Vol. 6 No. 1 (2025): Food Safety: Science in Action

DOI: https://doi.org/10.36761/fagi.v6i1

Published: 2025-11-10

Articles

Karakteristik sensori, fisikokimia, dan mikrobiologi pada produk kolpie : pie dengan substitusi tepung ubi ungu dan isian vla kolak pisang

Doni Adiwinata, Zidna Amalia Al Istiqomah, Aini Nur Fitria, Irna Nurpitriani, Widya Apriliani, Amanda Deviena Lazuardi, Winda Nurtiana
- PDF (Bahasa Indonesia)
The effect of adding dragon fruit skin flour as a natural coloring in making one cake

Rahma Rahma, Sahri Yanti
- PDF (Bahasa Indonesia)
Analysis of Phenolic Compounds and Atioxidant Activity in Lomo Leaf Extract (Protium Javanicum Brum. F)

Kisman Kisman, Sahri Yanti
- PDF (Bahasa Indonesia)
Development of Tamarind Seed Waste (Tamarindus Indica L.) as a Product Innovation for Typical Sumbawa Coffee Powder To Reduce Tamarind Seed Waste Particularly in Sumbawa Regency

Rijal Fauzan Abdillah, Chairul Anam Afgani
- PDF (Bahasa Indonesia)