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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
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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