Anjar Ruspita Sari, Putri Rousan Nabila, Fajar Budi Lestari, Febri Ariyanti, Rochmad Hidayat, Singgih Utomo, Achmad Yoga Sundava, Nara Husnal Aufa

Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta

Food

Small and Medium Enterprises (SMEs) operating within rural communities frequently encounter significant hurdles in the effective implementation of foo...

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The study "Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta" addresses a highly pertinent issue: the...

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Afrilia Elite Dewi Anggraeni, Cucu Cahyana , Dewi Sartika Sihombing , I Gusti Ayu Singamurni

Quality Of Sablé Cookies With Various Percentages Of Beet Flour (Beta vulgaris L.)

Food

ABSTRAK Penelitian bertujuan untuk menganalisis kualitas produk sablé cookies dengan persentase penggunaan tepung bit (Beta vulgaris L.). Penelitian i...

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Khairunnas Ahmad, Saiful Saiful, Syahrun Nur Abdulmadjid, Siswoyo Prasetyo

Laser-Induced Breakdown Spectroscopy (LIBS) Coupled with PCA and PLS for Identification and Adulteration Detection of Halal Meat Products

Food

Pork adulteration in halal meat is a significant issue in Indonesia, emphasizing the need for accurate methods to ensure product authenticity and prot...

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The submitted manuscript presents a timely and highly relevant study addressing the critical issue of pork adulteration in halal meat products, partic...

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Muammar Yulian, Muhammad Reza, Nofa Ramadani, Rosi Hamama, Raudhatul Fadhilah, Yusrizal Akmal, Kasim Sakran Abass, Epa Paujiah, Sukree Hajisamae, Ilham Zulfahmi

Physicochemical Properties of Halal Alternative Gelatin from Parrotfish (Scarus quoyi) Scales Optimized by Response Surface Methodology

Food

The increasing demand for halal-friendly gelatin, combined with concerns over health risks associated with mammalian sources, has created a need for a...

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This study addresses a significant and growing demand for halal-friendly gelatin alternatives, driven by both religious dietary requirements and conce...

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Anselma Rosita Inda, Meiti Rosmiati

Evaluasi Kepatuhan Label Produk Minyak Kelapa Murni terhadap Peraturan Bpom dan Standar Nasional Indonesia (SNI)

Food

Minyak kelapa murni (Virgin Coconut Oil/VCO) termasuk produk pangan fungsional yang semakin diminati konsumen sebayi diyakini mengandung manfaat keseh...

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The paper, "Evaluasi Kepatuhan Label Produk Minyak Kelapa Murni terhadap Peraturan Bpom dan Standar Nasional Indonesia (SNI)," addresses a highly rele...

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María Angeles Guraya, Antonia Miwa Iguti, Edison Paulo De Ros Triboli , Eliana Paula Ribeiro, Cecilia Accoroni, María Andrea Espósito, Pablo Antonio Torresi, María Agustina Reinheimer, Ezequiel Godoy

Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products

Food

This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum...

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This research presents a compelling exploration into advanced processing techniques for enhancing pea protein products, addressing a critical need for...

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Efrida Pima Sari Tambunan, Soraya Saputri, Rika Rahmawati Situmorang, Syahnur Fadillah Azmi, Mahfuza Delila Harahap, Putri Fazrisina

Pelatihan Pembuatan Produk Simple Sirup dari Bunga Telang (Clitoria ternatea L.) di Desa Situnggaling, Kecamatan Merek, Kabupaten Karo

Food

This community service activity aims to increase the ability and creativity of the people of Situnggaling Village, Brand District, Karo Regency, in ut...

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This community service initiative, as presented in the abstract, outlines a commendable effort to foster economic empowerment and skill development wi...

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Nuryani Nuryani, Regina Ayub, Denny Indra Setiawan, Arifasno Napu, Ayu Bulan Febry K.D

Pengembangan Mi Kering Modifikasi Tepung Ikan Cakalang dengan Tepung Bayam Hijau

Food

ABSTRACT Noodles are a widely favored food in society. In addition to being affordable and easy to prepare, noodles can serve as an alternative staple...

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This study presents a timely investigation into enhancing the nutritional profile of widely consumed dried noodles, particularly relevant in contexts...

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Dahlia Elianarni, Rista Anggriani, Noor Harini, Damat, Betty Abiya Cahyati

58% Dark Chocolate Formulation with Added Spices (Ginger Emprit, Cinnamon and Clove)

Food

Chocolate is a popular food product. Research and development of chocolate products are increasing to increase their functional value. This...

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This manuscript presents a study investigating the incorporation of a spice blend (ginger emprit, cinnamon, and clove) into 58% dark chocolate to enha...

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Ira Putri Nur Izzati, Sari Mustika , Rahmi Holinesti , Ranggi Rahimul Insan

Kualitas Sensori Keripik Bengkuang dengan Perendaman dalam Larutan Garam

Food

Penelitian ini bertujuan untuk menguji dampak konsentrasi larutan garam terhadap kualitas sensor bengkuang keripik (Pachyrhizus erosus) mel...

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Penelitian ini menyelidiki dampak konsentrasi larutan garam terhadap kualitas sensorik keripik bengkuang (Pachyrhizus erosus), sebuah topik yang relev...

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