The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product by Rizka Mulyani, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Prakoso Adi

“…Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering…”
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Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods by Kiki Fibrianto, Igoy Arya Bimo, Atika Muna Sofa, Azalea Putri, Devia Amelia, Ovirista Rachma Lalilika, Irha Putri Genbrovit, Ahmad Izzul Haq

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The technical and financial feasibility analysis of art paper production from betel nut husk fibre and paper waste by Azimmatul Ihwah, Ika Atsari Dewi, Hendrix Yulis Setyawan, Erina Permata Puteri Yuscandra

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Selection of alternative solution for implementing green productivity of milk agroindustry in Malang Raya by Andan Linggar Rucitra, Ardaneswari Dyah Pitaloka Citraresmi, Widhistya Kartikaningrum

“…Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering…”
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The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea by Dwi Hartanti, Alwani Hamad

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Study of pectin extraction from pedada fruit and kepok banana peel by Jariyah, Ely Kurniati, Silvana Dwi Nurherdiana

“…Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering…”
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Edamame caspian sea soygurt as plant-based yogurt alternatives by Joni Kusnadi, Nur Diana Septi, Kiki Fibrianto

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Resource-based view model implementation toward business competitiveness (Case study in mushroom SMEs in Malang, Indonesia) by Ardaneswari Dyah Pitaloka Citraresmi, Andan Linggar Rucitra, Novi Haryati, Faizatul Amalia

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Production and added value of waste cooking oil product derivatives in the Bali Province by Dewa Ayu Anom Yuarini, Ganda Putra, AAPA Suryawan Wiranatha, Luh Putu Wrasiati

“…Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering…”
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Physicochemical characteristics of pulsed electrical field–sterilized sugarcane (Saccharum officinarum L.) juice with added ginger extract by Arie Febrianto Mulyadi, Sucipto, Sumardi Hadi Sumarlan, Dina Wahyu Indriani, Rafika Arofatul Lama’ah

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Exploring the psychological determinants of household's intention to reduce food waste: Insight from Yogyakarta Indonesia by Herdiana Anggrasari, Dhika Cahyasita, Muhamad Ridwan

“…Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering…”
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Effect of sustainability readiness on digital transformation adoption in SMEs by Ardaneswari Dyah Pitaloka Citraresmi, Andan Linggar Rucitra, Faizatul Amalia, Siti Asmaul Mustaniroh, Widhistya Kartikaningrum

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Robusta coffee processing productivity analysis using objective matrix (OMAX) method (Case study at PT Tinkerbels Permata Indah, Bogor, West Java) by Panji Deoranto, Abiyyu Yazid Hilal, Isti Purwaningsih

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Optimization of pulsed electric field processing time and hydrolyzed bovine collagen concentration in pasteurized milk by Angky Wahyu Putranto, Anugerah Dany Priyanto, Dimas Firmanda Al Riza, Ferina Tiara Safitri, Nurul Istiqomah Khoirunnisa, Arrahmadiana Estuwilujeng, Candika Pambayun

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Integrated and partial process of xylitol and bioethanol production from oil palm empty fruit bunches by Efri Mardawati, Budi Mandra Harahap, Emilda Ayu Febrianti, Agus Try Hartono, Natasha Putri Siahaan, Anting Wulandari, Silvia Yudiastuti, Sri Suhartini, Kasbawati

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Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review by Muhammad Alfid Kurnianto, Fathma Syahbanu, Hamidatun, Ifwarisan Defri, Yushinta Aristya Sanjaya

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Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Ca... by Bambang Dwi Argo, Cici Damayanti, Anik Wulandari, Umi Mianadhiroh

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Effect of relative humidity and light exposure on fluorescence compound dynamics, soluble solid and acidity of Japanese Citrus Iyokan during postharvest treatment by Muharfiza, Dimas Firmanda Al-Riza, Nie Sen, Yasushi Kohno, Tetsuhito Suzuki, Makoto Kuramoto, Yuichi Ogawa, Naoshi Kondo

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Review of types of biomass as a fuel-combustion feedstock and their characteristics by Nugroho Adi Sasongko, Nurjaman Gunadi Putra, Maya Larasati Donna Wardani

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Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk by Anugerah Dany Priyanto, Teti Estiasih, Angky Wahyu Putranto, Widyasari, Pardi Sampe Tola

“…Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering…”
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