Vol 1, No 2 (2019)

DOI: http://dx.doi.org/10.33512/fsj.v1i2

The articles in this issue were authored/co-authored by authors from Indonesia.

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Table of Contents

Articles

A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE
Rifqi Ahmad Riyanto
PDF
65-68
INDONESIAN FOOD INDUSTRY ON HALAL SUPPLY CHAINS
Hadi Peristiwo
PDF
69-77
COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
Reza Widyasaputra, Elvira Syamsir, Slamet Budijanto
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78-82
INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi
Rais Nur Latifah, Cecep Setiawan
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83-91
CHEMICAL AND SENSORY CHARACTERISTIC OF SORGHUM (Sorghum bicolor) TAPAI WITH TRADITIONAL PACKAGING
Andre Yusuf Trisna Putra, Rosida Rosida, Khoirul Azmir
PDF
92-99
AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH
Vega Yoesepa Pamela, Winda Nurtiana, Bayu Meindrawan
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100-104
SORTING MANALAGI APPLE (Malus sylvetris Mill) USING IMAGE PROCESSING APPLICATION
Ahmad Haris Hasanuddin Slamet, Dedy Wirawan Soedibyo
PDF
105-113
EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE
Puji Wulandari, Supriyadi Supriyadi, Budi Setiadi Daryono
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114-119