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 7 articles for each issued. ISSN 2622-1985 (Print) ISSN 2622-4127 (Online)

Call for Paper Foodscitech Vol 7 No 1 July 2024

Dec 28, 2023

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.7 No.1, 2024.

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. 6 No. 2 (2023)

DOI: https://doi.org/10.25139/fst.v6i2

Published: Dec 27, 2023

Crystal Palm Sugar Yield Optimization and Its Chemical and Sensory Characteristics

70-77 Marwati, Irma Febriandini, Krishna Purnawan Candra, Yuliani, Hamka Nurkaya
PDF
Read Statistic: 209

Effect of High Cell Density to Lipid Content Microalgae Chlorella vulgaris on Photoautotrophic Cultivation

Effect of High Cell Density to Lipid Content Microalgae Chlorella vulgaris on Photoautotrophic Cultivation

78-85 Kevin Dyo Pamungkas, Khairul Anam, Titik Budiati
PDF
Read Statistic: 103

Effect Of Hydrogen Peroxide Concentration on The Deacetylation Degree Of Chitosan Extracted From Maggot Waste

86-93 Titik Budiati, Silvia Oktavia Nur Yudiastuti, Agung Wahyono
PDF
Read Statistic: 118

Consumer’s Preference to Buy For Organic and Non Organic Processed Duck Meat In Blitar

94-102 Nur Agustin Mardiana, Adiguna S.W. Utama, Nur Aini Mahmudah, Aditya W. Putra
PDF
Read Statistic: 88

High Dietary Fiber and Antioxidant Cookies with Substituted Parchment and Silver Skin Coffee

103-110 Ester Lanywati, Windy Rizkaprilisa, Lusiawati Dewi
PDF
Read Statistic: 87

Organoleptic and Nutritions Observation of Monosodium Glutamate (MSG)-Free Instant Noodle Seasoning With Soto Padang

111-119 Nika Rahma Yanti, Feri Arlius, Khandra Fahmy, Ririn Fatma Nanda
PDF
Read Statistic: 96

Application of Citric Acid and Packaging Type Selection in Preserving Stability of Homemade Tomato Sauce

Application of Citric Acid and Packaging Type Selection in Preserving Stability of Homemade Tomato Sauce

120-129 Jimmy Jimmy, Yuyun Yuniati
PDF
Read Statistic: 154
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