Pro Food

Announcements

Pro Food's Article Processing Charge (APC)

2026-03-25

Pro Food menarik biaya pemrosesan artikel sejak Edisi Mei 2024 (Volume 10 Nomor 1) hingga seterusnya sebesar Rp. 300.000,00 (tiga ratus ribu rupiah). Biaya dibayarkan di akhir setelah semua tahapan proses selesai dan artikel siap terbit.

Current Issue

Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)

Dear Readers,

We give thanks to Allah SWT for His blessings and grace, which have enabled us to come together on this occasion through Pro Food (Journal of Food Science and Technology), Volume 12, Number 1, Year 2026, May 2026 Edition.

The articles presented discuss the latest methodologies and topics in the field of food science and technology.

We extend our deepest gratitude to the authors and reviewers who have contributed to the publication of this issue. We invite fellow researchers in the field of food technology to submit their research findings for publication in future issues of this journal. We also greatly welcome constructive suggestions and criticism. Happy reading.

Published: 2026-05-31

Articles

Physical, Chemical Characteristics, and Microstructure of Wheat-Mocaf Cookies with Addition of Black Tea Powder

Muhammar Akbar Danardi, Siti Tamaroh Cahyono Murti, Yuli Perwita Sari

1-11
- pdf
Optimization and Quality Evaluation of Ohmic-Heated Gluten-Free Bread Formulated with Soybean, Sorghum, and Red Bean Flours Using Response Surface Methodology

Jenri Parlinggoman Hutasoit, Yuni Yolanda, Dela Febrianti

12-29
- pdf
Effect of Mocaf and Tempeh Flour Combination as Fillers on the Characteristics of Sea Grapes and Edamame Snack Bars

Amalia Wahyuningtyas, Zada Agna Talitha, Retno Dwi Lestari

30-44
- pdf
Microbiological Quality and Sensory Characteristics of Sambal Petis from Fried Snack Vendors in Tambaksari District, Surabaya, Indonesia

Aulia Islamiati Yusuf Pangan, Sri Winarti, Destiana Adinda Putri, Anna Abdilla, Rosyid Wardianto, Maulia Widi

45-58
- pdf
Effect of Wheat Flour Substitution with Kimpul Taro Flour (Xanthosoma sagittifolium) on Physicochemical Characteristics of Moringa Flakes

Ida Ayu Tisna Wahyuniari, Ni Luh Putu Anggita Suandewi, Magdalena, Anak Agung Istri Sri Wiadnyani, I Wayan Rai Widarta, I Gusti Ayu Krisma Widya Saraswati

59-77
- pdf

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Pro Food

Announcements

Pro Food's Article Processing Charge (APC)

Current Issue

Articles

Physical, Chemical Characteristics, and Microstructure of Wheat-Mocaf Cookies with Addition of Black Tea Powder

Optimization and Quality Evaluation of Ohmic-Heated Gluten-Free Bread Formulated with Soybean, Sorghum, and Red Bean Flours Using Response Surface Methodology

Effect of Mocaf and Tempeh Flour Combination as Fillers on the Characteristics of Sea Grapes and Edamame Snack Bars

Microbiological Quality and Sensory Characteristics of Sambal Petis from Fried Snack Vendors in Tambaksari District, Surabaya, Indonesia

Effect of Wheat Flour Substitution with Kimpul Taro Flour (Xanthosoma sagittifolium) on Physicochemical Characteristics of Moringa Flakes

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