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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

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  3. Vol. 2 No. 2 (2019)

DOI: https://doi.org/10.25139/fst.v0i0

Published: Jan 6, 2020

Articles

The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit

1-7
PDF
Read Statistic: 1024

Sanitary Test of Penyetan Vendors’ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya

8-17
PDF
Read Statistic: 479

Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae of Sargassum cristaefolium

18-24
PDF
Read Statistic: 440

Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies

25-34
PDF
Read Statistic: 451

Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods

35-40
PDF
Read Statistic: 458

ISSN 2622-4127 (Online)

ISSN 2622-1985 (Print)

Acrredited by Minister of Research and Higher Education, Republic Indonesia, Directorate General of Research Strengthen and Development (Direktur Jenderal Penguatan Riset dan Pengembangan Kemenristekdikti RI) Number 85/M/KPT/2020 as Ranking 3 (SINTA 3)

 

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Published by : 

Food Technology Department , Faculty of Agricultural 

Dr. Soetomo University Surabaya

84 Semolowaru, Sukolilo, Surabaya, East Java, Indonesia

email : foodtech08@gmail.com

+6281259668253 (Mobile)

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