Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics by Ardiyanti Rahma Setiawati, Dedes Amertaningtyas, Ahmad Khoirul Umam

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Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review by Firsty Ainun Zalzabila Ansori, Fithri Choirun Nisa, Ahmad Zaki Mubarok

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The Effect of Feeding Formula in Honey Bees (Apis mellifera) Using Flow Hive Technology on Honey Production and Quality at PT Kembang Joyo Sriwijaya by Aulia Fahnaz Fanisa, Dedi Fardiaz, Dewi Masyithoh

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Effect of Storage Time of Fermented Milk Using Lactiplantibacillus plantarum SN13T on Fermented Milk Quality by Siti Auliarasulina, Sri Melia, Indri Juliyarsi

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Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content by Ferdyansyah Prasetya Ardhi, Dedes Amertaningtyas, Anif Mukaromah Wati, Rischa Amalia Saleha

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The Effect of Moringa oleifera Flour Addition on The Quality of Chicken Meat Dimsum by Yuliana Risma Wulandari, Afifah Novidia Nurhassarah, Lilik Eka Radiati

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Innovation of Elephant Ginger Juice (Zingiber officinale var. Officinarum) on Physicochemical and Sensory Properties of Ginger Milk Curd Product Manufacturing by El Latifa Sri Suharto, Indri Juliyarsi, Frista Miftahul Jannah

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Application of Pediococcus acidilactici BK01 Microencapsulated Starter on Nutritional and Organoleptic Value of Sweet Potato Flour (Ipomoea batatas L.) Fermented Milk by Doni Supadil, Sri Melia, Indri Juliyarsi

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Assessing Chicken Rendang in Padang: Quality, Nutrition, and Sensory Analysis by Deni Novia, Yuherman, Winda Sartika, Rini Rustini

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The Quality of Yoghurt Fortification Tuna Fishbone (Thunnus sp.) Nanocalcium: Physicochemistry and Microstructure by Berliana Shodiq, Umi Lailasari, Dimas Teguh Prasetiyo, Ridho Pambudi, Muhammad Alfan Nurdin

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Physical Quality of Broiler Meat Given Synbiotics from Probio_FM and Mannan Oligosaccharides (MOS) in Rations by Yayan Yogi Pratama, Mairizal Mairizal, Yusrizal Yusrizal

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Texture Properties, Water Activity, Emulsion Stability, and Microstructure of Beef Sausage with the Addition of Papaya Peel Flour by Herly Evanuarini, Agus Susilo, Premy Puspitawati Rahayu

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Kinetics of Deterioration of the Quality of Purebred Chicken Egg Meal During Storage by Merri Diana Rotinsulu, Sjaloom Ester Sakul

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Chemical Characteristics of Biodegradable Packaging Made from Whey and Oil Palm Empty Fruit Bunch Juice by Muhammad Adriansyah, Zaky Syahputra, Arkan Fauzi, Indri Juliyarsi

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Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition by Afiza Wulandari, Indri Juliyarsi, Sri Melia

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Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract by Ridho Pambudi, Muhammad Alfan Nurdin, Umi Lailasari, Berliana Arifa Noer Shodiq, Dimas Teguh Prasetiyo

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Enhancement of Antibacterial Activity from Chicken Head Protein Hydrolysate Using Dual-Enzyme Hydrolysis by Pramudya Andiana, Moch. Geerhan Miraja Syahdan, Arif Hendra Utama, Kasri Kasri, Khothibul Umam Al Awwaly, Abdul Manab

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The Effect of Propolis Addition on the Quality of Marshmallows in Terms of Texture, Water Content, Water Activity (Aw), and Color by Fatma Kurniati, Dedes Amertaningtyas

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The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color by Niko Dolly Imanuel Panjaitan, Armaini Armaini

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Physical and Chemical Properties of Chicken Sausage with The Addition of Dayak Onion (Eleutherine palmifolia (L) Merr) from Central Kalimantan by Monasdir, Antonius Adhityawan Nugroho, Riskayanti, Firdaus Husein, Lailatun Nisfimawardah, Erlina Astuti, Eka Agustin Hayu Setyowati, Maria Magdalena Nio

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