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• Organoleptic Characteristics of Catfish (Clarias batrachus) Sausages with the Addition of Chicken Eggshell (Gallus gallus domesticus) Powder

  Haqi Miftah Fadilah ⁽¹⁾, Ika Dyah Kumalasari ⁽²⁾

  (1) Departement of Food Technology, Faculty Industrial Technology, Universitas Ahmad Dahlan, Indonesia, Indonesia ,

  (2) Departement of Food Technology, Faculty Industrial Technology, Universitas Ahmad Dahlan, Indonesia, Indonesia

  113-125

  2026-05-31

  DOI : 10.21111/atj.v10i1.20

  Abstract View : 199

  PDF downloads: 133
• Characteristics of Modified Kimpul (Xanthosoma Sagittifolium) and Mocaf Flour Bread With Potato (Solanum tuberosum L) Sourdough Starter

  Ika Dyah Kumalasari ⁽¹⁾, Riantika Aulia Putri ⁽²⁾, Endah Sulistiawati ⁽³⁾, Gita Indah Budiarti ⁽⁴⁾

  (1) Program Studi Teknologi Pangan, Fakultas Teknologi Industri, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan Banguntapan Bantul Yogyakarta 55166, Indonesia, Indonesia ,

  (2) Program Studi Teknologi Pangan, Fakultas Teknologi Industri, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan Banguntapan Bantul Yogyakarta 55166, Indonesia, Indonesia ,

  (3) Program Studi Teknik Kimia, Fakultas Teknologi Industri, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan Banguntapan Bantul Yogyakarta 55166, Indonesia, Indonesia ,

  (4) Program Studi Teknik Kimia, Fakultas Teknologi Industri, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan Banguntapan Bantul Yogyakarta 55166, Indonesia, Indonesia

  111-131

  2023-12-15

  Abstract View : 74

  PDF downloads: 75
• ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI ORIFLAKES DI PT SERELIA PRIMA NUTRISIA, YOGYAKARTA Analysis the Application of Hazard Analysis Critical Control Point (HACCP) in The Oriflakes Production at PT Serelia Prima Nutrisia, Yogyakarta

  Anim Mafaza ⁽¹⁾, Ika Dyah Kumalasari ⁽²⁾

  (1) Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia, Indonesia ,

  (2) Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia, Indonesia

  175-187

  2022-11-30

  Abstract View : 278

  PDF downloads: 437
• EVALUASI PENERAPAN CARA PRODUKSI PANGAN OLAHAN YANG BAIK (CPPOB) DI LIVIA CATERING YOGYAKARTA Evaluation of The Application of Good Manufacturing Practices (GMP) at Livia Catering Yogyakarta

  Citra Mutiara Putri ⁽¹⁾, Ika Dyah Kumalasari ⁽²⁾

  (1) Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia, Indonesia ,

  (2) Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia, Indonesia

  150-163

  2022-11-30

  Abstract View : 203

  PDF downloads: 354