posman Sibuea, Oktrin Nainggolan
145-152
PDF
DOI :
https://doi.org/10.54367/retipa.v2i2.1901
Potensi Minyak Ikan Gabus (Clarias sp.) sebagai Sumber Asam Lemak Omega 3 dan 6
Maruba Pandiangan
153-161
PDF
DOI :
https://doi.org/10.54367/retipa.v2i2.1895
Pengaruh Perbandingan Tepung Terigu dan Umbi Keladi Pada Pembuatan Mie Kering
Dewi Restuana Sihombing
162-169
PDF
DOI :
https://doi.org/10.54367/retipa.v2i2.1896
Pengaruh Perbandingan Nenas dan Jahe serta Konsentrasi Gula terhadap Mutu Permen
Connie Daniela
170-176
PDF
DOI :
https://doi.org/10.54367/retipa.v2i2.1897
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