Skip to main content Skip to main navigation menu Skip to site footer

Vol. 2 No. 1 (2020)

DOI: https://doi.org/10.33555/jffn.v2i1

Published: 2020-08-31

Full Issue

V2N1-Full Version PDF

Reviews

Minimum water consumption method screening of velvet bean (Mucuna sp.) processings to produce functional food ingredients

Indah Epriliati

1-28
- PDF
Soybean (Glycine max (L.) Merr.) and wild soybean (G. soja Sieb. et Zucc) genetic diversity for functional food

Maria Stefanie Dwiyanti

29-42
- PDF

Articles

Product development of low sugar ready-to-drink (RTD) soy jelly drink

Tabligh Permana, Jessline Ramaputra, Filiana Santoso

43-52
- PDF
Encapsulation of candlenut oil by freeze-drying method

Silvya Yusri, Celine Meidiana, Abdullah Muzi Marpaung, Hery Sutanto

53-61
- PDF
The anti hypertensive nutraceuticals of Vigna sp bean protein hydrolized by alcalase and flavourzyme

Tejasari, Sih Yuwanti, Mohammad Bazar Ahmadi, Yuna Luki Afsari

63-73
- PDF