Vol 5, No 2 (2025)

ON PROGRESS

Table of Contents

Articles

Food Safety Evaluation of Rice Husk Charcoal Production as a Natural Food Colorant: A Good Manufacturing Practices (GMP) Study in Purworejo Regency
Sri Budi Wahjuningsih, Zulhaq Dahri Siqhny, Mita Nurul Azkia, Febiani Dwi Utari
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71-83
Sensory evaluation of tea with different brewing conditions: a systematic review of recent 10-year studies
I Gde Adi Suryawan Wangiyana, I Gusti Agung Ayu Hari Triandini
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84-102
Effect of boiling time on protein content, total soluble solids, and sensory quality of probiotic soy milk (Glycine max L.).
Muhammad Faisal, Hafasa Hafasa, Siti Malika Azizatul FItri M, Maharani Kusumaningtyas
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103-122
Effect of Raw Material Composition on the Characteristics of Rambusa-Sappan Beverage as a Functional Food Drink
Jenri Parlinggoman Hutasoit, Krisensia Liana Avenesya, Muhammad Liana Fajri, Kharismayati Kharismayati
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123-132
HACCP System Design and GMP/SSOP Evaluation for Meatball Production: A Case Study at Bakso Solo Jatimulyo
Kamelia Zuchri Bukit, Untung Trimo Laksono, Deni Subara
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133-145