Vol. 10 No. 2 (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 2 Tahun 2024, Edisi November 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.v10i2

Published: 2024-11-30

Articles

Physical, Chemical, and Acceptability Characteristics of Karak Crackers with The Addition of Rice Flour and Tapioca Flour and Differences in Cooking Method

Rahma Hapsari, Supriyanto Supriyanto, Priyanto Triwitono

96-105
- pdf
Comparison of The Composition of Sweet Potato (Ipomoea batatas L.) Flour and Wheat Flour on The Quality of Crackers

Thessalonika Elberta Harefa, Maria Marina Herawati

106-115
- pdf
Sensory Profile Characterization of Sumbawa Signature Milk Candy with Check-All-That Apply and Ideal Profile Methods

Aziza Salsabilah, Keisha Zahrani Widiyanti, Iqbal Sakti Mustafa, Lalu Danu Prima Arzani

116-124
- pdf
Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread

Abid Jalaluddin Aflah, Sri Widyastuti, Moegiratul Amaro, Riezka Zuhriatika Rasyda

125-138
- pdf
Characteristics of Millet Flour Fermented with Bimo CF at Different Fermentation Periods

Siska Cicilia, Eko Basuki, Ahmad Alamsyah, I Wayan Sweca Yasa, Lalu Unsunnidhal, Nuzuliya Miftahul Jannah

139-148
- pdf
Chemical, Physical, and Organoleptic Characteristics of ‘Kue Kembang Goyang’ Substituted with Sorghum Flour and Mocaf

Ahmad Alamsyah, Saufika Ayudistira, Satrijo Saloko, Riezka Zuhriatika Rasyda

149-161
- pdf
The Study of Fresh Tofu Dreg Quality from Abian Tubuh Production Center

Baiq Shofi Fatimatuzzahrah, Baiq Rien Handayani, Nazaruddin Nazaruddin, Elya Antariksana Bachmida

162-175
- pdf
Effect of Storage Duration on The Characteristics of Frozen Cocoa Pulp

Rihul Jannah Hajizah, Warkoyo Warkoyo, Devi Dwi Siskawardani

176-187
- pdf
Estimating The Shelf Life of Pakuan Village Robusta Ground Coffee Using The Arrhenius Model

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

188-195
- pdf
Design of Freshness Indicator for Green Ambon Bananas (Musa paradisiaca var. sapientum) Based on Bromophenol Blue and Methyl Red

Ince Siti Wardatullatifah, Hanifah Ayu, Surya Abdul Muttalib, Mi’raj Fuadi, Dwi Santoso, Siti Fatima, Nurhaya Kusmiah, Anugerah Fitri Amalia

196-204
- pdf

Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)

Articles

Physical, Chemical, and Acceptability Characteristics of Karak Crackers with The Addition of Rice Flour and Tapioca Flour and Differences in Cooking Method

Comparison of The Composition of Sweet Potato (Ipomoea batatas L.) Flour and Wheat Flour on The Quality of Crackers

Sensory Profile Characterization of Sumbawa Signature Milk Candy with Check-All-That Apply and Ideal Profile Methods

Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread

Characteristics of Millet Flour Fermented with Bimo CF at Different Fermentation Periods

Chemical, Physical, and Organoleptic Characteristics of ‘Kue Kembang Goyang’ Substituted with Sorghum Flour and Mocaf

The Study of Fresh Tofu Dreg Quality from Abian Tubuh Production Center

Effect of Storage Duration on The Characteristics of Frozen Cocoa Pulp

Estimating The Shelf Life of Pakuan Village Robusta Ground Coffee Using The Arrhenius Model

Design of Freshness Indicator for Green Ambon Bananas (Musa paradisiaca var. sapientum) Based on Bromophenol Blue and Methyl Red

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