Food Journals | Jurnal Online Page 3

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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Yulina Lailatul Maslukhah, Nundiah Zuhrohfi Immaroh

Pengaruh Berbagai Jenis Hidrokoloid Terhadap Karakteristik Tekstur Lembaran Buah Ditinjau Secara Fisik dan Sensori

Food

Fruit leather (lembaran buah) merupakan produk olahan buah yang dikeringkan dan dibentuk menjadi lembaran tipis yang mudah dibentuk. Peneli...

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The paper addresses a highly relevant topic in food science, focusing on the influence of various hydrocolloids on the textural characteristics of fru...

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Zainal Abidin, Anggi Dwi Putri, Rais Razak

ANALISIS KANDUNGAN FORMALIN PADA IKAN KERING DI PASAR TANJONGE SENGKANG KABUPATEN WAJO

Food

Formalin (formaldehyde) is one of the chemical compounds banned by BPOM as a preservative in food additives. This study aims to determine the content...

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This study addresses a critically important public health concern: the potential contamination of dried fish with formalin, a banned preservative, in...

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This study addresses the pertinent issue of honey quality assessment, specifically focusing on forest honey from the Sula Islands, North Maluku, again...