Vol. 6 No. 1 (2025): ATMOSPHERE

Articles

• FORMULATION OF CEREAL FLAKES BASED ON TARO FLOUR (COLOCASIA ESCULENTA L.), JICAMA, CARROT AND CORN FLOUR AS A HEALTHY FOOD PRODUCT WITH LOW GLUTEN

  Diah Kusuma Wardhani, Siswi Astuti

  1-8

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• OPTIMIZATION OF WATER HYACINTH (EICHHORNIA CRASSIPES)AS LIQUID ORGANIC FERTILIZER FOR SUSTAINABLE AND ENVIRONMENTALLY FRIENDLY AGRICULTURE

  Dewi Retnowati, Rini Kartika Dewi

  9-15

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• HIGH FIBER BISCUIT FORMULATION BASED ON PURPLE SWEET POTATO FLOUR AND KEPOK BANANA PEEL FLOUR AS AN ALTERNATIVE SNACK FOR CONSTIPATION SUFFERERS

  skolastika jeltiani, Mohammad Istnaeny Hudha

  16-22

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• MAKING NONI FRUIT FLOUR (MORINDA CITRIFOLIA) AS AN ALTERNATIVE SUBSTITUTION INGREDIENT FOR COOKIES PRODUCTS WITH VARIATIONS OF DRYING TIME AND TEMPERATURE USING A DEHYDRATOR

  Jenny Rahmawati, Dwi Ana Anggorowati

  23-28

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• CHARACTERIZATION OF NATURAL FLAVORINGS BASED ON TEMPEH AND OYSTER MUSHROOMS

  Ulayyaa Zulfaa, Faidliyah Nilna Minah

  29-36

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• ANALYSIS OF FORECASTING METHODS TO INCREASE SALES OF BAKPIA LESTARI MALANG

  Javiery Khansa Aryafi, Ayudya Mahendaringratry

  37-46

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