Research article

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• Analysis of Robusta Coffee Bean Supply Chain Performance Using SCOR and AHP Methods (Case Study : KSU Buah Ketakasi Sidomulyo) Analisis Kinerja Rantai Pasok Biji Kopi Robusta dengan Metode SCOR and AHP (Studi Kasus : KSU Buah Ketakasi Sidomulyo)

  Andika Putra, Danu Indra Wardhana, Ara Nugrahayu Nalawati, Zidan Eka Widianto

  15-25

• Analysis of the Implementation of Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) in the Processing of Cuttlefish (Sepia sp.) Fillets Analisis Penerapan Good Manufacturing Pratice (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada Proses Pengolahan Sotong (Sepia sp.) Fillet

  Niken Prawesti Listyaningrum, Jurnaliza Hamida, Sri Rumiyati

  39-46

• Characteristics of Food Raw Materials Made from Rubber Seeds Based on Variations in Soaking and Heating Times for Tempeh Production Karakteristik Bahan Baku Pangan Berbahan Biji Karet Berdasarkan Variasi Lama Perendaman dan Pemanasan untuk Pembuatan Tempe

  Fadeli Muhammad Habibie; Gervbry Ranti Ramadhani Simamora; Sutrisno Adi Prayitno

  47-54

• Characterization of Sensory Properties of Fresh Coconut Sap and Coconut Sap Preserved with Mangosteen (Garcinia mangostana L.) Peel Karakterisasi Sifat Organoleptik Nira Kelapa Alami dan Nira Kelapa dengan Penambahan Pengawet Kulit Manggis

  Hasbi Ashshiddiqi Wijaya Kusuma, Dea Ratna Putri Wibowo, Isna Kumala Sari

  56-64

• Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus

  Rianti Nadila Susana Putri, Nugrahani Astuti, Andika Kuncoro Widagdo, Niken Purwidiani, Rendra Lebdoyono

  63-71

• Differences in Length of Hospital Stay for COVID-19 Patients Given Combination Supplementation of Vitamins C, D, and Zinc: A Clinical Nutrition Perspective Perbedaan Lama Waktu Rawat Inap Pasien Covid 19 yang Diberi Suplementasi Kombinasi Vitamin C, D, dan Zink: Tinjauan Aspek Gizi Klinis

  Farid Zulkarnain Nur Syah, Ambar Fidyasari

  72-77

• Evaluation of Cooking Methods for Reducing Nitrite Content in Ham Evaluasi Metode Pemasakan untuk Mengurangi Kandungan Nitrit Pada Ham

  Norio Kamemura, Akihiro Yoshie, Tomoko Inubushi, Akari Ono, Mami Kudou, Chiharu Yamakawa

  55-62

• In Vitro Antibacterial Activity of a Combination of Stingless Bee Propolis and Premna corymbosa Leaves Extract Against Streptococcus mutans Aktivitas Antibakteri In Vitro Kombinasi Propolis Lebah Kelulut Dan Ekstrak Daun Premna corymbosa Terhadap Streptococcus mutans

  Rizki Ramdani, Tiara Halidah Ratnasari, Paula Mariana Kustiawan, Harlinda Kuspradini

  47-55

• Optimization of Acidulant Type and Concentration on the Physicochemical and Bioactive Characteristics of Purple Sweet Potato Sauce

  Ni'matus Sholihah, Eka Okta Setiawan

  65-69

• Physical Characteristics of Tofu Dregs Flour as a Functional Food Ingredient Tofu Dregs Flour

  Fidyasari Ambar, Hanum Zalzabilah, J Nelson Abimanyu

• The Role of Various Salt Concentrations on Total Microbial Count (TPC) and Histamine in Shrimp Paste (Acetes sp.) Peran Berbagai Konsentrasi Garam Terhadap Total Mikroba (ALT) dan Histamin Pada Terasi Udang Rebon (Acetes sp).

  Sri Rumiyati, Niken Prawesti Listyaningrum

  41-46

• Study of the Effect of Damping Pendulum Motion on the Efficiency and Stability of the New Holland TC54 Combine Harvester Under Different Operating Conditions

  Yahya y Mohsin, Farooq Dawas Mahmood, Jarullah Maher

  34-40

• Substitution of Cow's Milk with Mung Bean in Instant Porridge Formulation: Nutritional Value and Organoleptic Characteristics Analysis Substitusi Susu Sapi dengan Kacang Hijau dalam Formulasi Bubur Instan: Analisis Nilai Gizi dan Karakteristik Organoleptik

  Ivy Dian P. Prabowo., Benyamin Klemens Gunadi

• The Effect of Early and Late Weaning of Awassi Ewe on the Milk Characteristics

  Mohammed M. ZinAlabidin, Husham Jaafar Musa Albayati, Shahla F. Hassan, Aya A. Nadhim, Ahmed S. Shaker

  26-33