http://journal2.uad.ac.id/index.php/jfc <br /> <table width="100%" bgcolor="#f0f0f0"> <tbody> <tr> <td width="20%">Judul Jurnal</td> <td width="80%"><strong>Journal of Food and Culinary</strong></td> </tr> <tr> <td width="20%">Inisial</td> <td width="80%"><strong>JFC</strong></td> </tr> <tr> <td width="20%">Abbreviation</td> <td width="80%"><em><strong><strong>J. Food Culinary</strong></strong></em></td> </tr> <tr> <td width="20%">Terbitan</td> <td width="80%"><strong>2 terbitan per tahun | Juni - Desember</strong></td> </tr> <tr> <td width="20%">DOI</td> <td width="80%"><strong>Prefix 10.12928</strong><strong> <img src="http://journal2.uad.ac.id/index.php/jfc/management/settings/context//public/site/images/dyoyo/CROSREFF_Kecil2.png" alt="" /></strong></td> </tr> <tr> <td width="20%">ISSN</td> <td width="80%"> <p><strong>P-ISSN: <a title="p-ISSN" href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1532490803&amp;1&amp;&amp;" target="_blank" rel="noopener">2621-8437</a> | E-ISSN: <a title="e-ISSN" href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1532492638&amp;1&amp;&amp;" target="_blank" rel="noopener">2621-8445</a></strong></p> </td> </tr> <tr> <td width="20%">Editor-in-chief</td> <td width="80%"><strong><a href="https://scholar.google.co.id/citations?user=pzybTWUAAAAJ&amp;hl=en" target="_blank" rel="noopener">Nurul Putrie Utami, S.Gz., M.P.H.</a></strong></td> </tr> <tr> <td width="20%">Publisher</td> <td width="80%"><a href="https://uad.ac.id/en/"><strong>Universitas Ahmad Dahlan</strong></a></td> </tr> <tr> <td width="20%">Citation Analysis</td> <td width="80%"><strong>SCOPUS</strong><strong> | Web of Science | </strong><strong><a href="https://scholar.google.com/citations?user=LiuoTOQAAAAJ&amp;hl=id&amp;authuser=1" target="_blank" rel="noopener">Google Scholar</a> | Moraref</strong></td> </tr> </tbody> </table> <hr /> <p><strong>Journal of Food and Culinary </strong>(JFC) is a peer-reviewed open access journal published <strong>twice </strong>in a year (<strong>June</strong> and <strong>Dec</strong><strong>ember</strong>). The JFC focuses on the publication in food service industry and management. It publishes its issues in an online (e-ISSN <a title="e-ISSN" href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1532492638&amp;1&amp;&amp;" target="_blank" rel="noopener">2621-8445</a>) and a printed (p-ISSN <a title="p-ISSN" href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1532490803&amp;1&amp;&amp;" target="_blank" rel="noopener">2621-8437</a>) version.</p> <p><strong>Before Submission<br /></strong>Author has to <strong>make sure</strong> that the manuscript has been prepared using the<strong> <a href="https://drive.google.com/file/d/1Fbnr_V0v38Pl6NgMQeG2DI71Dnr1LADr/view?usp=sharing">JFC's template</a></strong>. The manuscript should also have been carefully proofread. Any manuscript which <strong>does not meet</strong> the author guidelines, written in a <strong>different format</strong>, or has <strong>poor soundness of Indonesian or English</strong>, will be immediately <strong>rejected</strong>. Only manuscript which meets the JFC format will be processed further.</p> <p><strong>Online Submissions<br /></strong>1. Already have a Username/Password for Journal of Food and Culinary? <strong><a title="user login" href="http://journal.uad.ac.id/index.php/jfc/login" target="_blank" rel="noopener">GO TO LOGIN </a></strong><br />2. Need a Username/Password? <strong><a title="User Registration" href="http://journal2.uad.ac.id/index.php/jfc/management/settings/context//index.php/jfc/user/register" target="_blank" rel="noopener">GO TO REGISTRATION</a></strong></p> <p>Registration and login are required to submit items online and to check the status of current submissions.</p> <hr /> Universitas Ahmad Dahlan en-US Journal of Food and Culinary 2621-8437 <p><strong>Authors who publish with JOURNAL OF FOOD AND CULINARY agree to the following terms:</strong></p> <ol start="1"> <li>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 <a href="http://creativecommons.org/licenses/by-sa/4.0/" target="_blank" rel="noopener">Creative Commons Attribution License (CC BY-SA 4.0)</a>. 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.</li> <li>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.</li> <li>Authors retain copyright and grant license exclusive rights in their article to <strong>Universitas Ahmad Dahlan </strong>as publisher of the JOURNAL OF FOOD AND CULINARY.</li> <li>Authors have the right to retain patent, trademark and other intellectual property rights (including research data). </li> <li>Authors have the right to proper attribution and credit for the published work.</li> </ol> <p><strong>Copyright Transfer Agreement</strong></p> <ol start="1"> <li>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<strong> Universitas Ahmad Dahlan</strong> as publisher of the JOURNAL OF FOOD AND CULINARY.</li> <li><strong>Universitas Ahmad Dahlan </strong>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.</li> <li>The publisher may revoke the publication for violating the ethical code of conduct.