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Issue Title
 
Vol 13, No 2 (2019) PHYSICAL CHANGES OF ANDALIMAN (ZANTHOXYLUM ACANTHOPODIUM DC.) IN PACKAGING DURING LOW-TEMPERATURE STORAGE Abstract   PDF
David Septian Sumanto Marpaung, Raizummi Fil'aini, Amna Citra Fahrani, Dwi Cahyani, Ayu Oshin Yap Sinaga
 
Vol 19, No 2 (2025) Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Abstract   PDF
Nurrahman Nurrahman, Wan Ezie Adila, Lukman Hakim Safian, Sukes Lindaningsih, Septi Ana Purnamasari, Risma Nurul Azizah, Agus Suyanto, Wikanastri Hersoelistyorini, Nurhidajah Nurhidajah, Yunan Kholifatuddin Sya'di, Diode Yonata
 
Vol 15, No 4 (2021) PHYSICOCHEMICAL AND FATTY ACID PROFILE OF FISH OIL FROM RED SNAPPER HEADS (LUTJANUS MALABARICUS) REFINED FROM VARIOUS NAOH CONCENTRATIONS Abstract   PDF
Desiana Nuriza Putri, Hanif Alamudin Alamudin Manshur, Teguh Setyawan, Noor Harini
 
Vol 20, No 3 (2026) Physicochemical Characteristics of Fermentation-Modified Beneng Taro (Xanthosoma undipes) Flour Abstract   PDF
Puji Wulandari, Dhia Hanifa, Septariawulan Kusumasari, Vega Yoesepa Pamela
 
Vol 18, No 1 (2024) Physicochemical properties and sensory evaluation of dried vegetable meatballs from soy protein isolates Abstract   PDF
Domas Galih Patria, Sukamto Sukamto, Sutrisno Adi Prayitno, Nadhifah Salsabila, Jenshinn Lin
 
Vol 19, No 2 (2025) Physicochemical properties, antioxidant and antibacterial activities of honey produced by Heterotrigona itama and Tetragonula laeviceps Abstract   PDF
Dewi Cakrawati, Zulfikar Fadhil, Trisya Nur Adzni Destianti
 
Vol 15, No 2 (2021) PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED Abstract   PDF
Risa Nofiani, Selvia Ulta, Dewi Safitri, Lia Destiarti
 
Vol 19, No 2 (2025) Physicochemical properties of vegetable leather made from broccoli stems (Brassica oleracea var. italica) with the addition of pectin Abstract   PDF
Safinta Nurindra Rahmadhia, Ummu Nur Saadah, Ali Jebreen
 
Vol 7, No 1 (2013) POLA PERTUMBUHAN RAGI TAPE PADA FERMENTASI KULIT SINGKONG Abstract   PDF (Bahasa Indonesia)
Darimiyya hidayati, Darratul Ba’ido, Sri Hastuti
 
Vol 14, No 2 (2020) POST-HARVEST HANDLING EVALUATION OF RED CHILI ALONG THE SUPPLY CHAIN IN SUKABUMI Abstract   PDF
Laras Putri Wigati, Sutrisno Suro Mardjan, Emmy Darmawati
 
Vol 4, No 2 (2010) POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA Abstract   PDF (Bahasa Indonesia)
Wahyu Supartono, Siti Mauna, Adi Djoko Guritno
 
Vol 15, No 1 (2021) POTENSI CHITOSAN DAN ESSENTIAL OIL BAWANG PUTIH (Allium sativum) YANG DIINKORPORASIKAN PADA EDIBLE COATING SEBAGAI PENGAWET BAKSO Abstract   PDF (Bahasa Indonesia)
Setyaningrum Ariviani, Miladyah Kusumawati
 
Vol 14, No 2 (2020) POTENSI PEMANFAATAN DAUN PEGAGAN DAN PATI JAGUNG MENJADI BEDAK DINGIN Abstract   PDF (Bahasa Indonesia)
Nuryati Nuryati, Ema Lestari, Naca Susana Ludiah
 
Vol 13, No 1 (2019) POTENSI PEMANFAATAN LIMBAH CAIR TAHU MENJADI BIOGAS UNTUK SKALA INDUSTRI RUMAH TANGGA DI PROVINSI BANTEN Abstract   PDF (Bahasa Indonesia)
Sally Sally, Yessica Putri Budianto, Meutia Wafa’ K. Hakim, Warsono El Kiyat
 
Vol 15, No 4 (2021) POTENSI PRODUKSI BIOHIDROGEN DARI LIMBAH BIOMASSA PADA PROSES PENCERNAAN ANAEROBIK Abstract   PDF (Bahasa Indonesia)
Bintang Sipartogi Panjaitan, Linda Lestari, Radite Praeko Agus Setiawan, Armansyah Halomoan Tambunan
 
Vol 18, No 4 (2024) Potensi tumbuhan keluak (Pangium edule Reinw) sebagai sumber antioksidan, antimikroba, dan aplikasinya dalam bidang pangan: a short review Abstract   PDF (Bahasa Indonesia)
Muhammad Yunus, Krishna Purnawan Candra, Marwati Marwati
 
Vol 20, No 2 (2026) Predicting sustainable innovation performance of food MSMEs using SEM-ANN approach Abstract   PDF
Tika Puspita, Endah Rahayu Lestari, Arif Hidayat
 
Vol 18, No 3 (2024) Prediksi fisikokimia melon (Cucumis melo I.) secara non-destruktif dengan impuls akustik dan jaringan saraf tiruan Abstract   PDF (Bahasa Indonesia)
Avicenna Nur Kasih, Nafis Khuriyati, affan fajar falah
 
Vol 5, No 1 (2011) PREDIKSI KETERSEDIAAN BERAS DI MASYARAKAT DENGAN MENGGUNAKAN LOGIKA FUZZY DAN JARINGAN SYARAF TIRUAN DALAM UPAYA MENINGKATKAN KETAHANAN PANGAN Abstract   PDF (Bahasa Indonesia)
M FM Fuad
 
Vol 18, No 4 (2024) Prediksi umur simpan tepung beras ketan berdasarkan isotermi sorpsi air dengan persamaan Guggenheim-Anderson-deBoer Abstract   PDF (Bahasa Indonesia)
Nikmatul Hidayah, Eka Rahayu
 
Vol 7, No 1 (2013) PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN Abstract   PDF (Bahasa Indonesia)
Sitti Rosipah, Burhan Burhan, Umi Purwandari
 
Vol 19, No 4 (2025) Prioritization of barriers to halal certification adoption for food SME: a study using Fuzzy Analytic Hierarchy Process Abstract   PDF
Dana Marsetiya Utama, Taufik Akbar Ramadhani, Shanty Kusuma Dewi
 
Vol 18, No 2 (2024) Processing feasibility study of canning teaching factory (TEFA) fish processing unit in Politeknik Negeri Jember as a medium-large-scale industry Abstract   PDF
Aulia Brilliantina, Putu Tessa Fadhila, Adi Sucipto, Dimas Triardianto, Suparto Suparto, Yossi Wibisono
 
Vol 20, No 2 (2026) Producing Kombucha Beads by Spherification: Effect of Alginate Concentration and Exposure-Time on Release Behaviour of Polyphenolic Compounds Abstract   PDF
Dewi Cakrawati, Dwi Lestari Rahayu, Yatti Sugiarti, Mustika Nuramalia Handayani
 
Vol 19, No 4 (2025) Product development of Piper retrofractum Vahl candy using value engineering Abstract   PDF
Khoirul Hidayat, Laha Nuriyana, M Fuad Fauzul Mu’tamar, Muhtadin Muhtadin
 
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