Vol 6. No. 1 (Aug 2024)

View Vol 6. No. 1 (Aug 2024)

DOI: https://doi.org/10.33555/jffn.v6i1

Published: 2024-09-21

Full Issue

V6N1-Full Version

Articles

Karakterisasi Organoleptik dan Kimia Sosis Ikan Kembung (Rastrelliger Kanagurta L.) dengan Penambahan Ampas Tahu Untuk Meningkatkan Gizi Anak INDONESIA

Jienny Jayanti Usman, Windy Rizkaprilisa, Paulus Damar Bayu Murti

1-12
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Physico-Chemical and Organoleptic Characteristics of Cookies Made from Snake Fruit Cultivar Pondoh Flour (Sallaca edulis Reinw.) and Palm Stem Starch (Arenga pinnata Merr.)

Ika Dyah Kumalasari, Dyah Ayu Pradnya Paramitha

13-25
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Effects of Turmeric Addition on the Physicochemical Characteristics and Preference Levels of Lemon-Date Infused Water

Fitri Abdillah, Dwiyati Pujimulyani, Siti Tamaroh

27-38
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Characteristics of Ice Cream Innovation Based On Soy Whey and Dragon Fruit Peel Puree and Its Potential as a Functional Food

I Gede Arie Mahendra Putra, Gabrielle Thasya Wangsaputri, Maria Rosary Mayaranti Putri, Arlin Ramadhan Sutisna

37-44
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Reviews

The Potential of Sonneratia caseolaris Mangrove Plant as Functional Food and Medicine

Kholis Abdurachim Audah, Amalda Siti Anisa

45-58
- PDF