MAIN MENU
SUBMISSIONS
PUBLICATIONS
INFORMATIONS
Food Science Journal Vol 3 No 1 contains various topics related to food. In this edition there are five articles from various researchers, namely the effect of types of rice to characteristics of rice flakes, the effectiveness of video learning media for making chiffon cakes for learning outcomes from D3 Food Catering students in continental pastry class, effect of the substitution of chicken feet on chicken sausage towards consumer’s acceptance, the effect of drying time on the quality of dried kweni mango butter cake, the influence of natural yeast sourdough with potato addition in toward sensory quality of soft roll bread.
Pada jurnal sains boga terbitan Volume 3 Nomor 1 ini berisikan berbagai topik yang berkaitan dengan boga. Dalam edisi ini terdapat lima buat artikel hasil penelitian yaitu mengenai pengaruh jenis beras terhadap karakteristik flakes, efektivitas media video pembelajaran pembuatan chiffon cake terhadap hasil belajar mahasiswa D3 Tata Boga pada mata kuliah kue kontinental, pengaruh substitusi ceker ayam pada pembuatan sosis ayam terhadap daya terima konsumen, pengaruh lama pengeringan terhadap kualitas butter cake mangga kweni kering, dan pengaruh penggunaan ragi alami sourdough dengan penambahan kentang pada pembuatan roti soft roll terhadap kualitas mutu sensoris.
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
JSB (Jurnal Sains Boga) this site and metadata is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License