Vol 4, No 2 (2022)

DOI: http://dx.doi.org/10.33512/fsj.v4i2

The articles in this issue were authored/co-authored by authors from Nigeria, Uganda, India, and Indonesia.

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Table of Contents

Articles

Differences in Eating Habits, Lifestyle, and Weight Changes of Indonesian College Students Based on Their Residence During The COVID-19 Pandemic
Lintang Purwara Dewanti, Laras Sitoayu, Sarah Mardiyah, Vitria Melani
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76-82
Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities
Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Abdurrashid Rilwan, Hassana Jibril, Raliya Iliyasu
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83-99
Red Guava (Psidium guajava L.) Chemical Properties Characterization Using Different Packaging Methods During Storage
Rini Umiyati, Lustika Eva Lusiana, Iffah Muflihati, Fafa Nurdyansyah
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100-108
Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup
Rissa Megavitry, Amran Laga, Adiansyah Syarifuddin
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109-118
Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours
Yusuf Byenkya Byaruhanga, Stellah Byakika, Ivan Muzira Mukisa
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119-128
The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins
Winda Nurtiana, Rina Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, Dini Nur Hakiki, Mohamad Rajih Radiansyah, Alfi Rahmawan
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129-144
Oxide-Based Nanocomposites for Food Packaging Application: A Review
Aisha Idris Ali, Munir Abba Dandago, Fatima Idris Ali, Genitha Immanuel, Jishnu Naskar
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145-174
Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate
Fany Dwi Wahyuni, Fitria Riany Eris, Nia Ariani Putri, Rifqi Ahmad Riyanto
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175-188