Kholis Amalia Nofianti, Nia Safitri, Khomsya Ninteen Januar, Diajeng Putri Paramita, Norhayati, Luqmanul Hakim

Collagen and Gelatin Extraction from Manyung Bone Waste as Alternative Halal Raw Materials for Food Production

Food

Collagen and gelatin are widely used in the food and pharmaceutical industries, yet their halal status remains a persistent concern for many products...

Review:

This study presents a timely and relevant investigation into the extraction and characterization of collagen and gelatin from Manyung fish bone waste,...

View Full Research

Karoliina Rimhanen, Pasi Rikkonen

Building resilient food systems: A resilience assessment framework for food supply

Food

Food supply systems operate in increasingly uncertain and dynamic environments, where disturbances can affect performance and long-term vi...

Review:

This paper presents a highly relevant and timely contribution to the discourse on food security by tackling the critical need for practical tools to a...

View Full Research

Ronald Ivo Crisnadianta Putra

Perancangan Jaminan Kualitas Kehalalan Produk Makanan Berdasarkan Metode Failure Mode Effect Analysis (FMEA) (Studi Kasus: UMKM Cilok ABC)

Food

Cilok is a type of traditional snack from West Java made from tapioca flour. Based on observations, the cilok production process includes a...

View Full Research

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...

View Full Research

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...

View Full Research

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...

View Full Research

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...

View Full Research

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...

View Full Research

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...

View Full Research

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...

View Full Research