Vol 5, No 1 (2023)

DOI: http://dx.doi.org/10.33512/fsj.v5i1

The articles in this issue were authored/co-authored by authors from the United States of America, Hungary, India, Bangladesh, Nigeria, Uganda, and Indonesia.

Full Issue

View or download the full issue PDF

Table of Contents

Articles

Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese
Putri Ramadhany, Anastasia Prima Kristijarti, Graciella Lorenz Susanto, Geraldo Prajna
PDF
1-17
Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics
Ranjith Arimboor, Zavier Thaliakuzhy, Nagamani Chintalarevi
PDF
18-25
Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition
Govinda Anggita Fortin, Yohana Sutiknyawati Kusuma Dewi, Lucky Hartanti
PDF
26-36
The Refining Capability of Palm Shell Activated Carbon for Waste Cooking Oil
Maria Ulfah, Chrisatya Nugraha Tamanampo, Sunardi Sunardi
PDF
37-46
Assessment of Microbiological Contamination of Branded and Street Vended Ice-Cream: A Comparative Study in Tangail Municipality, Bangladesh
Afroza Khatun, Md Younus Mia, Masuma Masuma, Kamal Kanta Das
PDF
47-59
Formulation of Snack Bar Based on White Mussel as TFA (Therapeutic Food for Anemia) To Improve Adolescents Nutrition
Arie Dwi Alristina, Rizky Dzariyani Laili, Luki Mundiastuti, Dewinta Hayudanti, Rossa Kurnia Ethasari
PDF
60-70
Phytochemicals, Heavy Metals, and Antioxidant Vitamins Assessment in Tomatoes (Solanum lycopersicum) Cultivated Near Cement Company Firm of Sokoto, Nigeria
Kabiru Sirajo, Zulkallaini Shehu, Anas Bello, Ibrahim Mas’ud, Kabiru Muhammad Nata’ala
PDF
71-79
Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching
Joshua Oheji Otugbeikwu, Philip Abraham Aligwe, Julius Amove
PDF
80-92
Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten
Fitria Riany Eris, Zulfatun Najah, Tubagus Bahtiar Rusbana, Puji Wulandari, Nurul Annadzifah, Rifqi Ahmad Riyanto
PDF
93-101