Focus in this journal to communicating the results of research of professors, teachers, practitioners, and scientists in the field of food, food processing technology and agricultural industrial technology.

Scope in this journal is:

1. Food processing technology / agricultural products
2. Food & nutrition
3. Food chemistry
4. Food microbiology
5. Post-harvest technology
6. Food biotechnology
7. Agricultural industrial technology

Current Issue

Vol 4 No 01 (2023): January

Published: 2023-01-19

Articles

Effect of Proportion of Flesh and Peel of Bligo (Benincasa Hispida) on The Organoleptic Characteristics of Bligo Pudding

Pengaruh Proporsi Daging dan Kulit Buah Bligo (Benincasa Hispida) Terhadap Karakteristik Organoleptik Puding Bligo

Hexandria Abdullah Mutaqqien, Syarifa Ramadhani Nurbaya, Ida Agustini Saidi, Rahmah Utami Budiandari

1-5

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Effect of Osmosis Time and Sucrose Concentration on The Antioxidant Activity of Red Dragon Fruit Juice (Hylocereus polyrhizus)

Efek Lama Osmosis dan Konsentrasi Sukrosa Terhadap Aktivitas Antioksidan (DPPH) Sari Buah Naga Merah (Hylocereus polyrhizus)

Idha Noer Azizah, Rahmah Utami Budiandari, Al Machfudz WDP

6-12

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Total Polyphenol Content of Bromelia Leaves (Neoregelia marmorata) Etanol Extract

Kandungan Polifenol Total Ekstrak Etanol Daun Bromelia (Neoregelia marmorata)

Malikah Safitri, Erna Susanti

13-19

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Quality Control of White Sweet Potato (Ipomoea batatas Linneaus) As Raw Material for Chili Sauce

Pengawasan Mutu Ubi Jalar Putih (Ipomoea batatas Linneaus) Sebagai Bahan Baku Saus Sambal

Jihan Cahya Rembulani, Safinta Nurindra Rahmadhia

20-28

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The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu

Pengaruh Proporsi Tepung Umbi Uwi (Dioscorea alata) dan Tepung Terigu Terhadap Daya Terima Bolu Kukus

Siska Yulva Naimah, Arya Ulilalbab, Cucuk Suprihartini

29-36

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