</li> </ol> http://journal2.uad.ac.id/index.php/jfc/article/view/11986 <p>Buah dan sayur merupakan komoditas hasil pertanian yang dimanfaatkan sebagai bahan baku berbagai jenis produk pangan olahan. Perebusan merupakan salah satu cara pengolahan buah dan sayur menggunakan panas untuk menghasilkan produk yang dapat dikonsumsi. Warna merupakan parameter yang penting untuk menilai tampilan pangan. Selain itu, total padatan terlarut merupakan parameter dasar untuk memberi gambaran terkait jumlah kandungan gula, khususnya pada buah dan sayur. Penelitian ini bertujuan menganalisis perubahan yang terjadi pada kualitas jeruk, tomat, dan jagung berdasarkan parameter warna dan total padatan terlarut setelah dilakukan perebusan. Jeruk, tomat, dan jagung yang sudah dipotong selanjutnya dimasukkan pada rebusan air yang sudah mendidih dan dibiarkan selama 5 menit. Setelah itu diuji warna dan total padatan terlarutnya menggunakan <em>chromameter</em> dan <em>refractometer</em>. Dari penelitian didapatkan bahwa terdapat perubahan parameter warna L* (kecerahan) pada jeruk dari 40,5 menjadi 57,6 yang menunjukkan bahwa warna jeruk semakin terang setelah perebusan. Sebaliknya pada tomat dan jagung terdapat perubahan parameter warna L* dari 58,83 dan 70,77 menjadi 25,8 dan 58,79 yang menunjukkan bahwa warna tomat dan jagung semakin gelap setelah perebusan. Nilai total padatan terlarut ketiga jenis sampel turun setelah perebusan dapat disebabkan karena larutnya sebagian padatan ke dalam air.</p> Afnita Nur Amalina Khoirul Amri Linda Dwi Yuni Rustanti Sherina Sherina Azzah Afifah Ibnu Rosyadi Nela Nurmala Alvanza Wida Purusatama Chelsea Savillo Nieto Suko Wijoyo Yasser Dharmawan Saroh Nagija Tofir Copyright (c) 2025 Afnita Nur Amalina, Khoirul Amri, Linda Dwi Yuni Rustanti, Sherina Sherina, Azzah Afifah, Ibnu Rosyadi, Nela Nurmala, Alvanza Wida Purusatama, Chelsea Savillo Nieto, Suko Wijoyo, Yasser Dharmawan, Saroh Nagija Tofir https://creativecommons.org/licenses/by-sa/4.0 2025-06-30 2025-06-30 1 10 10.12928/jfc.v8i1.11986 http://journal2.uad.ac.id/index.php/jfc/article/view/12000 <p><em>Nugget</em> merupakan salah satu contoh olahan daging siap saji. Bahan baku yang sering digunakan untuk produk <em>nugget</em> adalah hasil hewani berupa daging ayam. Ikan kembung dapat dijadikan sebagai bahan baku olahan produk untuk mengurangi penggunaan ayam <em>broiler</em>. <em>Nugget</em> juga dapat diinovasi dengan pencampuran bahan pengisi (<em>filler</em>). Tujuan pensubstitusian bahan pengisi yang berupa tepung terigu dengan tepung talas karena tepung talas merupakan produk lokal dan memiliki serat yang lebih tinggi daripada tepung terigu. Tujuan dari dilaksanakannya penelitian ini adalah untuk mengetahui hasil organoleptik dan analisis kimia pada <em>nugget</em> ikan substitusi tepung terigu dan tepung talas. Menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat formulasi dan pengulangan sebanyak tiga kali. Pengujian sensoris menunjukkan formulasi terbaik terdapat pada sampel <em>nugget</em> dengan substitusi 30 g tepung talas dan 20 g tepung terigu. Hasil kimia <em>nugget</em> ikan dengan penambahan 30 g tepung talas dan 20 g tepung terigu memiliki karakteristik yaitu kadar air sebesar 46,27%, kadar protein sebesar 10%, dan kadar serat kasar sebesar 31,72%.</p> Prajwalita Rukmakharisma Rizki Ceut Halimah Heca Wardani Yenny Febriana Ramdhan Abdi Dini Nadhilah Dini Nurilmi Putri Suleman Copyright (c) 2025 Prajwalita Rukmakharisma Rizki, Ceut Halimah Heca Wardani, Yenny Febriana Ramdhan Abdi, Dini Nadhilah, Dini Nurilmi Putri Suleman https://creativecommons.org/licenses/by-sa/4.0 2025-06-30 2025-06-30 11 21 10.12928/jfc.v8i1.12000 http://journal2.uad.ac.id/index.php/jfc/article/view/13717 <p>Amid the expansion of the global population, the demand for sustainable, high-quality food rises. Edible insects provide an innovative and promising alternative to traditional sources of animal protein. Abundant types of insects are recognized as safe to eat worldwide and various edible insect-based food products have been widely developed globally. This research is a narrative review that identified articles using keywords in English and Bahasa. Searches were conducted on Google Scholar, Scopus, Science Direct, and MDPI. Twenty out of 106 articles were selected for the final used in the review. The review emphasizes the diverse range of edible insect species present in Indonesia and their remarkable nutritional benefits, which include energy, carbohydrate, protein, fat, and micronutrients. These insects have been integrated into local delicacies, leading to the creation of some innovative products such as pempek, cookies, sausages, and meat substitutes. However, the wider acceptance of edible insects in everyday diets is still hindered by religious, cultural, food safety, and perceptual obstacles. Further multidisciplinary research is needed to make edible insects a viable solution for a sustainable food system in the future.</p> Syifa Qolbiyah Nasir Copyright (c) 2025 Syifa Qolbiyah Nasir https://creativecommons.org/licenses/by-sa/4.0 2025-07-03 2025-07-03 22 37 10.12928/jfc.v8i1.13717