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Vol 4 No 1 (2021): Jurnal Sains Boga
Food Science Journal Vol 4 No 1 contains various topics related to food. In this edition there are five articles from various researchers, namely to the effect of the length of the time of final fermentation (final proofing) in making Japanese Milk Bread, the substitution of egg yolks with tofu in making Pukis cake, the effect of the application of the debate method on the activeness of students in the nutritional content of regulatory substances at SMKN 32 Jakarta, the effect of moringa leaf flour addition percentage in the making of cupcake to the acceptence of costumers, and the influence corn flour substitute on making semprit cookies with different percentages towards consumer acceptability.
Pada jurnal sains boga terbitan volume empat dengan nomor satu ini berisikan berbagai topik yang berkaitan dengan boga. Dalam edisi ini terdapat lima buah artikel hasil penelitian yaitu mengenai pengaruh lama waktu fermentasi akhir (final proofing) terhadap kualitas japanese milk bread, subtitusi kuning telur dengan tahu dalam pembuatan kue pukis, pengaruh penerapan metode debat terhadap keaktifan peserta didik dalam materi zat gizi sumber zat pengatur di SMKN 32 Jakarta, pengaruh penambahan tepung daun kelor pada pembuatan cupcake terhadap daya terima konsumen, serta pengaruh substitusi tepung jagung (Zea Mays L.) pada pembuatan kue semprit terhadap daya terima konsumen.
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