Journal of Tropical Food and Agroindustrial Technology

About the Journal

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:

Food processing technology / agricultural products
Food & nutrition
Food chemistry
Food microbiology
Post-harvest technology
Food biotechnology
Food sensory evaluation
Agricultural industrial technology

Current Issue

Vol. 6 No. 01 (2025): January

All articles in this issue (5 research articles) were authored/co-authored by 16 authors from 8 institutions. An open access for full issue can be downloaded here.

Published: 2025-01-13

Articles

Nutritional and Sensory Evaluation of Yogurt Drinks Based on Pure Milk and Low-Lactose Milk with Probiotic Fermentation Evaluasi Nutrisi dan Sensoris Minuman Yogurt Berbasis Susu Murni dan Susu Rendah Laktosa dengan Fermentasi Probiotik

Rendra Lebdoyono, Athaya Bella Azzahrya, Sutrisno Adi Prayitno
- pdf
Evaluation of Sensory Attributes of Mango Jam (Mangifera indica L.) with Comparison of Sugar Concentration Using Multiple Comparison Method Evaluasi Atribut Sensoris Selai Mangga (Mangifera indica L.) dengan Perbandingan Konsentrasi Gula Menggunakan Metode Perbandingan Jamak

Puspita Della Aini, Muhammad Affan Lesmana, Hanifah Putri Priyambodo , Erika Puspita Sari

33-38
- pdf
Phytochemicals Analysis and Antioxidant (IC50) Value of Dried and Fresh Mangrove (Rhizopora racemosa) Leaves Extract for Herbal Drink Base Analisis Fitokimia dan Antioksidan (IC50) Ekstrak Daun Kering dan Basah Mangrove (Rhizopora racemosa) Sebagai Bahan Dasar Minuman Herbal

Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Silvy Novita Antrisna Putri

1-7
- pdf
Study of Sodium Benzoat, Cyclamate , Dissolved solids and Water Content on Commercial Product of Jam in Surabaya Region Kajian Kandungan Natrim Benzoat, Siklamat, Padatan Terlarut, dan Kadar Air pada Produk Selai Komersial di Wilayah Surabaya

Richardus Aprilianto, Retnani Rahmiati, Kejora Handarini

8-18
- pdf
Manufacture of Biodegradable Plastic by Utilizing Palm Oil Empty Fruit Bunch Waste as Cellulose Acetate Synthesis Material Pembuatan Biodegradable Plastik dengan Pemanfaatan Limbah Tandan Kosong Kelapa Sawit Sebagai Bahan Sintesis Selulosa Asetat

Muhammad Ibrani Aldin, Sergio Privaldio, Febriani Dian Purnama Sari

19-25
- pdf

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Journal Accreditation

Journal of Tropical Food and Agroindustrial Technology

About the Journal

Current Issue

Articles

Nutritional and Sensory Evaluation of Yogurt Drinks Based on Pure Milk and Low-Lactose Milk with Probiotic Fermentation Evaluasi Nutrisi dan Sensoris Minuman Yogurt Berbasis Susu Murni dan Susu Rendah Laktosa dengan Fermentasi Probiotik

Evaluation of Sensory Attributes of Mango Jam (Mangifera indica L.) with Comparison of Sugar Concentration Using Multiple Comparison Method Evaluasi Atribut Sensoris Selai Mangga (Mangifera indica L.) dengan Perbandingan Konsentrasi Gula Menggunakan Metode Perbandingan Jamak

Phytochemicals Analysis and Antioxidant (IC50) Value of Dried and Fresh Mangrove (Rhizopora racemosa) Leaves Extract for Herbal Drink Base Analisis Fitokimia dan Antioksidan (IC50) Ekstrak Daun Kering dan Basah Mangrove (Rhizopora racemosa) Sebagai Bahan Dasar Minuman Herbal

Study of Sodium Benzoat, Cyclamate , Dissolved solids and Water Content on Commercial Product of Jam in Surabaya Region Kajian Kandungan Natrim Benzoat, Siklamat, Padatan Terlarut, dan Kadar Air pada Produk Selai Komersial di Wilayah Surabaya

Manufacture of Biodegradable Plastic by Utilizing Palm Oil Empty Fruit Bunch Waste as Cellulose Acetate Synthesis Material Pembuatan Biodegradable Plastik dengan Pemanfaatan Limbah Tandan Kosong Kelapa Sawit Sebagai Bahan Sintesis Selulosa Asetat

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