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Issue Date	Title	Author(s)
2025-08-31	The Physicochemical Analysis and Comparison of Butter Blend Samples Stored in Two Different Temperatures at 15°C and Ambient Over 5 Months	Indwina, Maris Stella Monica
2025-08-31	Development of Synbiotic Powdered Drink with Jicama (Pachyrhizus erosus) as the Functional Ingredient	Candra, Andrea Natasha
2025-08-31	Effect of Heat Treatment on Red Kidney Bean (Phaseolus vulgaris) Flour for Boba Pearl Development	Ardania, Priskila Zemira
2025-08-31	Stability of Co-crystal Beta Carotene Using Xylitol, Erythritol, Sucrose, and Dextrose as Co-former	Christie, Gladys Gracia
2025-08-31	Development and Comparative Analysis Of 3D-Printed and Conventionally Shaped Fiber-Enriched Cookies from Banana Peel, Rice Bran, and Hemp Seed Milk Residue: Physicochemical and Sensorial Evaluation	Simon, Farell Adithya
2025-08-31	Comparison of Physicochemical and Sensorial Properties of Conventionally Molded and 3D-Printed Cookies Formulated via Mixture Design Utilizing Food By-products: Mango Peel, Rice Bran, and Hemp Seed Milk Residue	Pandyopranoto, Jemima Patricia
2025-08-31	Application of Palm Sap Instant Powder in Low Glycemic Index Brownie Development	Benjamin, Johannes
2025-08-31	Utilization of Transglutaminase Enzyme to Enhance the Quality of Meatballs: Physicochemical Property Analysis	Christopher, Matthew
2025-08-31	Effect of Maltodextrin to the Stability of co-crystal Red Fruit Oil (Pandanus conoideus Lam.) for Instant Powdered Drink Formulation	Kurniawan, Maycella Sheren
2025-08-31	Development of Spinach Gummy using Gelatin-Iota Carrageenan Mixture and Application in 3D Food Printing (3DFP)	Felicia, Helena