Evaluating Arrowroot Starch Modification and Application in Wet Noodles by Aprilia Bertha Puspitasari, Godras Jati Manuhara, Dwi Larasatie Nur Fibri, Dimas Rahadian Aji Muhammad

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Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract by Rossi Indiarto, Jennie Aurellia Herwanto, Fitry Filianty, Elazmanawati Lembong, Edy Subroto, Dimas Rahadian Aji Muhammad

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Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract by Rossi Indiarto, Rizal Wahyudi Al-Amin, Mohamad Djali, Edy Subroto, Dimas Rahadian Aji Muhammad, Bangkit Wiguna

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Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute by Rossi Indiarto, Rizha Gustian Firdaus, Herlina Marta, Edy Subroto, Dimas Rahadian Aji Muhammad, Adi Md Sikin

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Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract by Rossi Indiarto, Diandra Yustika Febianti, Mahani Mahani, Edy Subroto, Aldila Din Pangawikan, Mohd Nizam Lani, Dimas Rahadian Aji Muhammad

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Introduksi Teknologi Tepat Guna pada Industri Rumah Tangga (IRT) “Rambak Eco” Surakarta untuk Meningkatkan Efisiensi Proses Produksi dan Kualitas Produk by Setyaningrum Ariviani, Lia Umi Khasanah, Dwi Ishartani, Siswanti Siswanti, Windi Atmaka, Gusti Fauza, Dimas Rahadian Aji Muhammad, Muhammad Zulfan Hawari

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