Vol. 13 No. 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)

DOI: https://doi.org/10.23969/pftj.v13i2

Published: 2026-07-27

Articles

SENSORY QUALITY ANALYSIS OF FETTUCINE PASTA WITH MORINGA LEAF EXTRACT SUBSTITUTION

zahwa devilia, Rahmi Holinesti, Wiwik Gusnita, Riski Gusri Utami

45-53
- pdf
KARAKTERISTIK KIMIA DAN SENSORI COOKIES BEBAS GLUTEN BERBASIS TEPUNG SORGUM (Sorghum bicolor L.) DENGAN VARIASI PENAMBAHAN CHIA SEED (Salvia hispanica L.)

Sipa Nurajijah, Atia Fizriani, Anita Khairunnisa

54-63
- pdf (Bahasa Indonesia)
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TORTILLA CHIPS BERBASIS KOMPOSIT TEPUNG SORGUM (Sorghum bicolor) DAN PATI SINGKONG

NURKHANA AFIPAH, Atia Fizriani, Fathya Rahmina

64-72
- pdf (Bahasa Indonesia)