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Food ScienTech Journal
Food ScienTech Journal
Department of Food Technology, Faculty of Agriculture, University of Sultan Ageng Tirtayasa
Verified email at untirta.ac.id - Homepage
Title
Cited by
Cited by
Year
Phenolic compound of fresh and boiled sea grapes (Caulerpa sp.) from Tual, Maluku
JAM Nurjanah, DA Asmara, T Hidayat
Food ScienTech Journal 1 (1), 31-39, 2019
122019
Anthocyanin as natural colorant: A review
W Nurtiana
Food ScienTech J 1, 2019
72019
the Evaluation of Good Manufacturing Practices (Gmp) in Fish Processing Sme Center Case Study of Balikpapan City
T Hidayat, Z Najah, NA Putri, Z Zulmaneri
Food ScienTech Journal 1 (1), 45-53, 2019
52019
Application of SWOT and ANP Methods in Order to Select the Agroindustrial Development Strategy Based On Tapai in Bondowoso
EK Novitasari, D Hermanuadi, A Brilliantina
Food ScienTech Journal 2 (2), 62-68, 2020
42020
Chemical and sensory characteristic of sorghum (Sorghum bicolor) tapai with traditional packaging
AYT Putra, R Rosida, K Azmir
Food ScienTech Journal 1 (2), 92-99, 2019
42019
Hazard analysis and critical control points implementation in amplang processing
Z Najah, NA Putri, T Hidayat, Z Zulmaneri
Food ScienTech Journal 1 (1), 54-64, 2019
42019
Indonesian Food Industry on Halal Supply Chains
H Peristiwo
Food ScienTech Journal 1 (2), 69-77, 2019
42019
A review of starch damage on physicochemical properties of flour
NA Putri, IM Shalihah, AF Widyasna, RP Damayanti
Food ScienTech Journal 2 (1), 1, 2020
32020
the Effect of Natrium Metabisulfite Immersion and Dryng Temperature for Tapai Flour Production
A Brilliantina, R Wijaya, B Hariono
Food Sci. J. 3 (1), 41, 2021
22021
CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS
N Abdullahi, EC Igwe, MA Dandago, AK Yunusa
Food ScienTech Journal 3 (1), 1-24, 2021
22021
Application Of Business Model Canvas In Production And Marketing Of Solog (Analogue Sausage)
SB Aji, H Herlina, BH Purnomo
Food ScienTech Journal 2 (1), 35-43, 2020
22020
GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
Z Najah, D Anggraeni, AM Diwan, GD Lestari, M Dhabit, M Dzikribillah, ...
Food ScienTech Journal 2 (2), 104-110, 2020
12020
CAROTENOIDS AS NATURAL COLORANT: A REVIEW
FD Wahyuni, IM Shalihah, W Nurtiana
Food ScienTech Journal 2 (2), 94-102, 2020
12020
AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH
VY Pamela, W Nurtiana, B Meindrawan
Food ScienTech Journal 1 (2), 100-104, 2019
12019
A short review of bongkrekic acid in food safety perspective
RA Riyanto
Food ScienTech Journal 1 (2), 65-68, 2019
12019
ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
YAW Septi Rohmawati, Akhmad Mustofa
Food ScienTech Journal 1 (1), 24-30, 2019
12019
THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT
SHK Nisa, M Djali, Y Cahyana
Food ScienTech Journal 3 (2), 140-149, 2022
2022
Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material With Immersion Solution Combination
DFE Nuryadin, S Haryati, IT Widodo, A Munandar, D Surilayani, ...
Food ScienTech Journal 4 (1), 28-36, 2022
2022
Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia
M Jamilatun, PI Lukito, ID Astuti
Food ScienTech Journal 4 (1), 69-75, 2022
2022
Purple Corn (Zea mays indurata) Ice Cream as an Immune Booster in The Pandemic Era
FS Rahmah, LAZ Fitriyani, MA Umar, MA Arriziq, B Ma’arif
Food ScienTech Journal 4 (1), 62-68, 2022
2022
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Articles 1–20