Vol. 7 No. 1: December 2023
Indonesian Food Science and Technology Journal (IFSTJ) with registered number ISSN 2615-367X (online) is an International peer-reviewed journal, open access, accreditated by SINTA (Indonesian government body for journal accreditation), and has been accepted for SCOPUS. Scopus is the world's largest abstract and citation database of peer-reviewed literature.
The Journal published original research papers and critical reviews with the scope of advanced research in the field of Food Science and Technology with a focus on traditional foods, particularly traditional Indonesian foods, as well as other regions with comparable or related culinary traditions to Indonesian food. All articles until this issue (Vol 7 No 1, December 2023) were authored/co-authored by authors from 11 countries (Japan, Thailand, Nigeria, Malaysia, Algeria, Iran, Côte d'Ivoire, Nepal, Mongolia, Bangladesh and Indonesia).
Articles
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Optimization Process of the Pepsin-Solubilized Collagen from Lizardfish (Saurida tumbil Bloch, 1795) Skins by-Product
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Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant
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The Quality of Lokan (Geloina erosa ) Rendang Oil Substituted with Red Palm Oil Olein
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Effect of different extraction methods on antioxidant and sensorial properties of pasteurized black soymilk
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Biosynthesis of ZnO Nano-particle and its quality evaluation on the shelf life extension of fruit
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Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying
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Evaluation of Physical Characteristics, Carbohydrate Content, and Sensory Preference of Suwar-suwir Caisim
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Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications
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Effect of Soaking Time on the Physicochemical Characteristics, Antioxidant Activity, and Glycemic Index of Parboiled Local Cultivar Black Rice from West Sumatra
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Physical properties, dietary fibre profile and peroxide value of biscuit produced from wheat-Tigernut flours with avocado paste as fat substitute