Research Articles

• The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball The plant-based minced meatball from mushroom and pineapple residue could help to improve the nutritional value as an effective solution to dietary fiber-deficient diets and low energy.

  Hirunyophat P., PHAKAVALUN NAKPATCHIMSAKUN, NUNYONG FUENGKAJORNFUNG

  • PDF
• Measuring the economic performance of smallholder organic maize farms. Implications for food safety and security

  Ridwan Mukaila, Abraham Falola, Olutosin Ademola Otekunrin

  • PDF
• Stakeholders’ knowledge of organic rice quality in Indonesia

  Wahyudi David, Firmansyah David, Nurul Asiah

  • PDF
• The Effect of Fermentation on bioactive compound of cocoa Beans: a systematic review and meta-analysis approach

  Laras Cempaka, Ardiansyah, Nurul Asiah, Wahyudi David

  • PDF
• MEASURING OF SOCIAL SUSTAINABILITY THROUGH COMMUNITY PERCEPTIONS FOR PRIMA CERTIFIED FRUIT DEVELOPMENT IN EAST JAVA

  Wahyu Santoso

  • PDF