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• Evaluasi Sensori dan Gizi Es Krim Berbasis Pisang Kepok–Porang sebagai Camilan Penderita Diabetes Sensory and Nutritional Evaluation of Banana–Porang-Based Ice Cream as a Snack for Individuals with Diabetes

  Wilda Yunieswati, Inne Indraaryani Suryaalamsah

  114-124

  2025-06-30

• Karakteristik Sensori dan Kandungan Gizi Es Krim Berbasis Tepung Pisang Kepok dan Tepung Kulit Pisang Kepok dengan Penambahan Bunga Telang dan Daun Kelor sebagai Alternatif Cemilan Penderita Diabetes Sensory Characteristics and Nutritional Content of Ice Cream Based on Kepok Banana Flour and Kepok Banana Peel Flour with the Addition of Butterfly Pea Flowers and Moringa Leaves as an Alternative Snack for Diabetic Patients

  Miranda Monicha, Wilda Yunieswati

  269-277

  2023-12-20