Danu Indra Wardhana, Ara Nugrahayu Nalawati, Andika Putra Setiawan, Shinta Artamevia Ramadhani, Oppy Valencia

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Food

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food produc...

Review:

This study presents an investigation into the carbohydrate quality characteristics and sensory acceptability of functional beverages formulated with f...

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Deny Utomo, Dini Octasari

Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit

Food

Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats a...

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Difatri Azabi, La Ega, Febby J. Polnaya

Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme)

Food

𝘐𝘯𝘵𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯: 𝘛𝘩𝘦 𝘢𝘪𝘮 𝘰𝘧 𝘵𝘩𝘦 𝘴𝘵𝘶𝘥𝘺 𝘸𝘢𝘴 𝘵ð˜...

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Halida Rahmi Luthfianti, Nuraini Nafisah, William Xaveriano Waresindo, Asti Sawitri, Dian Ahmad Hapidin, Fatimah Arofiati Noor, Elfahmi Elfahmi, Dhewa Edikresnha, Khairurrijal Khairurrijal

Cross-linking formation of taro starch (colocasia esculenta)-based hydrogel using freeze-thaw method: synthesis and physical characterization

Food

This study successfully made starch from taro tuber flour using immersion methods (AQ, SM) and centrifugation methods (CE). Taro starch with the AQ me...

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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...

Review:

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...

Review:

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...

Review:

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...

Review:

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

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