Vol. 5 No. 01 (2024): January

All articles in this issue (3 research articles and 2 review article) were authored/co-authored by 22 authors from two different countries (Indonesia and Republic of China) and 8 institutions. An open access for full issue can be downloaded here.

DOI: https://doi.org/10.21070/jtfat.v5i01

Published: 2024-01-31

Articles

Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review Pengaruh Perlakuan Daging Sapi Pada Suhu Berbeda Terhadap Perubahan Mioglobin : Review Singkat

Alya Nurul Izzah, Winda Nurtiana, Marwah Astria Ningrum, Sherly Anggraeni, Insaan Nugroho, As Shifa Hasanah, Rahma Alfidah, Rosa Febriyani

1-8
- pdf
Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review Karakteristik Fisik Gelatin Tulang Ikan (Kekuatan Gel, Viskositas, dan pH): Review

Silviwanda Silviwanda, Naenum, N. T.

9-18
- pdf
Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products Studi Sifat Fisikokimia Penambahan Lilin Lebah Terhadap Produk Permen Cokelat

Dewi Arziyah, Aprilia Putri

19-25
- pdf
Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume) Karakteristik Bakteri Penghasil Mannanase dari Umbi Porang (Amorphophallus muelleri Blume)

Dwi Retnaningtyas Utami, Sutrisno Adi Prayitno, Andi Rahmad Rahim, Sugiyati Ningrum, Silvy Novita Antrisna Putri, Domas Galih Patria

26-32
- pdf
Lotus Seed Tempeh Innovation to Increasing Local Food Availability Through Sustainable Alternatives

Nur Evirda Khosyiati, Rizal Justian Setiawan, Khakam Ma'ruf, Nur Azizah

33-41
- pdf

Vol. 5 No. 01 (2024): January

Articles

Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review Pengaruh Perlakuan Daging Sapi Pada Suhu Berbeda Terhadap Perubahan Mioglobin : Review Singkat

Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review Karakteristik Fisik Gelatin Tulang Ikan (Kekuatan Gel, Viskositas, dan pH): Review

Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products Studi Sifat Fisikokimia Penambahan Lilin Lebah Terhadap Produk Permen Cokelat

Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume) Karakteristik Bakteri Penghasil Mannanase dari Umbi Porang (Amorphophallus muelleri Blume)

Lotus Seed Tempeh Innovation to Increasing Local Food Availability Through Sustainable Alternatives

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