About Journal

The journal Food Science and Technology (Foodscitech) was first published in July 2018. This journal is published twice a year. The 1st volume was published in July and the second volume in December, and already has ISSN 2622-4127 (Online) and ISSN 2622-1985 (Print). Journal of Food Science and Technology (Foodscitech) is published by the Food Technology Study Program, Faculty of Agriculture, Dr. University. Soetomo.

Journal of Food Science and Technology (Foodscitech) has published journals starting in Vol. 1 No.1 2018 and published in online journal (OJS) and in print until Vol 4. No.2 2022.

The Journal of Food Science and Technology (Foodscitech) has refined detailed information by placing information or genesis articles in each article title starting Volume 1 Number 1 July 2018 has improved the presentation of articles by adding genesis articles containing information about articles, and DOI.

Starting from Volume 5 No 1 July 2022 Foodschitech Journal publishes 6 articles in 1 volume

Journal Description

Food Science and Technology Journal (Foodscitech) is an online journal in the food science, food processing, nutrition, which also includes about the food science, biochemistry, microbiology, food engineering, food safety & quality, food sensory, functional food, and the other fields that are related to the food science. Published 2 times a year in July and December with 7 articles for each issued. ISSN 2622-1985 (Print) ISSN 2622-4127 (Online)

Call For Paper Foodscitech Vol .8 No. 1, July 2025

Feb 20, 2025

We invite academics, researchers, practitioners, students, and government representatives from all over Indonesia to publish their scientific papers/articles in the December Edition of Foodscitech Journal, Vol.8 No.1, 2025.

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 processing
• food safety & quality
• food censorship
• functional food
• and other fields related to food science

Paper submission deadline, April 2025.

We are pleased to announce that our journal now offers a fast review facility for authors who wish to expedite the review process of the manuscripts. This facility is designed to provide authors with a quicker turnaround time for submissions. Authors who are interested in utilizing the fast review facility are requested to contact the Editor in Chief. Editor in Chief will provide you with the necessary information and instructions on how to proceed.

Article submission terms:

Online submission
Template journal

For further information, please click contact.

Dr. Yuyun Yuniati, S.T., M.T
Editor in Chief
Foodscitech Journal

Agricultural Department

Universitas Dr. Soetomo Surabaya

Vol. 7 No. 2 (2024)

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

Published: Dec 20, 2024

Effect of Alcohol Concentration in Soxhlet Extraction of Bioactive Compounds from Pineapple Peel as an Antioxidant for Cooking Oil

84-94 Amalia Nur Kumalaningrum, Wiwin Witji Lestari

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Read Statistic: 163

A research Saponin Content Reduction in Maja Leaf Tea (Aegle marmelos L. Corr.) A Study of Different Blanching Methods and Duration

95-104 Oktavio Salsabila Putri, Nunuk Hariyani, Arlin Besari Djauhari

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Read Statistic: 57

Development of Spontaneous Fermented Drink from Red Dragon Fruit Peel (Hylocereus polyrhizus): Chemical and Microbiological Perspectives

105-116 Findi Citra Kusumasari, Irene Ratri Andia Sasmita, Putu Tessa Fadhila, Mohammad Mardiyanto, Emi Kurniawati

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Read Statistic: 73

Substitution Of Soybean Pulp Flour And Addition Of Glycerol Monostearate (GMS) On Chemical Properties And Organoleptic Soft Cookies
SUBSITUSI TEPUNG AMPAS KEDELAI DAN PENAMBAHAN GLISEROL MONOSTEARAT (GMS) PADA SIFAT KIMIA DAN ORGANOLEPTIK SOFT COOKIES

117-126 Uun Nur Khasanah Al Ubaidilah, Kejora Handarini Handarini, Retnani Rahmiati

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Read Statistic: 55

Potential for Microalgae as a Superfood in Fermented Dairy Products: A Review

127-140 Joshua Christmas Natanael Luwidharto, Viki Hendi Kurniaditya, Windy Rizkaprilisa, Salsabila Amalia Putri Bumi

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Read Statistic: 132

Nutrition and Organoleptic Quality of Beef Dendeng Cured using Kulim Leaf Solution (Scorodocarpus borneensis Becc.)

141-150 Edy Permadi, Maria Sulastri, Retno Budi Lestari

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Read Statistic: 34

Phytochemical Tests and Antioxidant Activity Tests From Ethanol Extract Of Fig Leaves (Ficus carica Linn.) Green Yordan

151-160 Earlyna Sinthia Dewi, Desy Ambar Sari

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Read Statistic: 37

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