Vol. 1 No. 1 (2026): Journal Global of Food Technology

Articles

• Effect of Drying Methods on the Characteristics of Albumin Powder as a Rigid Foam-Forming Agent Based on Gambir Extract

  Efrina - (Author)

  1-7

  • pdf

• The Use of Slaked Lime in the Processing of Taro Chips (Xanthosoma sagittifolium)

  Cahmia Trisna Wulan, Desi Ratna Sari, Resolinda Harly (Author)

  8-19

  • pdf

• The Potential of Dadih as a Nutritious Animal Protein Source and Functional Food from West Sumatra

  Elvi Susantia, Desi Ratna Sari, S.P, M.Si, Hidayatul Jannah, S.Pt, M.Pt (Author)

  20-26

  • pdf

• Nutraceutical Profile of Garcinia cowa (Asam Kandis) in Minangkabau Cuisine: Potential Anti-Obesity and Antioxidant Properties

  Asna Deli, Desi Ratna Sari (Author)

  27-33

  • pdf

• Reinventing West Sumatran Traditional Snacks into GFCF Therapeutic Food: Nutritional Suitability and Sensory Acceptability for Children with Autism

  Meutia Askina , Desi Ratna Sari, arfezsaulfarizkina (Author)

  37-41

  • pdf

• Characterization of Tempeh Flour as a Functional Food Source Rich in Protein and Isoflavones: Processing and Potential Applications

  Andriani Rika , Muhammad Fikri Ramadhan, Salsabila Nur Azizah, Dimas Pratama Putra (Author)

  42-46

  • pdf

• Physicochemical, Microbiological, and Sensory Characteristics of Functional Yogurt Fortified with Dragon Fruit (Hylocereus polyrhizus) Peel Powder During Refrigerated Storage

  Intan Permata Sari, Rizky Saputra, Annisa Dwi Lestari, Fajar Nugroho (Author)

  47-51

  • pdf

• Application of Natural Antioxidants from Cinnamon Extract in Extending the Oxidative Stability of Fish Crackers

  Wahyu Hidayat, Nurul Aini (Author); Andi Pratama Putra (Translator); Rahmat Hidayat (Author)

  52-55

  • pdf

• Development of Functional Noodles Enriched with Moringa (Moringa oleifera) Leaf Powder: Effects on Nutritional Quality, Antioxidant Activity, and Consumer Acceptance

  Dewi Lestari, Ahmad Fauzan, Putri Maharani, Yoga Prasetyo (Author)

  56-59

  • pdf

• Effect of Ginger (Zingiber officinale) Extract Incorporation on the Quality, Antioxidant Capacity, and Shelf Life of Ready-to-Drink Herbal Beverages

  Lina Marlina, Andika Saputra, Siti Rahmawati, Bagus Prakoso (Author)

  59-61

  • pdf

• Utilization of Banana Peel Flour as a Sustainable Fiber Source in Biscuit Production: Physicochemical, Functional, and Sensory Evaluation

  Yuni Kartika, Aldi Pratama, Rina Oktaviani, Hendra Gunawan (Author)

  62-65

  • pdf