ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR by Nezly Nurlia Putri, Nia Ariani Putri, Rahma Hariyanti

“…Department of Food Technology…”
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Purple Corn (Zea mays indurata) Ice Cream as an Immune Booster in The Pandemic Era by Faza Saiqur Rahmah, Fitriyani Fitriyani, Lisa Aulia Zahra, Muhamad Abdulloh Umar, Muhammad Abbas Arriziq, Burhan Ma'arif

“…Department of Food Technology…”
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Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate by Fany Dwi Wahyuni, Fitria Riany Eris, Nia Ariani Putri, Rifqi Ahmad Riyanto

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Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese by Putri Ramadhany, Anastasia Prima Kristijarti, Graciella Lorenz Susanto, Geraldo Prajna

“…Department of Food Technology…”
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Characteristics of Chips From Scales of Carp, Tilapia and Gourami Fish Using Various Coating Flours by Decky Sapuan Ramadhani, Reza Widyasaputra, Ngatirah Ngatirah

“…Department of Food Technology…”
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THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES by Adisak Akesowan, Anchan Choonhahirun

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Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium by Miftahul Rizqiah, Muhammad Fajri Romadhan

“…Department of Food Technology…”
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Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese by Salha A. Y. Jado, Ibtisam El Zubeir

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Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material With Immersion Solution Combination by Devi Faustine Elvina Nuryadin, Sakinah Haryati, Indra Taruna Widodo, Aris Munandar, Dini Surilayani, Ginanjar Pratama, Afifah Nurazizatul Hasanah

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PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR by Krishna Purnawan Candra, Anis Sofianur, Bernatal Saragih, Yuliani Yuliani

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THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION by Aulia Brilliantina, Rizza Wijaya, Budi Hariono

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Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching by Joshua Oheji Otugbeikwu, Philip Abraham Aligwe, Julius Amove

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Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology by Maduebibisi Ofo Iwe, Emmanuel Uduma, Anna Ngozi Agiriga

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The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins by Winda Nurtiana, Rina Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, Dini Nur Hakiki, Mohamad Rajih Radiansyah, Alfi Rahmawan

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THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD by Saskia Revinka Maharani, Vega Yoesepa Pamela, Septariawulan Kusumasari

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Reliability of Time-Temperature Indicator From Corn and Red Palm Oil Blending For Monitoring Microbial Growth of Pasteurized Milk by Reza Widyasaputra, Ryan Firman Syah, Adi Ruswanto, Masna Yanti Fau

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Characterization and Determination of pH, Alcohol, and Temperature Tolerance of Microorganisms Recovered From Vegetable Samples by Ismail Babatunde Onajobi, Oyindamola John Samson, Hafeez Aderinsayo Adekola, Suliamon Adebisi Aina, Titilola Fausat Salisu, Muinat Olanike Kazeem, Inumidun Esther Ogunlana, Faidat Ayomide Adetunji, Mary Rereloluwa Nubi, Raliat Omobolanle Salau, Lawrence Olubukunade Adebajo

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Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil by Omolola Soji-Omoniwa, Omolade Bosede Olugbenga, Phoebe Adedamola Adewuyi, Olatunji Peter Ajao, Daniel Olasunkanmi Awe, Pelumi Zecharaiah Olawale, Khadijah Adedolapo Badmos, Jubril Akinpelumi Omotosho

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Oxide-Based Nanocomposites for Food Packaging Application: A Review by Aisha Idris Ali, Munir Abba Dandago, Fatima Idris Ali, Genitha Immanuel, Jishnu Naskar

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PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI by Agustia Dwi Pamujiati, Yuli Witono, Nina Lisanty

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