Optimization of Pudding Formulation Using Noni (Morinda citrifolia L.) Seen from Antioxidant Content and Sensory Characteristics

by Kristiawan Prasetyo Agung Nugroho, Monika Rahardjo, Apfia Jovitatera
Published 2019-02-01

KARAKTERISTIK FISIK, SENSORI, SERTA AKTIVITAS ANTIOKSIDAN ROTI GANDUM DENGAN TAMBAHAN SERBUK TEH HIJAU

by Monika Rahardjo, Franzesca Dwi Wahyu, Erfina Trivena Nadia
Published 2020-03-01

Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya

by Monika Rahardjo, Ristia Widi Astuti, Dhanang Puspita, Monang Sihombing
Published 2020-01-01

Effect of the Extraction Solvent Polarity and the Ratio of Feed and Solvent on the Phytochemical Content and Antioxidant Activity of Red Betel Leaves (Piper crocatum)

by Monika Rahardjo, Gelora Mangalik, Monang Sihombing, Junet Franzisca da Costa
Published 2018-03-01