Submissions

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Submission Preparation Checklist

As part of the submission process, authors are required to check off their submission's compliance with all of the following items, and submissions may be returned to authors that do not adhere to these guidelines.
  • The submission has not been previously published, nor is it before another journal for consideration (or an explanation has been provided in Comments to the Editor).
  • The submission file is in OpenOffice, Microsoft Word, RTF, or WordPerfect document file format.
  • Where available, URLs for the references have been provided.
  • The text is single-spaced; uses a 12-point font; employs italics, rather than underlining (except with URL addresses); and all illustrations, figures, and tables are placed within the text at the appropriate points, rather than at the end.
  • The text adheres to the stylistic and bibliographic requirements outlined in the Author Guidelines, which is found in About the Journal.
  • If submitting to a peer-reviewed section of the journal, the instructions in Ensuring a Blind Review have been followed.

Author Guidelines

Types of papers

General Guidelines

  1. Manuscript can be written in Indonesian or English.
  2. The author's name should be accompanied by a complete affiliation address and corresponding email.
  3. The length of the submitted paper is at least 6 pages and no more than 15 pages. Editors will be evaluated if the papers are needing more pages than 15 pages.
  4. Use of a tool such as Zotero, Mendeley, or EndNote for reference management and formatting, and choose APA style
  5. Make sure that your paper is prepared using the Journal of Food and Culinary Template.

Structure of The Manuscript

The manuscript must be prepared and suggested present follow the structure:

  1. Title. The title of paper typing in the sentence case, without Acronym or abbreviation, is a case study that accurately describes the content.
  2. Abstract. Written briefly in English and Indonesian in one paragraph of 100-150 WORDS; No citation; State in the abstract a primary objective, research design, methodology, main outcomes, results, and the conclusions.
  3. Section structure. Authors are suggested to present their articles in the section structure: Introduction - Research Method - Results and Discussion- Conclusion, Acknowledgement-References.
  4. References. Expect a minimum of 15 references with a minimum of 70% references primarily.

For further explication, it could be found at "TEMPLATE." The TEMPLATE could be download on the sidebar.

The article could be submitted online by register as an author.

Copyright Notice

Authors who publish with JOURNAL OF FOOD AND CULINARY agree to the following terms:

  1. All articles published are Open Access that means they will be immediately and permanently free for everyone to read and download.  We use the CC-BY-SA license options under Creative Commons Attribution License (CC BY-SA 4.0). Creative Commons Attribution License (CC BY-SA 4.0). CC-BY-SA assures that all works will be available under CC-BY-SA always and no risk of commercial actions against the will of the copyright holder.
  2. Anyone can use, copy and disseminate the material in any medium or format; as well as re-use, re-mix, transform, and build upon the material for any purpose, even commercially. However, they must acknowledge the authors by giving appropriate credits (cite to the article or content), provide a link to the license, and indicate if changes were made and use under the same license as the original.
  3. Authors retain copyright and grant license exclusive rights in their article to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
  4. Authors have the right to retain patent, trademark and other intellectual property rights (including research data). 
  5. Authors have the right to proper attribution and credit for the published work.

Copyright Transfer Agreement

  1. The Authors submitting the manuscripts do so on the understanding that if they are accepted for publications, copyright of the articles shall be assigned to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
  2. Universitas Ahmad Dahlan as publisher of The JOURNAL OF FOOD AND CULINARY,  the Editors, and the Editorial Board Members of the JOURNAL OF FOOD AND CULINARY make every efforts to ensure that no wrong or misleading data, opinions or statements are published in the journal. In any way, the contents of the articles and circulars published in the JOURNAL OF FOOD AND CULINARY are the sole and exclusive responsibility of their respective authors and advertisers.
  3. The publisher may revoke the publication for violating the ethical code of conduct.

Privacy Statement

The names and email addresses entered in this journal site will be used exclusively for the stated purposes of this journal and will not be made available for any other purpose or to any other party.