Vol. 7 No. 1: December 2023

Indonesian Food Science and Technology Journal (IFSTJ) with registered number ISSN 2615-367X (online) is an International peer-reviewed journal, open access, accreditated by SINTA (Indonesian government body for journal accreditation), and has been accepted for SCOPUS. Scopus is the world's largest abstract and citation database of peer-reviewed literature.

The Journal published original research papers and critical reviews with the scope of advanced research in the field of Food Science and Technology with a focus on traditional foods, particularly traditional Indonesian foods, as well as other regions with comparable or related culinary traditions to Indonesian food. All articles until this issue (Vol 7 No 1, December 2023) were authored/co-authored by authors from 11 countries (Japan, Thailand, Nigeria, Malaysia, Algeria, Iran, CÃ´te d'Ivoire, Nepal, Mongolia, Bangladesh and Indonesia).

Published: 2023-12-31

Articles

Optimization Process of the Pepsin-Solubilized Collagen from Lizardfish (Saurida tumbil Bloch, 1795) Skins by-Product

Abdul Aziz Jaziri, Rossita Shapawi, Ruzaidi Azli Mohd Mokhtar, Wan Norhana Md. Noordin, Siti Balqis Zulfigar, Huda Nurul

1-8
- Pdf
Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant

Yohana Sutiknyawati Kusuma Dewi, Dea Malyana Putri, Dzul Fadly, Winda Rahmalia

9-16
- Pdf
The Quality of Lokan (Geloina erosa ) Rendang Oil Substituted with Red Palm Oil Olein

Budiyanto Budiyanto, Ulfah Anis, Iqbal Jayadi, Syafnil Syafnil

17-22
- Pdf
Effect of different extraction methods on antioxidant and sensorial properties of pasteurized black soymilk

Qamarina, Wan Saidatul Syida, Addion Nizori, Adi Md Sikin

23-29
- Pdf
Biosynthesis of ZnO Nano-particle and its quality evaluation on the shelf life extension of fruit

Farzana Yasmin, Md. Murad Hossain, Huda Nurul, Anis Tatik Maryani, Wahidu Zzaman

30-35
- Pdf
Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying

Fitria Riany Eris, Vega Yoesepa Pamela, Septariawulan Kusumasari, Muhammad Rizal Febriansah, Rifqi Ahmad Riyanto

36-42
- Pdf
Evaluation of Physical Characteristics, Carbohydrate Content, and Sensory Preference of Suwar-suwir Caisim

Tejasari Tejasari, Lailya Safitri

43-49
- Pdf
Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications

Andi Dirpan, Muhammad Iqbal, Diyah Yumeina, Kusumandari Indah Prahesti, Muspirah Djalal, Adiansyah Syarifuddin, Nur Alim Bahmid, Februadi Bastian, Salengke Salengke, Suryono Suryono

50-55
- Pdf
Effect of Soaking Time on the Physicochemical Characteristics, Antioxidant Activity, and Glycemic Index of Parboiled Local Cultivar Black Rice from West Sumatra

Saidah Nauli Nasution, Novizar Nazir, Wellyalina Wellyalia, Aida Firdaus Muhammad Nurul Azmi, Amelia Hariry

56-66
- Pdf
Physical properties, dietary fibre profile and peroxide value of biscuit produced from wheat-Tigernut flours with avocado paste as fat substitute

Uzochukwu Anselm Onwuzuruike, Ukegbu P, Obasi NE, Ogah M, Okereke I, Uche P.C, Echendu C

67-74
- Pdf

Vol. 7 No. 1: December 2023

Articles

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