Vol. 7 No. 2 (2026): June

Articles

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  Optimization of Vitamin C and Antioxidant Activity in Jelly Candies through the Addition of Tomato Juice and Red Guava

  👥 Fitriyah Zulfa⁽¹⁾★, Alfi Nur Rochmah⁽²⁾, Yenny Febriana Ramadhan Abdi⁽³⁾, Dininurilmi Putri Suleman⁽⁴⁾, Dini Nadhilah⁽⁵⁾, Prajwalita Rukmakharisma Rizki⁽⁶⁾, Dea Yoana Putri⁽⁷⁾

  (1) Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia
  (2) Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia
  (3) Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia
  (4) Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia
  (5) Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia
  (6) Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia
  (7) Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia

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  📈 Abstract : 69    📥 PDF : 75

  DOI 10.12928/jafost.v7i2.14787 📄 86-97
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  Food Loss and Food Waste Assessment of Strategic Food Commodities in South Kalimantan Province: Economic Valuation and Carrying Capacity Implications

  👥 Jamaluddin Jamaluddin⁽¹⁾★, Hamdani Hamdani⁽²⁾, Nuri Dewi Yanti⁽³⁾

  (1) Agricultural Economic Science, Faculty of Agriculture, Lambung Mangkurat University, Banjarbaru, Indonesia
  (2) Agricultural Economic Science, Faculty of Agriculture, Lambung Mangkurat University, Banjarbaru, Indonesia
  (3) Agricultural Economic Science, Faculty of Agriculture, Lambung Mangkurat University, Banjarbaru, Indonesia

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  📈 Abstract : 33    📥 PDF : 24

  DOI 10.12928/jafost.v7i2.14463 📄 98-118
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  Product Quality Evaluation of Smoked Catfish Producer in Pati Regency, Jawa Tengah based on Proximate, Microbiological, and Organoleptic Parameters

  👥 Tian Nur Ma'rifat⁽¹⁾★, Erik Musafi'in⁽²⁾, Hefti Salis Yufidasari⁽³⁾, Bayu Kusuma⁽⁴⁾, Angga Wira Perdana⁽⁵⁾, Ahmad Syihab Fahmi Q.R.M.⁽⁶⁾, Arief Rahmawan⁽⁷⁾, Savaminee Teerawut⁽⁸⁾

  (1) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia
  (2) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia
  (3) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia
  (4) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia
  (5) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia
  (6) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia
  (7) Agricultural Industrial Technology Study Program, Faculty of Science and Technology, Universitas Darussalam Gontor, Ponorogo, Indonesia
  (8) Department of Aquatic Science, Faculty of Science, Burapha University, Chon Buri, Thailand

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  📈 Abstract : 26    📥 PDF : 17

  DOI 10.12928/jafost.v7i2.12601 📄 119-133
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  Cassava Lanting Substituted with Mole Crab (Emerita emeritus) Flour to Increase Calcium Content

  👥 Kharisma Feri Setiawan⁽¹⁾, Rifki Prayoga Aditia⁽²⁾★, Devi Faustine Elvina Nuryadin⁽³⁾

  (1) Fisheries Science Study Program, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa, Serang, Indonesia
  (2) Fisheries Science Study Program, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa, Serang, Indonesia
  (3) Fisheries Science Study Program, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa, Serang, Indonesia

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  📈 Abstract : 39    📥 PDF : 20

  DOI 10.12928/jafost.v7i2.16110 📄 134-154
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  Analysis of Starch Content and Impurities During Tapioca Flour Production Process

  👥 Istiqomah Istiqomah⁽¹⁾, Aprilia Fitriani⁽²⁾★, Nur Dinan⁽³⁾

  (1) Food Technology Study Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (2) Food Technology Study Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (3) Chemical Industrial Study Program, Faculty of Engineering, Universitas Malaysia Sabah, Sabah, Malaysia

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  📈 Abstract : 41    📥 PDF : 26

  DOI 10.12928/jafost.v7i2.14005 📄 155-164
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  Physicochemical Characteristics of Watermelon Rind Puree Ice Cream with Cornstarch Addition

  👥 Ali Jebreen⁽¹⁾, Maretha Indra Puspa⁽²⁾, Safinta Nurindra Rahmadhia⁽³⁾★, Swapnil Prashant Gautam⁽⁴⁾

  (1) Department of Medical Therapeutic Nutrition, Faculty of Allied Medical Sciences, Palestine Ahliya University, Bethlehem, Palestine
  (2) Food Technology Study Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (3) Food Technology Study Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (4) Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India

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  📈 Abstract : 34    📥 PDF : 30

  DOI 10.12928/jafost.v7i2.16160 📄 165-176
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  Antidiabetic Potential of Kencur (Kaempferia galanga L.) Extract Supplemented with Stevia (Stevia rebaudiana Bertoni) as A Low-calorie Herbal Beverage

  👥 Sakina Yeti Kiptiyah⁽¹⁾★, Khairiah Khairiah⁽²⁾, Meli Maesari⁽³⁾, Ismail Ibadurrahman⁽⁴⁾

  (1) Food Technology Study Program, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Bandung, Indonesia
  (2) Food Technology Study Program, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Bandung, Indonesia
  (3) Food Technology Study Program, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Bandung, Indonesia
  (4) Food Technology Study Program, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Bandung, Indonesia

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  📈 Abstract : 29    📥 PDF : 13

  DOI 10.12928/jafost.v7i2.14592 📄 177-189