Jurnal Edukasi Pangan

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Food

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Jurnal Edukasi Pangan focuses on research and insights into food education, nutrition, food safety, and healthy eating practices for public well-being.

Articles in this Journal

THE EFFECT OF STEAMING DURATION ON THE QUALITY OF SKIPJACK TUNA DURING STORAGE IN VACUUM PLASTIC PACKAGING

This study aims to determine the effect of steaming duration on the quality of vacuum-packed skipjack fish stored for 48 hours. The experimental design used was a completely randomized design (CRD) with a single factor, namely steaming tim...

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EFFECT OF THE RATIO OF MOCAF-KEPOK BANANA COMPOSITE FLOUR AND MORINGA LEAF FLOUR ON THE CHARACTERISTICS OF BAKED BROWNIES

This study aimed to determine the effect of the composite flour ratio of mocaf–kepok banana flour and moringa leaf flour on the characteristics of baked brownies. A Completely Randomized Design (CRD) was used with the ratio of mocaf–kepok...

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THE EFFECT OF TEMPERATURE AND DURATION OF AIR FRYER USE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OYSTER MUSHROOM NUGGETS

This study aims to investigate the impact of temperature and duration of air fryer on the chemical and sensory properties of oyster mushroom nuggets. The research employed a Randomized Block Design (RBD) with two factors: chemical properti...

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THE EFFECT OF KATUK LEAF FLOUR (SAUROPUS ANDROGYNUS) SUBSTITUTION ON THE ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF COOKIES

Cookies are one of the popular light food products among various consumer groups but are low in antioxidants. Katuk leaves (Sauropus androgynus) contain flavonoids, phenolics, and vitamin C as natural antioxidants that can enhance the nutr...

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THE EFFECT OF THE COMBINATION OF WHEAT FLOUR, MOCAF, AND SORGHUM FLOUR (SORGHUM BICOLOR L.) ON THE QUALITY OF SOFT ROLL BREAD

The purpose of this study was to determine the effect of the combination of wheat flour, mocaf, and sorghum flour on the quality of low-gluten soft roll bread. The method used in this study is an experimental method carried out in the Labo...

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THE STUDY OF THE USE OF FISH BONE FLOUR AND PORANG FLOUR (Amorphophallus muelleri) IN THE MAKING OF SNAKEHEAD FISH MEATBALLS

This study aimed to determine the effect of using porang flour as a binder and fish bone flour as a calcium source in the production of snakehead fish meatballs. The research employed an experimental method using a Completely Randomized De...

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COMPARISON OF SORGHUM FLOUR (Sorghum bicolor (L.) Moench) AND CORN FLOUR (Zea mays L.) IN TERMS OF THE QUALITY OF GLUTEN-FREE COOKIES

This study aims to determine the comparison between sorghum flour and corn flour in terms of the quality of gluten-free cookies. The experimental design of this study uses a Completely Randomized Design (CRD) with one factor, namely the ra...