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  3. Vol. 4 No. 2 (Feb 2023)

Vol. 4 No. 2 (Feb 2023)

DOI: https://doi.org/10.33555/jffn.v4i2
Published: 2023-02-28

Full Issue

  • V4N2-Full Version PDF

Reviews

  • Use of Beta-Carotene Pigment to Improve Food Product Chemical and Sensory Qualities: A Review
    Muhammad Rifqi Suryana, Muhammad Luthfan Haziman, Praboyo Ardin Islamawan, Hari Hariadi, Dandy Yusuf
    • PDF

Articles

  • Hypoglycemic and Hypocholesterolemic Effects of Lesser yam Synbiotic Yoghurt (Dioscorea Esculenta L) on Metabolic Syndrome Wistar Rats
    Rosida, Sintha Soraya Santi
    • PDF
  • Antioxidant and Antibacterial Activities of Hydrolysate Chitooligosacharides in Crab Shell (Portunus Pelagicus) from Degradation of Chitosanase, α-Amylase, Lipase and Cellulase Enzymes
    Siska Amellia, Dedin Finatsiyatull Rosida
    • PDF
  • Cholesterol-lowering Effect of Soy Nuts and Tempeh on Hypercholesterolemic Subjects
    Hermawati Nur Zulaikha, Rendy Dijaya Muliadi, Felicia Kartawidjajaputra, Lina Antono
    • PDF
  • Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food
    I Gede Arie Mahendra Putra, Luh Putu Wrasiati, Dewa Ayu Anom Yuarini
    • PDF
pISSN 2685-9297

eISSN 2686-0309

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