Food Journals | Jurnal Online Page 2

Penelitian ini bertujuan untuk menguji dampak konsentrasi larutan garam terhadap kualitas sensor bengkuang keripik (Pachyrhizus erosus) mel...

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Penelitian ini menyelidiki dampak konsentrasi larutan garam terhadap kualitas sensorik keripik bengkuang (Pachyrhizus erosus), sebuah topik yang relev...

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Yulina Lailatul Maslukhah, Nundiah Zuhrohfi Immaroh

Pengaruh Berbagai Jenis Hidrokoloid Terhadap Karakteristik Tekstur Lembaran Buah Ditinjau Secara Fisik dan Sensori

Food

Fruit leather (lembaran buah) merupakan produk olahan buah yang dikeringkan dan dibentuk menjadi lembaran tipis yang mudah dibentuk. Peneli...

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The paper addresses a highly relevant topic in food science, focusing on the influence of various hydrocolloids on the textural characteristics of fru...

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Zainal Abidin, Anggi Dwi Putri, Rais Razak

ANALISIS KANDUNGAN FORMALIN PADA IKAN KERING DI PASAR TANJONGE SENGKANG KABUPATEN WAJO

Food

Formalin (formaldehyde) is one of the chemical compounds banned by BPOM as a preservative in food additives. This study aims to determine the content...

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This study addresses a critically important public health concern: the potential contamination of dried fish with formalin, a banned preservative, in...

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Fazrul M. Yasin, Denni Afriadi, Iqbal Abdul Qutni, Ezi Fedila Algeri, Maria Alexandra Karepoan

DETERMINATION OF DIASTASE ENZYME ACTIVITY AND WATER CONTENT OF HONEY FOREST OF SULA ISLAND, NORTH MALUKU

Food

The experiment that has been carried out aims to determine the quality of forest honey originating from the Sula Islands, North Maluku based on the pa...

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This study addresses the pertinent issue of honey quality assessment, specifically focusing on forest honey from the Sula Islands, North Maluku, again...

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Imam Ma'ruf, MIftachul Chusnah, Dyah Ayu Sri Hartanti

Organoleptic Test of Chicken Sausage Made from Mocaf with The Addition of Moringa Leaves (Moringa oleifera)

Food

This study aims to analyze the effect of adding moringa leaf extract (Moringa oleifera) on the organoleptic characteristics of chicken sausages based...

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This study presents an interesting investigation into the organoleptic properties of chicken sausage, innovatively incorporating Modified Cassava Flou...

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Muhammad Ali Shodiqin, Miftachul Chusnah, Dyah Ayu Sri Hartanti

The Effect of Adding Purple Sweet Potato (Ipomoea batatas L) on the Organoleptic Quality of Mocaf Flour-Based Pukis Cake

Food

Pukis cake is a traditional snack that is generally made from wheat flour. To reduce dependence on imported flour, mocaf is used as an alternative, al...

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This study addresses a pertinent topic in food innovation, focusing on the utilization of local ingredients to enhance traditional snacks. The authors...

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Annisa Pramesti, Nugrahani Astuti, Niken Purwidiani, Andika Kuncoro

Pengaruh Penamabahan Puree Daun Katuk (Sauropus Androgynus) dan Bubuk Udang Rebon Terhadap Sifat Organoleptik Crackers Kareb

Food

Crackers are a snack product that is high in carbohydrates and low in protein. This study is an experimental study that aims to determine the effect o...

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This experimental study effectively addresses the common nutritional imbalance in snack products by investigating the fortification of crackers with k...

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Putri Indah Sayakti, Nessa Astika Maharani, Siti Anisa, Reva Aura Febriani, Hafiz Ramadhan, Didik Rio Pambudi

The Effect of Acidification Method Using Natural Vinegar on the Physical and Chemical Characteristics of Virgin Coconut Oil (VCO) Based on SNI

Food

Virgin coconut oil is a modified result of coconut oil production. One method of making a VCO is by the acidification method using vinegar. In the pro...

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This study presents a timely investigation into the use of natural vinegars as acidification agents for Virgin Coconut Oil (VCO) production, aiming to...

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Majd Elayan, Csaba Németh, Munkhnasan Enkhbold, László Friedrich, Adrienn Tóth

The effect of storage on protein fortified liquid whole egg rheological properties

Food

Liquid egg products are globally recognized and increasingly used in large-scale industries due to their microbiological stability and ease of handlin...

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This study addresses a pertinent topic in food science, focusing on enhancing the nutritional profile and understanding the stability of liquid whole...

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This study presents a timely and relevant investigation into the application of high hydrostatic pressure (HHP) on the textural properties of cooked w...