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Journal of Applied Food Technology
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Last updated 3 days ago
Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills
3 days ago
Catfish gills are a potential raw material for producing protein hydrolysate with...
Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice
3 days ago
Juice ranks among the most favored beverage products globally. Consumption of tomato...
Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages
11 days ago
The global demand for healthier meat products has increased due to consumer...
The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir
11 days ago
This study aims to determine the effect of varying concentrations of butterfly...
The Paradox of Knowledge and Practice: Nutritional Status and Diet Quality Among Indonesian Food and Nutrition Science Students
11 days ago
Nutritional status and dietary adequacy are fundamental to health and well-being, particularly...
AI-Driven Image Analysis for Enhancing Audits in Food and Beverage Industries Under GMP and SSOP Standards
11 days ago
This study evaluated the application of artificial intelligence (AI)-driven image analysis for...
Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach
12 days ago
This study aimed to evaluate the effects of bromelain and papain proteolytic...
Potential of Fermented Eggs For Stunting Prevention: Literature Review
about 2 months ago
Stunting is a condition of malnutrition that hampers children's physical growth due...
Antioxidant Activity of Red Ginger Kombucha (Zingiber officinale var. rubrum) with Various Fermentation Time and Palm Sugar Concentrations
about 2 months ago
The use of red ginger (Zingiber officinale var. rubrum) as the primary...
Sensory Characteristics and Nutritional Content of Dragon Fruit Peel Cookies with Stevia Substitution
about 2 months ago
Indonesia ranked 5th in the world for the highest number of diabetes...
Influence of Fermentation Time on Total Lactic Acid Bacteria, pH Value, Water Activity, and Organoleptic Properties of Mutton Jerky
6 months ago
Mutton is a type of meat that is rarely consumed by the...
Effect of Sucrose Addition on Viscosity, pH, Total Yeast, and Hedonic Quality of Water Kefir Roselle
6 months ago
Red Roselle (Hibiscus sabdariffa L.) is a plant known for its high...