Vol. 6 No. 1 (2026)

Artcle

• Processing of Skipjack Tuna (Euthynnus affinis) Floss as an Alternative High Protein Source with the Addition of Kaffir Lime Leaves to Improve Sensory Quality

  Atika Ulfiya Adlina, Kurnia Latifatun Nikmah, Wahyu Qomaruddin; Shofwatun Nada

  207-211

  • pdf (Indonesian)

• Public Perception and Acceptance of Gluten-Free Cookies Compared to Conventional Cookies

  Hana Laili Nabila Artanti, Agus Ridwan Misbahudin, Rina Asmaul

  212-218

  • pdf (Indonesian)

• Phytochemical Screening of Secondary Metabolite Compounds in Clitoria ternatea Butterfly Pea Flower Extract

  Wita Oileri Tikirik, Arifah Arifah, Askur Askur, Nasrullah Nasrullah

  219-224

  • pdf (Indonesian)