Alya Miranti Suyanto, Baiq Rien Handayani, Dody Handito

THE EFFECT OF STEAMING DURATION ON THE QUALITY OF SKIPJACK TUNA DURING STORAGE IN VACUUM PLASTIC PACKAGING

Food

This study aims to determine the effect of steaming duration on the quality of vacuum-packed skipjack fish stored for 48 hours. The experim...

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Nadira Anggita Amalia, Satrijo Saloko, Siska Cicilia

EFFECT OF THE RATIO OF MOCAF-KEPOK BANANA COMPOSITE FLOUR AND MORINGA LEAF FLOUR ON THE CHARACTERISTICS OF BAKED BROWNIES

Food

This study aimed to determine the effect of the composite flour ratio of mocaf–kepok banana flour and moringa leaf flour on the characteris...

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Nur Wulandari, Ahmad Alamsyah, Moegiratul Amaro

THE EFFECT OF TEMPERATURE AND DURATION OF AIR FRYER USE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OYSTER MUSHROOM NUGGETS

Food

This study aims to investigate the impact of temperature and duration of air fryer on the chemical and sensory properties of oyster mushroo...

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Zinnuraini, Rini Nofrida, Qabul Dinanta Utama

THE EFFECT OF KATUK LEAF FLOUR (SAUROPUS ANDROGYNUS) SUBSTITUTION ON THE ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF COOKIES

Food

Cookies are one of the popular light food products among various consumer groups but are low in antioxidants. Katuk leaves (Sauropus androg...

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Indah Paramitha, Satrijo Saloko, Siska Cicilia

THE EFFECT OF THE COMBINATION OF WHEAT FLOUR, MOCAF, AND SORGHUM FLOUR (SORGHUM BICOLOR L.) ON THE QUALITY OF SOFT ROLL BREAD

Food

The purpose of this study was to determine the effect of the combination of wheat flour, mocaf, and sorghum flour on the quality of low-glu...

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Rameilda Ika Wati, Eko Basuki, I Wayan Sweca Yasa

THE STUDY OF THE USE OF FISH BONE FLOUR AND PORANG FLOUR (Amorphophallus muelleri) IN THE MAKING OF SNAKEHEAD FISH MEATBALLS

Food

This study aimed to determine the effect of using porang flour as a binder and fish bone flour as a calcium source in the production of sna...

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Mardianti, Ahmad Alamsyah, Rini Nofrida

COMPARISON OF SORGHUM FLOUR (Sorghum bicolor (L.) Moench) AND CORN FLOUR (Zea mays L.) IN TERMS OF THE QUALITY OF GLUTEN-FREE COOKIES

Food

This study aims to determine the comparison between sorghum flour and corn flour in terms of the quality of gluten-free cookies. The experi...

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Олена Володимирівна Попко

Важливість глобальної продовольчої проблеми для України

Food

Продовольча безпека входить до переліку глобальних цілей сталого розвитку ООН та потребує детального вивчення. У статті наведено тлумачення термінів «...

Review:

This paper offers a timely and relevant examination of the global food problem, specifically anchoring its discussion to the critical context of Ukrai...

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V. Anusha, P. Selvan, N. Kumaravelu, B. Murugan, B. Karthikeyan

Optimisation of retort process parameters and evaluation of heat penetration characteristics of the traditional shrimp dish, Iral kootu

Food

The main objective of this study was to optimise the retort process parameters and evaluate the heat penetration characteristics at the opt...

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Anisa Prima Vera Hapsari, Muhamad Hasdar, Daryono Daryono, Yunika Purwanti

KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA

Food

Mango fruit that is consumed daily has several benefits such as increasing the body’s immunity, facilitating digestion, supporting eye health, helping...

Review:

This study, titled "KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA," addresses a relevant aspect of post-harvest quality...

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