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Vol 12, No 1 (2026): Jurnal Ilmiah Mandala Education (Januari) Wet Pasta “Fettuccine" Jackfruit Seed Flour Substitution: Physical and Organoleptic Quality Abstract  PDF
Jennifer Angelina, Mariani Mariani, Annis Kandriasari
 
Vol 11, No 3 (2025): Jurnal Ilmiah Mandala Education (Agustus) Sensory Quality Analysis and Physical Quality of Pasta Butterflies Arrowroot Starch Substitution Abstract  PDF
Riya Anna Nathashia Tanamal
 
Vol 11, No 4 (2025): Jurnal Ilmiah Mandala Education (Oktober) The Effect of Soybean Extract Substitution on Physical and Sensory Quality Pukis Cake Abstract  PDF
Dinda Lestari, Nur Riska, Alsuhendra Alsuhendra
 
Vol 12, No 1 (2026): Jurnal Ilmiah Mandala Education (Januari) The Effect of Purple Sweet Potato Flour Substitution (Ipomoea Potato L. Poir) On Physical Quality and Sensory Quality of Chiffon Cake Abstract  PDF
Nailah Ghaisani Alyani, Guspri Devi Artanti, Mariani Mariani
 
Vol 12, No 1 (2026): Jurnal Ilmiah Mandala Education (Januari) Cornflour Substitute Onion Sticks: Physical and Sensory Quality Abstract  PDF
Adinda Mutiara Dewi, Nur Riska, Rusilanti Rusilanti
 
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