Jurnal Sains Boga

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Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024

Jurnal Sains Boga, published in Volume 7 Number One, contains various topics related to the field of culinary arts and nutrition education. In this edition there are five research articles, namely regarding the acceptability of biscotti products substituted for black sticky rice flour; Comparison of shelf life and sensory assessment of wet noodles with the addition of melinjo leaf extract (Gnetum gnemon L) as a natural preservative; Effect of substitution of almond flour with soybean flour on the physical properties and acceptability of marzipan; Acceptance of fudgy brownies substituted with carob powder; and Development of a Canva-based toddler nutrition e-module in applied nutrition courses.

Published: 2024-05-31

Articles

Development of a Canva-Based Toddler Nutrition E-Module in Applied Nutrition Courses

Azzahra Zakiah, Nur Riska, Rusilanti

1-13
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Comparison of Storability and Sensory Assessment of Wet Noodles with the Addition of Melinjo Leaf Extract (Gnetum gnemon L) as a Natural Preservative

Ayu Wiji Lestari, Akhmad Mutohhar, Akhmad Faried Yusuf , Iffah Muflihati, Sari Suhendriani

14-23
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Acceptability of Fudgy Brownies with Carob Powder Substitution

Kamilia Karimah, Ai Mahmudatussa’adah, Rita Patriasih

24-35
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The Effect Of Substitution Of Almond Flour With Soybean Flour On The Physical Properties And Acceptability Of Marzipan

Dinda Marifatul Azizah, I Gusti Ayu Ngurah Singamurni, Alsuhendra

36-45
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