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Issue Date	Title	Author(s)
2021-09-03	The Effect of Different Concentrations of Transglutaminase on the Physicochemical Properties of Soy Yoghurt	Conde, Gian Carlo Arrabis
2021-09-03	Environmental Assessment of Green Rebel's Beefless Rendang through Life Cycle Assessment (LCA) Approach	Purnomo, Jenifer Irene
2020-10-12	Comparison of Antioxidant Molecules Accumulation in Euglena gracilis to Spinach, Tomato, and Other Selected Fruits and Vegetables	Amelia, Vania
2020-10-05	Survival of Potential Food Pathogens (Staphylococcus aureus and Escherichia coli O157:H7) during Moromi Fermentation in the Production of Low-Salt Soy Sauce	Naidu, Navitri Chandra
2020-10-09	Observation of Physicochemical Properties and Rate of Changes during Osmotic Dehydration with Subsequent Coventional Dehydration as a Preservation Process on Breadfruit (Artocarpus altilis (Parkinson) Fosberg)	Larasati, Laurensia Citra
2020-10-16	The Effect of Humectant in Maintaining Physicochemical Properties of Steamed Sponge Cake During Storage	Brilliana, Kezia
2020-10-12	Effects of Edible Chitosan Coating Incorporated with Rosemary Essential Oil on Quality of Breadfruit (Artocarpus altilis)	Tania, Karin
2020-10-07	Extending the Shelf Life of Bolu Kukus with the Utilization of Potassium Sorbate as Mold Inhibitor	Asher, Joseph
2020-10-08	The Impacts of Conventional Drying Using Various Temperatures Towards the Physicochemical Quality and the Shelf-Life of Breadfruit	Berea, Joel Glen
2020-10-09	The Effect of Acetylated starch and Propylene Glycol Alginate to the Baking Performance of Frozen Bread Dough	Supardi, Jessica
2020-10-07	The Effect of Transglutaminase (TGASe) and Vital Wheat Gluten (VWG) Addition to the Characteristics of Baked Frozen Dough	Tamin, Gaudentia Maura
2020-10-02	Perceived Sweetness and Spiciness in Different Concentration of Red Colorants Through Indirect Evaluation	Taufick, Firnita Na'afi
2020-10-09	Determination of Quality Characteristics and Shelf Life Estimation of Steamed Sponge Cake	Yosephine, Felicia
2020-10-09	Effect of Gum Arabic to Maltodextrin Ratio and Spray Dryer Inlet Temperature on the Characteristics of Sweet Soy Sauce Powder	Setiawan, Adelia Nabilah
2020-10-07	Comparison of Deep Frying And Air Frying Towards The Physicochemical and Organoleptic Properties of Breadfruit Chips Coated with Chitosan Coating	Rahmansyah, Erick
2021-08-06	Composition and Protein Yield Analysis of Untreated and Viscozyme L Pre-treated Quinoa (Chenopodium Quinoa)•Protein Isolate from Defatted Quinoa Flour	Surjadi, Alvin
2021-06-06	The Influence of Vital Wheat Gluten Concentrations and Storage Time on the Physicochemical and Textural Properties of Plant-Based Patty	Quisheilla, Sharon
2021-08-25	The Effect of Maltodextrin and Whey Protein Isolate in The Encapsulation of Red Fruit oil (Pandanus Conoideus Lam.) Using Spray Drying Towards The Total Carotenoid Content and Stability as a Natural Food Colorant	William
2020-08-06	Physiccochemical, Textural and water soluble Protein Analysis of Overripe Temp-e Produced From Traditional and Modern Facilities	Andretti, Mario
2021-07-09	Physicochemical And Microbial Stability Observation Of Plant-based Indonesian Meatball	Sudharma, Widiana Aileen