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Issue Date	Title	Author(s)
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
2021-06-06	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
2021-08-16	The Effect Of Emulsified Fats on The Physicochemical Properties of Plant-based Nugget	Siregar, Clara Angelica Claudia
2020-10-01	Effect of Whey Protein Isolate to Maltodextrin Ratio and Inlet Temperature on the Characteristics of Spray-Dried Sweet Soy Sauce Powder	Sherli
2020-10-16	The Effect of Inlet Air Temperature and Sweet Soy Sauce:Maltodextrin Ratio to the Physical Properties of Spray-dried Sweet Soy Sauce	Arista, Denis
2020-10-15	Market Research on Opportunities of Plant -Based Meat With a Focus on Vegan Bakso in Vegan Communities of Indonesia	Luqman, Oriana Namira
2021-09-22	Investigation of Total Antioxidant Capacities in Simple Coacervation and Complex Coacervation Stages of Freeze-Dried Avocado Seed Powder with Hydrolyzed Collagen, Sodium Alginate, and Low-Methoxyl Pectin as Matrix-Wall Systems	Sudjono, Esabella Marchelene Lovita
2021-09-21	Investigation of Total Antioxidant Capacities in Complex Coacervation Stages of Freeze-driedAvocado Seed Powder with Gelatin, Sodium Alginate, and Pectin as Matrix-wall Systems	Dharma, Adrian
2021-09-22	THE EFFECTS OF GREEN TEA EXTRACT ADDITION ON THE ANTIOXIDANT ACTIVITY, PHYSICOCHEMICAL PROPERTIES AND SENSORIAL ACCEPTABILITY OF READY TO EAT JAPANESE CURRY	Nico
2021-09-21	"THE EFFECTS OF ROSEMARY EXTRACT AS A NATURAL ANTIOXIDANT ON THE SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF READY-TO-EAT JAPANESE CURRY"	Tjhai, Coco
2021-08-12	The Effect of Carrier Agents in the Encapsulation of Red Fruit Oil (Pandanus conoideus Lam.) using Freeze Drying towards Carotenoid Content and Stability as a Natural Food Colorant	Tanardi, Samantha
2019-08-19	The Utilization of Spray Drying Technology to Develop Avocado (Persea Americana Mill.) Seed Powder	Alissa, Karen
2019-08-19	The Formulation and Optimization of Light Fat and Reduced Sugar Ice Crean	Winda
2019-11-19	The Effect of Saccharomyches cerevisae and Lactobacillus bulgaricus Inoculation on Coffee Fermentation to The Final Sensory Profile	Ramadhana, Kahfi