Vol 7, No 1 (2024)

Vol 7, No 1 (2024)

May

DOI: https://doi.org/10.26418/jft.v7i1

Table of Contents

Articles

The Effect of Adding Sappan Wood Powder and Potassium Sorbate on The Quality of Borneo Coconut Soy Sauce

Andi Maryam, Neti Saskia, Andiyono Andiyono

PDF

1-11

The Effect of Brewing Time on the pH Level and Antioxidant Content of Liberica Coffee Peel and Siam Orange Peel Infusion Tea

Rona Safrina, Angga Tritisari

PDF

12-15

Chemical Characteristics and Acceptability of Bagelen Dry Bread with the Addition of Moringa Leaf Flour (Moringa Oleifera Lam)

Puja Khoerunisa, Atia Fizriani, Robi Tubagus

PDF

16-25

Utilization of Breadfruit (Artocarpus altilis) Skin Waste in Making Edible Film with the Addition of Glycerol and Chitosan Plasticizer Formulation

Rahma Aula Ramadhan, Atia Fizriani, Robi Tubagus

PDF

26-37

The Effect of Wheat Flour With Singapore Banana Flour (Musa Sp) Substitution on The Physicochemical and Organoleptic Characteristics of Cookies

Walimah Walimah, Suko Priyono, Maherawati Maherawati

PDF

38-46

Editorial Adress:

Department of Food Science and Technology, Faculty of Agriculture, Universitas Tanjungpura

Jl. Prof. Dr. H. Hadari Nawawi, Pontianak, Kalimantan Barat (78124)

Telp/Fax: (0561) 740191

Email: foodtech@untan.ac.id

Website: http://jurnal.untan.ac.id/index.php/jft

This work is licensed under a Creative Commons Atribution-NonCommercial 4.0 International License.