Vol. 1 No. 2 (2026): Journal Global of Food Technology

View Vol. 1 No. 2 (2026): Journal Global of Food Technology

Published: 2026-10-15

Articles

CHARACTERIZATION AND PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA FROM WEST SUMATRA DADIH (TRADITIONAL FERMENTED BUFFALO MILK) AS FUNCTIONAL FOOD STARTER CANDIDATES

Rian Syahputra, Siti Rahmawati (Author)

68-84
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THE EFFECT OF ROBUSTA COFFEE LEAF DRYING METHODS ON TOTAL POLYPHENOLS, CAFFEINE, AND ANTIOXIDANT ACTIVITY OF KAWA DAUN, A TRADITIONAL BEVERAGE OF WEST SUMATRA

Fajar Ramadhan, Annisa Putri, Rizky Pratama (Author)

85-95
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THE EFFECT OF COOKING DURATION ON WATER ACTIVITY, LIPID OXIDATION, AND ANTIOXIDANT ACTIVITY OF MINANGKABAU BEEF RENDANG DURING STORAGE

Andi Wijaya, Siska Lestari, Hendra Saputra (Author)

96-103
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Effects of Steaming and Drying Temperature of Gambir Leaves (Uncaria gambir Roxb.) on Catechin Content, Antioxidant Activity, and Sensory Acceptance of Herbal Tea as a Functional Food Typical of West Sumatra

Rico Ramadhan, Andi Saputra, Siti Rahma (Author)

104-117
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Effects of Drying Method and Extraction Solvent on Total Polyphenol Content and Antioxidant Activity of Asam Kandis (Garcinia xanthochymus Hook. f.) as a Traditional Natural Acidulant of Minangkabau Cuisine

Rika Andriani, Yoga Prasetyo (Author)

118-126
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Effect of Roasting Degree on Total Polyphenol Content, Antioxidant Activity (DPPH and ABTS), Caffeine Concentration, and Sensory Acceptance of Highland Arabica Coffee (Coffea arabica L.) from West Sumatra, Indonesia

Lina Marlina, Andika Saputra (Author)

127-135
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Effects of Pretreatment and Frying Temperature on Oil Content, Acrylamide Formation, Color, Texture, and Sensory Acceptance of Kerupuk Sanjai Cassava Chips from Bukittinggi, West Sumatra

Lalu Muhammad , Ni Luh Putu Handayani, Ahmad Rian Hidayat (Author)

136-143
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Effect of Boiling Duration on Soluble Protein, Low-Molecular-Weight Peptide Fraction, and Antioxidant Activity (DPPH and ABTS) of Pensi (Corbicula moltkiana) from Lakes of West Sumatra, Indonesia

Sri Lestari Puspitasari, Fikri Alamsyah (Author)

144-152
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Physicochemical, Microbiological, and Antioxidant Characterization of Tapai Ketan Hitam (Fermented Black Glutinous Rice) from West Sumatra at Different Fermentation Periods

Tri Wardhani, Ahmad Khoirul (Author)

153-161
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Effectiveness of Repeated Boiling, Soaking, and Combination Pretreatments on Hydrogen Cyanide Reduction, Nutritional Composition Retention, and Antioxidant Activity of Cassava Leaves (Manihot esculenta Crantz) Commonly Consumed in West Sumatra

Putri Maharani, Bayu Eko Prasetyo, Nurul Hidayah (Author)

162-170
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Effects of Brine Concentration and Drying Method on Proximate Composition, Calcium Retention, Lipid Oxidation, Spoilage Indicators, and Sensory Quality of Dried Bilih Fish (Mystacoleucus padangensis) from Lake Singkarak, West Sumatra

Desi Ratna Sari, Kharisma Putri, Andi Pratama Putra, Rahmat Hidayat (Author)

171-180
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