Journal Description

Food Science and Technology Journal (Foodscitech) is an online journal in the food science, food technology, nutrition, which also includes about the food chemistry science, biochemistry, microbiology, food engineering, food safety, food quality, food sensory, functional food, health food and the other fields that are related to the food. Published 2 times a year in July and December with 5 articles for each issued. ISSN 2622-1985 (Print) ISSN 2622-4127 (Online)

Call for paper Foodscitech vol 6 no 1

Oct 3, 2022

We invite academics, researchers, practitioners, students, and government representatives from all over Indonesia to publish their scientific papers/articles in the July Edition of Foodscitech Journal, Vol.6 No.1, 2023.

The Food Science and Technology Journal (Foodscitech) is a peer-reviewed journal that began to be published in 2018, and is published every semester in July and December. This is a series of scientific publications in the field of food technology. This journal provides a variety of stimulating and informative papers directed at theory and practice in the following fields:


• food science
• nutrition
• food chemistry
• biochemistry
• microbiology
• food techniques
• food security
• food quality
• food censorship
• functional food
• health food
• and other fields related to food

Article submission terms:

For further information, please click contact.

Dr. Kejora Handarini S.TP,MP
Editor in Chief
Foodscitech Journal

Agricultural Department

 

Universitas Dr. Soetomo Surabaya

Vol. 5 No. 2 (2022)

DOI: https://doi.org/10.25139/fst.vi

Published: Dec 1, 2022

Application of Hazard Analysis and Critical Control Points (HACCP) on The Production Process Line of Noni Juice Drink (Morinda Citrifolia L.)

69-80 Richardus Widodo, Wahyu Kanti Dwi Cahyani , Tulus Yudi Widodo Wibowo , Anita Wulandari
PDF
Read Statistic: 27

Formula Optimization of Black Mulberry and Canistel Mixed Juice using Mixture D-Optimal from Design Expert Software

81-95 Yusuf Irfan, Yusman Taufik, Nana Sutisna Achyadi
PDF
Read Statistic: 13

Microwave-Assisted Extraction in A Sequential Biorefinery of Alginate and Fucoidan From Brown Alga Sargassum Cristaefolium

96-105 Sugiono Sugiono, Mohammad Taufiq Hidayat, Faruk Alrosyidi, Alfan Nur Abadi, Khairul Anam, Sulfiatus Zannuba, Alvin Taufiky, Emrin Hoiriyah, Matheus Nugroho
PDF
Read Statistic: 29

Characteristics of Guava Probiotic Drink on Various Fruit Type and Fermentation Time

106-113 Fi’isyatin Ayu Rochmiyah, Dedin Finatsiyatull Rosida, Andre Yusuf
PDF
Read Statistic: 11

Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans

114-122 Marina Revitriani, Diana Puspitasari, Fungki Sri Rejeki
PDF
Read Statistic: 12

Analysis of Antioxidant Activity, Vitamin C, and Lactic Acid of Yogurt Made Form Cow and Goat Milk Used Electric Shock and Conventional Methods

123-133 Endah Budi Permana Putri, Margareta Amelia Iko Ardania
PDF
Read Statistic: 29
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