Vol. 11 No. 2 (2025): Pro Food: Jurnal Ilmu dan Teknologi Pangan

Dear Readers,

We express our gratitude to Allah SWT for His blessings and grace, which have enabled us to present Pro Food: Journal of Food Science and Technology, Volume 11, Number 2, November 2025 Edition.

The articles published in this issue discuss recent methodologies and developments in the field of food science and technology.

We extend our sincere appreciation to the authors and reviewers who have contributed to the publication of this issue. We also warmly invite fellow researchers and scholars in the field of food science and technology to submit their research findings for publication in future issues of our journal.

We welcome constructive suggestions and feedback to support the continuous improvement of the journal.

Happy reading!

DOI: https://doi.org/10.29303/profood.v11i2

Published: 2025-11-28

Articles

Evaluation of Physical and Chemical Characteristics of Cocoa Powder Products in Indonesia

Dewi Amrih, Atika Nur Syarifah, Adi Sutakwa, Mariani L

179-188
- pdf
The Quality of Pancakes Substituted by Yellow Pumpkin Flour (Cucurbita moschata) and White Kepok Banana Flour (Musa paradisiaca formatypica)

Agatha Dewinta Anesthi Putri, Franciscus Sinung Pranata, Yuliana Reni Swasti

189-202
- pdf
Detection of Salmonella typhi Based on PCR Method on Solid Block Dried Shrimp Paste Produced by SMEs in East Lombok Regency

Mutia Devi Ariyana, Lalu Unsunnidhal, Firman Fajar Perdhana, Muhammad â€˜Aidil Febriandito, Baiq Rien Handayani, Lulu Diani Zuhdia

203-213
- pdf
Identification of Lactic Acid Bacteria Potential from Wild Horse Milk Dangke of West Nusa Tenggara as Indigenous Probiotic Candidates

Husnita Komalasari, Chairul Anam Afgani, Astri Melandani

214-226
- pdf
Physicochemical and Microbiological Characterization of Shrimp and Anchovy Paste from West Nusa Tenggara

Muhammad Nizhar Naufali, Kartika Gemma Pravitri, Mia Ulpiana, Arbi Hidayatulloh

227-240
- pdf
Preserving Vitamin C, Antioxidant Capacity, and Sensory Attributes of Minimally Processed Fresh-Cut Pineapple (Ananas comosus) Using Mild Heat Blanching

Alfi Nur Rochmah, Earlian Zaka Bintang Lazuardi, Rizka Mulyani, Prakoso Adi, Yeni Aryani, Iskari Ngadiarti, Fatiyani Alyensi, Ropitasari Ropitasari, Yenny Febriana Ramadhan Abdi, Dini Nadhilah, Dininurilmi Putri Suleman, Prajwalita Rukmakharisma Rizki, Fitriyah Zulfa

241-250
- pdf
The Effect of Water Substitution with Binahong (Anredera cordifolia) Leaf Extract on the Sensory and Physicochemical Characteristics of Ice Cream

Fidela Violalita, Nabilah Savitri Nasution, Nila Liling Nirwana, Henny Fitri Yanti, Evawati Evawati, Irwan Roza

251-263
- pdf
Characterization of Dragon Fruit Peel Extract (Hylocereus sp.) With Variations in Tartaric Acid Concentration as Natural Food

Fernando Fernando, Zada Agna Talitha, Rahmat Kurniawan

264-278
- pdf
The Effect of Sprouting Duration on The Quality of Germination Cowpea Flour (Vigna Unguiculata (L.)

Ali Topan; Hayyu Pramesti Khan, Rahmawati Rahmawati, Muhammad Fajri Romadhan, Hamidatun Hamidatun

279-293
- pdf
Pengembangan Yoghurt Pisang Beku dengan Penambahan Kultur Probiotik sebagai Alternatif Produk Pangan Fungsional Development of Frozen Banana Yoghurt with the Addition of Probiotic Cultures as an Alternative for Functional Food Products

Tri Isti Rahayu, Sri Widyastuti Widyastuti, Baiq Rien Handayani, Mutia Devi Ariyana, Yesica Marcelina Romauli Sinaga, Ni Kadek Ayu Astiti Kirtiyani

295-306
- pdf (Bahasa Indonesia)

Vol. 11 No. 2 (2025): Pro Food: Jurnal Ilmu dan Teknologi Pangan

Articles

Evaluation of Physical and Chemical Characteristics of Cocoa Powder Products in Indonesia

The Quality of Pancakes Substituted by Yellow Pumpkin Flour (Cucurbita moschata) and White Kepok Banana Flour (Musa paradisiaca formatypica)

Detection of Salmonella typhi Based on PCR Method on Solid Block Dried Shrimp Paste Produced by SMEs in East Lombok Regency

Identification of Lactic Acid Bacteria Potential from Wild Horse Milk Dangke of West Nusa Tenggara as Indigenous Probiotic Candidates

Physicochemical and Microbiological Characterization of Shrimp and Anchovy Paste from West Nusa Tenggara

Preserving Vitamin C, Antioxidant Capacity, and Sensory Attributes of Minimally Processed Fresh-Cut Pineapple (Ananas comosus) Using Mild Heat Blanching

The Effect of Water Substitution with Binahong (Anredera cordifolia) Leaf Extract on the Sensory and Physicochemical Characteristics of Ice Cream

Characterization of Dragon Fruit Peel Extract (Hylocereus sp.) With Variations in Tartaric Acid Concentration as Natural Food

The Effect of Sprouting Duration on The Quality of Germination Cowpea Flour (Vigna Unguiculata (L.)

Pengembangan Yoghurt Pisang Beku dengan Penambahan Kultur Probiotik sebagai Alternatif Produk Pangan Fungsional Development of Frozen Banana Yoghurt with the Addition of Probiotic Cultures as an Alternative for Functional Food Products

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