Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)

Pembaca yang kami hormati,

Puji syukur kami panjatkan kehadirat Allah SWT, atas berkat dan rahmatNya pada kesempatan ini kita dapat berjumpa melalui Pro Food (Jurnal Ilmu dan Teknologi Pangan) Volume 10 Nomor 1 Tahun 2024, Edisi Mei 2024.

Artikel-artikel yang disajikan mendiskusikan metodologi dan substansi terkini dalam bidang ilmu dan teknologi pangan.

Kepada penulis dan penelaah naskah yang telah berkontribusi pada penerbitan jurnal edisi ini, kami menyampaikan terima kasih yang mendalam. Kami mengundang rekan sejawat peneliti dalam bidang teknologi pangan untuk mengirimkan hasil-hasil penelitian untuk disajikan pada jurnal ini pada edisi-edisi berikutnya. Saran dan kritik yang membangun juga sangat kami harapkan. Selamat membaca.

DOI: https://doi.org/10.29303/profood.v10i1

Published: 2024-05-31

Articles

Comparative Analysis of Proximate, Calcium, and Iron Content in Fish Powder Derived from Snakehead (Channa striata) and Its By-Product

Nafisah Eka Puteri, Maryam Jameelah, Sarah Giovani, Vicky Permatasari Almira Ichsan

1-10
- pdf
Identification of Adding Skim Milk Effect on the Physical, Chemical and Organoleptic Properties of Yoghurt

Yuli Perwita Sari, Dipta Bthari Candraruna, Meida Indika Imani, Renata Maharani, Zahrotul Umah Fifin Afifah, Arif Rahman

11-19
- pdf (Bahasa Indonesia)
Estimation of Shelf Life of Robusta Coffee Bean Using Critical Moisture Content Approach

Made Gendis Putri Pertiwi, Rini Nofrida, Ines Marisya Dwi Anggraini, Dilla Afriansyah, Olivia Rahayu, Zainuri Zainuri, Novia Rahayu, Qabul Dinanta Utama

20-29
- pdf (Bahasa Indonesia)
Construction and Cloning of the CelE Gene Encoding the Cellulase Enzyme as A Candidate Enzyme For the Food and Agroindustry

Sukarne Sukarne, Hasma Hasma, Raudatul Jannah, Muhammad Aidil Fitriyan Fadjar Suryadi, Lalu Unsunnidhal

30-39
- pdf (Bahasa Indonesia)
Physicochemical Properties of Gluten Free Composite Flour

Nurmiati Nurmiati, Petrus Oktavianus Hutajulu, Andi Fitra Suloi

40-49
- pdf (Bahasa Indonesia)
The Effect of MOCAF and Porang Flour Ratio on Chemical and Organoleptic Quality of Spanish Mackerel Nugget

Riezka Zuhriatika Rasyda, Zainuri Zainuri, Wiharyani Werdiningsih

50-60
- pdf (Bahasa Indonesia)
Formulation of Corn Starch Addition in Vegan Mocaf (Modified Cassava Flour) Cookies with Moringa Flour Fortification

Rini Nofrida, Nurul Aulia Shafira, Ahmad Alamsyah

61-69
- pdf (Bahasa Indonesia)
The Effect of Ratio Winged Bean Seed Flour, Moringa Leaf Flour and Mocaf (Modified Cassava Flour) on Physicochemical and Organoleptic of Vegetable Nugget

Ahmad Alamsyah, Lia Apriliyanti, Riezka Zuhriatika Rasyda, Satrijo Saloko

70-79
- pdf (Bahasa Indonesia)
The Effect of Drying Time On Chemical and Physical Properties of Bay Leaves (Syzgium polyanthum)

Ines Marisya Dwi Anggraini, Fathiyah Mulachela, Zainuri Zainuri, Dody Handito

80-87
- pdf (Bahasa Indonesia)
Optimization of Propolis Extraction from Juice-Squeezed of Trigona Honey Waste using Water Solvent

Tri Isti Rahayu, Yesica Marcelina Romauli Sinaga, Firman Fajar Perdhana, Lulu Diani Zuhdia

88-95
- pdf (Bahasa Indonesia)

Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)

Articles

Comparative Analysis of Proximate, Calcium, and Iron Content in Fish Powder Derived from Snakehead (Channa striata) and Its By-Product

Identification of Adding Skim Milk Effect on the Physical, Chemical and Organoleptic Properties of Yoghurt

Estimation of Shelf Life of Robusta Coffee Bean Using Critical Moisture Content Approach

Construction and Cloning of the CelE Gene Encoding the Cellulase Enzyme as A Candidate Enzyme For the Food and Agroindustry

Physicochemical Properties of Gluten Free Composite Flour

The Effect of MOCAF and Porang Flour Ratio on Chemical and Organoleptic Quality of Spanish Mackerel Nugget

Formulation of Corn Starch Addition in Vegan Mocaf (Modified Cassava Flour) Cookies with Moringa Flour Fortification

The Effect of Ratio Winged Bean Seed Flour, Moringa Leaf Flour and Mocaf (Modified Cassava Flour) on Physicochemical and Organoleptic of Vegetable Nugget

The Effect of Drying Time On Chemical and Physical Properties of Bay Leaves (Syzgium polyanthum)

Optimization of Propolis Extraction from Juice-Squeezed of Trigona Honey Waste using Water Solvent

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