FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. Original research articles and review written in English and featuring well-designed studies with clearly analyzed and logically interpreted results are accepted, with a strong preference given to research that has the potential to make significant contributions to both the field of Food Technology and society in general. FSJ had been accredited as a 3rd Grade Scientific Journal (Sinta 3, Peringkat 3) by the Ministry of Education, Culture, Research, and Technology of Indonesia based on the Decree No. 164/ E/ KPT/ 2021. Published by Universitas Sultan Ageng Tirtayasa.
Vol 4, No 1 (2022)
Full Issue
| View or download the full issue |
Table of Contents
Articles
|
Ramesh Babu Natarajan, Ranjith Arimboor
|
1-7
|
|
Olasunmbo A Ajayi, Oluwatosin T Awe
|
8-17
|
|
Nia Ariani Putri, Achmad Subagio, Nurud Diniyah
|
18-27
|
|
Devi Faustine Elvina Nuryadin, Sakinah Haryati, Indra Taruna Widodo, Aris Munandar, Dini Surilayani, Ginanjar Pratama, Afifah Nurazizatul Hasanah
|
28-36
|
|
Serly Eka Puspita, Fitria Riany Eris, Rifqi Ahmad Riyanto
|
37-46
|
|
Herlina Herlina, Rodame Bonalisa Sinaga
|
47-61
|
|
Faza Saiqur Rahmah, Fitriyani Fitriyani, Lisa Aulia Zahra, Muhamad Abdulloh Umar, Muhammad Abbas Arriziq, Burhan Ma'arif
|
62-68
|
|
Makhabbah Jamilatun, Pradea Indah Lukito, Ira Dwi Astuti
|
69-75
|
