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As the first journal published by the Department of Gastronomy, State University of Jakarta. This first volume contains various topics related to food. In this edition, there is a review article on the exclusion of dietary cholesterol from specific food restrictions. Then four food research articles, the substitution of puree banana peel in making banana cake, the effect of the heating process on making of instant Oncom, consumer acceptance of chocolate Ganache, and consumer acceptance of the addition of fresh Fettuccini with breadfruit.
Sebagai jurnal pertama yang diterbitkan oleh Jurusan Tata Boga, Universitas Negeri Jakarta. Volume pertama ini berisikan berbagai topik yang berkaitan dengan boga. Dalam edisi ini terdapat satu buah artikel review mengenai batasan konsumsi makanan bagi penderita kolesterol di Indonesia dibandingkan dengan aturan yang ada dunia. Kemudian empat buah artikel penelitian boga yaitu penambahan subsitusi puree kulit pisang dalam pembuatan banana cake, pengaruh teknis pemanasan terhadap pembuatan oncom instan, daya terima konsumen terhadap coklat Ganache, dan daya terima konsumen terhadap penambahan sukun dalam pasta segar Fetuccini.
JSB (Jurnal Sains Boga) is Open Access articles published under the Creative Commons CC BY-NC-SA License This license permits use, distribution and reproduction in any medium for non-commercial purposes only, provided the original work and source is properly cited. Any derivative of the original must be distributed under the same license as the original
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