Vol. 11 No. 2 (2023): Volum 11 - 2

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

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

  Ridwan Mukaila, Abraham Falola, Olutosin Ademola Otekunrin

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• Stakeholders’ knowledge of organic rice quality in Indonesia

  Wahyudi David, Firmansyah David, Nurul Asiah

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

  Laras Cempaka, Ardiansyah, Nurul Asiah, Wahyudi David

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

  Wahyu Santoso

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