Vol. 6 No. 2 (2025): June

Articles

• 

  Total Phenolic Content and Hedonic Quality of Germinated Jack Bean Tempeh at Different Fermentation Times and Packaging Types

  👥 Friska Citra Agustia⁽¹⁾★, Rafida Salma⁽²⁾, Salma Azra Hamidah⁽³⁾, Kifayati Rosiyanti Dewi⁽⁴⁾, Sanaz Sanayei⁽⁵⁾

  (1) Department of Nutrition, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
  (2) Department of Nutrition, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
  (3) Department of Nutrition, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
  (4) Department of Nutrition, Faculty of Health Sciences, Jenderal Soedirman University, Purwokerto, Indonesia
  (5) Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran

  • PDF

  📈 Abstract : 307    📥 PDF : 286

  DOI 10.12928/jafost.v6i2.12698 📄 73-86
• 

  The Application of Potato Starch-Based (Amylum solani) Edible Coating on Tomatoes (Solanum lycopersicum L.)

  👥 Mohammad Prasanto Bimantio⁽¹⁾★, Astri Wulandari⁽²⁾, Ida Bagus Banyuro Partha⁽³⁾

  (1) Agricultural Product Technology Study Program, Faculty of Agricultural Engineering, Institut Pertanian Stiper, Yogyakarta, Indonesia
  (2) Agricultural Product Technology Study Program, Faculty of Agricultural Engineering, Institut Pertanian Stiper, Yogyakarta, Indonesia
  (3) Agricultural Product Technology Study Program, Faculty of Agricultural Engineering, Institut Pertanian Stiper, Yogyakarta, Indonesia

  • PDF

  📈 Abstract : 367    📥 PDF : 252

  DOI 10.12928/jafost.v6i2.12123 📄 87-97
• 

  Sago Porridge Enriched with Red Dragon Fruit (Hylocereus polyrhizus) Extract: A Functional Food with Enhanced Sensory and Nutritional Properties

  👥 I Gede Arie Mahendra Putra⁽¹⁾, Luh Dian Rna Fajarini⁽²⁾★, Putu Julyantika Nica Dewi⁽³⁾, Wafi Adizara Muzakki⁽⁴⁾, Nur Syamsi Ibrahim⁽⁵⁾

  (1) Food Technology, Faculty of Agricultural Technology, Udayana University, Badung, Indonesia
  (2) Food Technology, Faculty of Agricultural Technology, Udayana University, Badung, Indonesia
  (3) Food Technology, Faculty of Agricultural Technology, Udayana University, Badung, Indonesia
  (4) Food Technology, Faculty of Industrial Technology, Institut Teknologi Sumatera, Lampung Selatan, Indonesia
  (5) Food Technology, Faculty of Agriculture, Sam Ratulangi University, Manado, Indonesia

  • PDF

  📈 Abstract : 287    📥 PDF : 238

  DOI 10.12928/jafost.v6i2.12847 📄 98-106
• 

  Proximate and Texture Profile Analysis of Gluten-Free Cookies Made from Black Glutinous Rice and Mung Bean Flour

  👥 Soraya Kusuma Putri⁽¹⁾★, Agus Setiyoko⁽²⁾

  (1) Food Technology Department, Faculty of Agriculture, Universitas Tidar, Magelang, Indonesia
  (2) Doctoral Program of Food Technology Department, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

  • PDF

  📈 Abstract : 352    📥 PDF : 296

  DOI 10.12928/jafost.v6i2.12717 📄 107-116
• 

  Sensory Evaluation and Antioxidant Activity of Functional Ice Cream with The Ratio of Cardamom Powder and Dragon Fruit Peel Puree

  👥 Ida Ayu Tisna Wahyuniari⁽¹⁾, I Gede Arie Mahendra Putra⁽²⁾★, Made Dita Dewi Devani⁽³⁾, Putu Wedananta Darma Wiguna⁽⁴⁾, Dina Puti Kartika⁽⁵⁾

  (1) Department of Food Technology, Faculty of Agricultural Technology, Udayana University, Badung, Indonesia
  (2) Department of Food Technology, Faculty of Agricultural Technology, Udayana University, Badung, Indonesia
  (3) Department of Food Technology, Faculty of Agricultural Technology, Udayana University, Badung, Indonesia
  (4) Department of Food Technology, Faculty of Agricultural Technology, Udayana University, Badung, Indonesia
  (5) Division of Medicine, Msc Clinical and Public Health Nutrition, University College London, London, United Kingdom

  • PDF

  📈 Abstract : 252    📥 PDF : 222

  DOI 10.12928/jafost.v6i2.12896 📄 117-128
• 

  Exploring the Monosodium Glutamate (MSG) and Its Role to Consumption Behaviors Regarding Food Safety

  👥 Ali Jebreen⁽¹⁾, Amalya Nurul Khairi⁽²⁾★

  (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

  • PDF

  📈 Abstract : 362    📥 PDF : 311

  DOI 10.12928/jafost.v6i2.13115 📄 129-140