Vol. 6 No. 1 (2026): JFAP

Artikel

• Evaluation of Drinking Water Quality Based on Quality Standards as a Guarantee of Food Safety in Serang Regency

  Angelina Sondang Purba, Afny Nur Pratiwi, Tetin Sunari, Abu Salim, Roch Galih Saktya Candraningrum

  195-208

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• Morphology, the bioactive compound and essential oil profiles of Indonesian Syzygium myrtifolium leaf: A brief literature review

  Jatmiko Eko Witoyo, Nelsy Dian Permatasari, Atika Hamaisa, Panggulu Ahmad Ramadhani Utoro

  75-85

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• Sensory and Physical Characteristics of Mackerel Fish Galantine (Rastelliger kanagurta) With Straw Mushroom (Volvariella volvacea) Subtitution

  Isna Fitriah, Diah Ayu Puspasari, Andra Tersiana Wati

  16-27

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• Effect of Fermentation Duration of Arabica Coffee through the Wine Process on the Physical and Organoleptic Quality of Coffee Powder

  Heni Parida, Syahirman Hakim, Irwansyah, Nuraida

  28-36

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• Exploration of Endophytic Bacteria from Benincasa hispida (Kundur) Plants Originating from Southeast Sulawesi and Their Antibacterial and Antibiofilm Activities against Staphylococcus aureus

  Ekajayanti Kining, Efrita Bataragoa, Fitria Dewi, A. Ainun Nurfajrin

  52-64

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• Red Palm Oil as a Source of Natural Antioxidants: a Review of its Potential in the Development of Functional Foods

  Wahid Wirawan, La Ode Alwi, Eko Aprianto Johan, Wira Yuda

  37-51

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• The Role of Cleaner Production Technology in Indonesia's Food Industry in Improving Product Quality: A Mini Review

  Nurul Izzah Aulia, Fatria Resti Haryani, Onne Akbar Nur Ichsan, Syifa' Robbani

  158-166

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• Evaluation of Protein Content, Moisture Content, and Sensorial Acceptability of Crackers with the Addition of Moringa Leaf Puree

  Kristianus Elky Saputra Ladiba, Nelsy Dian Permatasari, Jatmiko Eko Witoyo

  65-74

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• Physicochemical and Organoleptic Characteristics of Functional Cookies Based On Brown Rice Flour and Moringa Leaf for Diabetes Mellitus

  Nuzul 'Ainunni'mah, Nur Lailatul Muhlishoh, Aan Sofyan

  1-15

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• The Comparison of Food Dehydrator and Intermittent Microwave Drying (IMD) on the Quality Characteristics of Butterfly Pea Flower (Clitoria ternatea L.)

  Asri Widyasanti, Kaylasari Rhamadani, Syifa Khairunnisa, Vannesa Beatrix

  133-139

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• Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility

  Andi Laila Nugrawati Mustarim, Muhammad Iqbal Kusumabaka Rianse, Ilian Elvira, Fitria Dewi, Fatahu, Adri Aningsih Fardila Putri

  184-194

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• Isolation and Identification of Microorganisms During the Spontaneous Fermentation Process of Cassava into Kabuto, a Traditional Food from Muna, Southeast Sulawesi

  Ilian Elvira, Baihaqi, Mariani L, Andi Dahlan, Nur Suci, Agry Anugrah Pertiwi

  176-183

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• Review of traditional soy-based fermented foods from Indonesia

  Tri Nurmaseli, Boby Pranata, Harumi Sujatmiko, Dwi Indah Permata Sari, Ina Permata Sari, Onne Akbar Nur Ichsan

  86-101

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• Utilization of food waste as edible coatings to support a circular economy: a systematic literature review

  Elya Antariksana Bachmida, Nur Afni, Wiharyani Werdiningsih

  122-132

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• Evaluation of Temperature and Storage Conditions of Onggok flour (Manihot esculenta) Viewed from Physicochemical Parameters

  Nadia Massita, Arita Dewi Nugrahini

  110-121

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• Rambutan (Nephelium lappaceum L.) as a Source of Nutrients and Functional Compounds: An Overview

  Indra Marliana, Arum Widyastuti Perdani

  167-175

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• The Effect of Corn Flour (Zea Mays Indurate) Substitution on the Physical Properties and Sensory Quality of Mini Dry Pastel Skin

  Fathimah Azzahro, Yeni Yulianti, Sachriani

  102-109

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