Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|

Articles

• Creative Food Product of Healthy Puffed Riceberry Snack Bar Developed by Private-Community-University Collaborations

  Naksit Panyoyai, Watcharapong Wattanakul, Piluntasoot Suwannalers, Akharasit Bunsongthae, Sakunrat khumcharoen, Prakaydao Kaima, TongMed Prompratan, Wannipa Kaewyodkong

  75-83

  • Pdf

• Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter

  Nur Aini, Hadana Sabila Arsyistawa, Budi Sustriawan, Vincentius Prihananto, Santi Dwi Astuti, Aisyah Tri Septiana, Indarto Indarto, Nageeb Mohammed Suliman

  84-90

  • Pdf

• Effect of Substituting Coconut Milk with Palm Milk on Shelf Life, Physicochemical and Sensory Properties of Nasi Dagang

  Nur Afiqah Zulkifli, Azizah Othman, Lay Jing Seow, Eng Keng Seow

  91-102

  • Pdf

• FiberCreme Addition in Rice Increases the Dietary Fiber, Resistant Starch and Decreases Glycemic Index

  Dwi Larasatie Nur Fibri, Yustinus Marsono

  103-109

  • Pdf

• Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices

  Ni Made Ayu Suardani Singapurwa, I Putu Candra, A.A. Made Semariyani

  110-120

  • Pdf

• Utilization of Rosella as a Natural Color and Source of Antioxidants for Soybean Hull Nata

  Maurelle Nolita, Eveline Suharso, Christine J Kurniawan, Nuri A. Anugrahati, Adolf J. N. Parhusip, Lucia C. Soedirga, Intan C. Matita

  121-126

  • Pdf

• Isolation and Identification of Lactic Acid Bacteria Using PCR Gene from Tempe Wrapped with Banana Leaves and Plastic

  Resti Fevria, Vauzia Vauzia, Dwi Hilda Putri, Afifatul Achyar, Santi Diana Putri, Edwin Edwin

  127-132

  • Pdf

• Foaming Behavior and Water Absorption-Desorption Cycle of Polylactide for Food Packaging

  Yusuf Arya Yudanto, Andika Wahyu Afrianto, Pakorn Opaprakasit

  133-140

  • Pdf

• Characterization on Safety Risks of Commercial Cheese in Indonesia

  Sri Wahyuning Puji Ayu Lestari, Eko Hari Purnomo, Uswatun Hasanah

  141-147

  • Pdf

• Hydrolysis With Two Enzymes in Edible Fern (Diplazium esculentum) as a Source of Flavours

  Subekah Nawa Kartikasari, Yuli Witono, Tri Handoyo, Umar Santoso

  148-159

  • Pdf

• Impact of Pomegranate Peel (Punica granatum L.) Extract on Rice Starch-Pectin-Based Films for Maintaining the Organoleptic Properties of Tomatoes

  Nurraihanah Kamilia Laramli, Sarifah Supri, Felicia Ling Wen Xia, Jauharotul Afifah, Yunita Maimunah, Kobun Rovina

  160-171

  • Pdf

• Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination

  Yuli Witono, Ardiyan Dwi Masahid, Maria Belgis, Ahmad Nafi', Lailatul Azkiyah, Livia Wahyuni, Nur Ika Okta Majid

  172-179

  • Pdf

• Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour

  Riswita Syamsuri, Andi Dirpan, Amran Laga, Salengke Salengke

  180-187

  • Pdf

• Differences in Sanitary Hygiene Behavior and Bacterial Identification in Minimizing Pathogenic Bacteria in Food Handlers

  Nanda Novziransyah, Surya Akbar, Ira Aini Dania, Sinta Veronica, Sisca Devy, Muchti Yuda Pratama

  188-192

  • Pdf

• Encapsulation of Ethanol Extract Perepat Leaves (Sonneratia alba) with Maltodextrin Coating as an Antioxidant Functional Food Candidate

  Heriyanti Heriyanti, Yunika Eka Putri, Hengky Irawan, Tengku Said Raza'i, Indra Lasmana Tarigan, Elis Kartika, Budiyati Ichwan, Madyawati Latief

  193-201

  • Pdf

• Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent

  Dharia Renate, Silvi Leila Rahmi, Anis Tatik Maryani, Tri Lola Amelia, Editha Renesteen

  202-208

  • Pdf