Vol. 6 No. 4 (2025): December

Articles

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  The Effect of Drying Methods on the Physicochemical Characteristics of Curly Red Chili (Capsicum annuum L.)

  👥 Birgitta Allison Kesuma⁽¹⁾, Ika Yohanna Pratiwi⁽²⁾★, Yohannes Somawiharja⁽³⁾

  (1) Food Technology Program, School of Tourism, Universitas Ciputra Surabaya, Surabaya, Indonesia
  (2) Food Technology Program, School of Tourism, Universitas Ciputra Surabaya, Surabaya, Indonesia
  (3) Food Technology Program, School of Tourism, Universitas Ciputra Surabaya, Surabaya, Indonesia

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  📈 Abstract : 129    📥 PDF : 167

  DOI 10.12928/jafost.v6i4.12906 📄 209-218
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  Evaluation of Antioxidant Activity in Traditional Indonesian Herbal Medicine (Jamu) Using ABTS and DPPH Testing Methods

  👥 Rimbawan Apriyadi⁽¹⁾, Kartika Sari⁽²⁾, Maulida Rachmawati⁽³⁾, Muhammad Rafii Nur Fauzan⁽⁴⁾, Miftakhur Rohmah⁽⁵⁾★

  (1) Department of Agricultural Product Technology, Faculty of Agriculture, University of Mulawarman, Samarinda, Indonesia
  (2) Agricultural Sciences Doctoral Program, Faculty of Agriculture, University of Mulawarman, Samarinda, Indonesia
  (3) Agricultural Sciences Doctoral Program, Faculty of Agriculture, University of Mulawarman, Samarinda, Indonesia
  (4) Department of Forestry, Faculty of Forestry and Tropical Environment, University of Mulawarman, Samarinda, Indonesia
  (5) Department of Agricultural Product Technology, Faculty of Agriculture, University of Mulawarman, Samarinda, Indonesia

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  📈 Abstract : 126    📥 PDF : 163

  DOI 10.12928/jafost.v6i4.13005 📄 219-227
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  The Impact of Drying Temperature and Duration on the Physicochemical and Sensory Properties of Cascara Powder Enriched with Emprit Ginger (Zingiber officinale var. amarum)

  👥 Ibdal Satar⁽¹⁾★, Adinda Yuniarti⁽²⁾, Nurhayati Yusof⁽³⁾, Waled Abdo Ahmed⁽⁴⁾

  (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) School of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Malaysia
  (4) Chemistry Department, Faculty of Education, Thamar University, Tamar, Yemen

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  📈 Abstract : 98    📥 PDF : 142

  DOI 10.12928/jafost.v6i4.12287 📄 228-241
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  Trends in Indonesian Fermented Fish Research (1967–2024): A Bibliometric Analysis Based on Scopus Database

  👥 Mutiara Ulfah⁽¹⁾★, Athiefah Fauziyyah⁽²⁾, Anis Khairunnisa⁽³⁾, Dini Nur Hakiki⁽⁴⁾

  (1) Food Technology Study Program, Faculty of Science and Technology, Universitas Terbuka, Banten, Indonesia
  (2) Food Technology Study Program, Faculty of Science and Technology, Universitas Terbuka, Banten, Indonesia
  (3) Marine Product Processing Program, Marine and Fisheries Polytechnic of Jembrana, Bali, Indonesia
  (4) Agricultural Engineering Program, Graduate School of Agricultural Science, Kobe University, Kobe, Japan

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  📈 Abstract : 116    📥 PDF : 131

  DOI 10.12928/jafost.v6i4.14582 📄 242-252
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  Exploring the Potential of Durian Seed Flour, Jack Bean Sprouts Flour, and Chia Seeds in Biscuits for Underweight Toddlers as an Alternative Complementary Foods

  👥 Alfin Nur Izzati⁽¹⁾, Friska Citra Agustia⁽²⁾★, Gumintang Ratna Ramadhan⁽³⁾, Kifayati Rosiyanti Dewi⁽⁴⁾, Ponjan Walter⁽⁵⁾

  (1) Department of Nutrition, Faculty of Health Sciences, Universitas Jenderal Soedirman, Purwokerto, Indonesia
  (2) Department of Nutrition, Faculty of Health Sciences, Universitas Jenderal Soedirman, Purwokerto, Indonesia
  (3) Department of Nutrition, Faculty of Health Sciences, Universitas Jenderal Soedirman, Purwokerto, Indonesia
  (4) Department of Nutrition, Faculty of Health Sciences, Universitas Jenderal Soedirman, Purwokerto, Indonesia
  (5) Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand

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  📈 Abstract : 98    📥 PDF : 116

  DOI 10.12928/jafost.v6i4.14044 📄 253-268
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  Physical, Chemical, and Hedonic Characteristics of Mango Arumanis (Mangifera indica L.) Jelly Drink with Varied Carrageenan Addition as Gelling Agent

  👥 Siti Susanti⁽¹⁾, Asya Sabila Urai⁽²⁾, Bhakti Etza Setiani⁽³⁾, Anang Mohamad Legowo⁽⁴⁾, Maela Rizky Kusumastuti⁽⁵⁾★

  (1) Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
  (2) Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
  (3) Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
  (4) Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
  (5) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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  📈 Abstract : 79    📥 PDF : 104

  DOI 10.12928/jafost.v6i4.13799 📄 269-277