Vol. 6 No. 3 (2025): September

Articles

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  Sensory Characteristics of Mocaf-Substituted Noodles Enriched with Latoh (Caulerpa lentillifera)

  👥 Mita Nurul Azkia⁽¹⁾★, Sri Budi Wahjuningsih⁽²⁾

  (1) Universitas Semarang
  (2) Department of Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Semarang, Semarang, Indonesia

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  📈 Abstract : 291    📥 PDF : 280

  DOI 10.12928/jafost.v6i3.14145 📄 141-151
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  Encapsulation of Dadih with Maltodextrin and Gum Arabic: Effect on Nutritional and Sensory Properties of Probiotic Instant Milk

  👥 Novelina Novelina⁽¹⁾★, Daimon Syukri⁽²⁾, Mahfuzatul Khairani⁽³⁾

  (1) Universitas Andalas
  (2) Universitas Andalas
  (3) Andalas University

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  📈 Abstract : 202    📥 PDF : 189

  DOI 10.12928/jafost.v6i3.12910 📄 152-160
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  Exploration of Instant Functional Drinks Based on Angkak and Kidney Bean Flour: Implications on Bioactive Compound and Antioxidant Activity

  👥 Rinten Anjang Sari⁽¹⁾, Riana Pangestu Utami⁽²⁾★, Umboh Ruth Gloria Natalie⁽³⁾

  (1) Department of Gizi, Politeknik Kesehatan Kemenkes Kalimantan Timur, Samarinda, Indonesia
  (2) Department of Gizi, Politeknik Kesehatan Kemenkes Kalimantan Timur, Samarinda, Indonesia
  (3) Department of Gizi, Politeknik Kesehatan Kemenkes Kalimantan Timur, Samarinda, Indonesia

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  📈 Abstract : 163    📥 PDF : 161

  DOI 10.12928/jafost.v6i3.12856 📄 161-167
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  Phytochemical Test of Sacha Inchi Oil from Central Java

  👥 Mulyono Hadi⁽¹⁾, Adi Permadi⁽²⁾★, Totok Eka Suharto⁽³⁾, Mutiara Wilson Putri⁽⁴⁾, Herbert Alessandro Panias Gulo⁽⁵⁾, Nadin Okta Maema⁽⁶⁾, Halimathusyakhdyah Halimathusyakhdyah⁽⁷⁾, Ahmad Lupi⁽⁸⁾

  (1) Master of Chemical Engineering Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (2) Master of Chemical Engineering Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (3) Chemical Engineering Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (4) Chemical Engineering Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (5) Chemical Engineering Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (6) Chemical Engineering Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (7) Chemical Engineering Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  (8) Chemical Engineering Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia

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  📈 Abstract : 130    📥 PDF : 163

  DOI 10.12928/jafost.v6i3.12885 📄 168-177
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  Comparative Analysis of the Quality of White Wine Prepared with Commercial Wine Yeast and Isolated Yeast Strain from Indigenous Murcha

  👥 Sanjog Sharma⁽¹⁾, Ganga Sangroula⁽²⁾★, Tika Bahadur Karki⁽³⁾

  (1) Department of Food Technology, National College of Food Science and Technology, Tribhuvan University, Kathmandu, Nepal
  (2) Department of Food Technology, Central Campus of Technology, Tribhuvan University, Sunsari, Nepal
  (3) Department of Food Technology, National College of Food Science and Technology, Tribhuvan University, Kathmandu, Nepal

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  📈 Abstract : 154    📥 PDF : 172

  DOI 10.12928/jafost.v6i3.13946 📄 178-198
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  The Effectiveness of The Food Supply and Price Stabilization Rice Policy on The Rice Market in East Java

  👥 Aditya Arief Rachmadhan⁽¹⁾★, Prasmita Dian Wijayati⁽²⁾

  (1) Study Program of Agribusiness, Faculty of Agriculture, Universitas Pembangunan Negara “Veteran”, Surabaya, Indonesia
  (2) Study Program of Agribusiness, Faculty of Agriculture, Universitas Pembangunan Negara “Veteran”, Surabaya, Indonesia

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  📈 Abstract : 147    📥 PDF : 159

  DOI 10.12928/jafost.v6i3.14334 📄 199-208