Journal of Food and Agricultural Product

Artikel

• Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods

  Fadilah Husnun, Nanik Suhartatik, Yanuar Aldy Kurniawan, Akhmad Mustofa

  1-11

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• Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans

  Afnita Nur Amalina, Denny Setyawan, Tia Aulia NH, Rina Meilawati, Rini Meilasanti, Sheila Tyastimei

  12-21

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• Exploring of Jamu Pahitan, a Traditional Bitter Drink Originating from Java, Indonesia: Ethnopharmacological Studies and Scientific Evidence

  Jatmiko Eko Witoyo, Panggulu Ahmad Ramadhani Utoro, Nelsy Dian Permatasari, Jaya Mahar Maligan

  22-46

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• Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate

  Aldila putri, Anisa Rachma Sari, Mita Nurul Azkia

  47-53

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• Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch

  Kirmanto, Subekti Hartiningsih, Diah Ayu Puspasari

  54-62

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• Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)

  Yenny Febriana Ramadhan Abdi, Niken Ayu Putri Pamungkas, Alfi Nur Rochmah, Dininurilmi Putri Suleman, Retno Widyastuti

  63-74

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• Prebiotics Properties of Oolong Tea

  Alfi Nur Rochmah, Nurul Azizah Choiriyah, Yenny Febriana Ramadhan Abdi, Retno Widyastuti

  75-82

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• Bioplastic Synthesis based on Modified Heat Moisture Treatment (HMT) Sago Starch (Metroxylon Sp) and its Application as Powdered Coffee Packaging

  John Dewan Emanratu, Budi Santoso, Angela Myrra Puspita Dewi

  83-91

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• Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations

  Amalia Wahyuningtyas, Masayu Nur Ulfa, Nama Tania J Hutasiot

  92-103

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• Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria

  Dininurilmi Suleman, Prajwalita Rukmakharisma Rizki, Fika Susanto, Ayu Rahmawati, Hanif Nur Zhulaikah, Maulida Aulia, Puspitasari, Nova Novia Firdaus, Shavira Ajeng, Alifia Karina Hapsari

  104-113

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• Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)

  Fitriyah Zulfa, Alfi, Yenny, Dini, Nadhilah, Rukma, Ella, Kurnia, Zinda, Zahra

  114-124

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• Mini Review: Various Processing of Organic Waste into Food Packaging

  Onne Akbar Nur Ichsan, Syerina Raihatul Jannah, Syi'fa Robbani

  125-134

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• Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour

  Prajwalita Rukmakharisma Rizki, Bowis Fatwa Afif, Dini Nadhilah, Dini Nurilmi Putri Suleman, Alfi Nur Rochmah, Fitriyah Zulfa, Yenny Febriana Ramdhan Abdi

  135-143

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• Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition

  Alfi Nur Rochmah, Widya Rafika Ningrum, Fitriyah Zulfa, Prajwalita Rukmakharisma, Yenny Febriana Ramadhan Abdi, Rizka Mulyani, Prakoso Adi, Dininurilmi Putri Suleman, Dini Nadhilah, Retno Widyastuti

  144-151

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• Production Process of Puff Pastry Substitute Pumpkin

  Dini Farida Fasya, Bara Yudhistira

  152-162

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