Vol 5, No 1 (2025)

Table of Contents

Articles

Application of various statistical approaches for sensory evaluation of seaweed dodol mixed agarwood infusion
I Gde Adi Suryawan Wangiyana, I Gusti Agung Ayu Hari Triandini, Idham Khalid
Views of Abstract: 49 | PDF: 2
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1-14
Maximizing the Extraction of Albumin from Common Carp (Cyprinus carpio Linnaeus, 1758) with Variations in Temperature and HCl Solvent Concentrations
Nurfaidah nurfaidah
Views of Abstract: 33 | PDF: 1
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15-26
Scientific trends in bioactive compounds in food: a bibliometric analysis focused on publications in 2015–2025
murdiah murdiah, Baiq Afriza Lia Fitri, Yossy Ayuliansari, Baiq Pebrianti Hidayati, Nurhayati Nurhayati
Views of Abstract: 88 | PDF: 3
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27-37
From Tradition to Transformation: A Scientific Blueprint for Safer Tofu in Bandar Lampung
Deni Subara, Reza Kumala, Teny Sylvia
Views of Abstract: 38 | PDF: 3
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38-54
The effect of maceration on the organoleptic properties of ginger-based functional beverages
Syirril Ihromi, Dina Soes Putri, Marianah Marianah
Views of Abstract: 23 | PDF: 1
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55-62
Identification of Flavonoid Compounds in Clove Leaves (Syzygium aromaticum (L.) L.M. Perry) Using Thin Layer Chromatography Method
Eliza Choirun Nisa, Endah Ratnasari Mulatasih, makhdalena makhdalena, Ani Hartati, Ageng Hasna Fauziyah
Views of Abstract: 61 | PDF: 0
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63-70