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 Edition 7
  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
    An abstract is typically presented separately from the article and must be capable of standing alone. A well-crafted abstract enables readers to quickly and accurately identify the fundamental content of a document, assess its relevance to their interests, and determine whether to read the document in its entirety. The abstract should be informative and self-explanatory, providing a clear statement of the problem, the proposed approach or solution, and highlighting major findings and conclusions. The abstract should be approximately 150 to 250 words in length. References should be avoided, but if necessary, cite the authors and years. Standard nomenclature should be utilized, and non-standard or uncommon abbreviations should be minimized. However, if essential, they must be defined at their initial mention in the abstract. No literature should be cited. The keyword list provides an opportunity to add 5 to 7 keywords, which are utilized by indexing and abstracting services, in addition to those already present in the title (9 pt).

  3. Introduction.
    In the introduction section, provide background information on the study, its significance, objectives, and the supporting theories. Review relevant studies, preferably the most recent ones, and highlight the novelty of the present study. Conclude by outlining the contribution and implications of the present study.

  4. Method
    Please provide a comprehensive description of the method, including a detailed step-by-step narrative if necessary. Specify the sampling technique employed, the data collection procedure, the instrument development process, the data analysis methodology, and the ethical procedures adhered to. Additionally, provide evidence of the ethical documents that support these procedures.

  5. Findings and Discussion
    Thoroughly examine the findings and provide a comprehensive explanation, ensuring clarity and precision. Analyze all the findings and relate them to the study’s settings. The discussion can be presented in a separate section or integrated under the “Findings and Discussion” section. In the “Discussion” section, discuss the findings and relate them to the supporting theories presented in the Introduction section. Additionally, compare the present findings with the findings of the previous studies reviewed in the Introduction section.

  6. Conclusion
    Summarize the study’s findings concisely, avoiding repetition from previous sections. If possible, present the conclusion in a single paragraph.

  7. References
    Minimum 20 references with ≥ 80% are primary references (from journals, theses, dissertations, and patent documents). More than 80% of references must be published in the last 5 years. Use Reference Manager software such as Mendeley, Zotero, EndNote, or another reference manager in accordance with the APA Style 7th edition.

 

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

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