Journal of Food and Agricultural Product

ISSN: 2807-9116
E-ISSN: 2807-8446

Journal of Food and Agricultural Product (JFAP) is a peer reviewed international scientific journal which publishes papers in the categories of review articles, research articles and short communications and technical notes from all areas related to food and agricultural product disciplines. Submitted articles will be examined by a scientific committee and anonymous evaluators and published every March and September in HTML and PDF formats. JFAP is produced and hosted by Faculty of Agricultural, Universitas Veteran Bangun Nusantara, Dept. Agricultural Technology.

Aim & Scope

Agricultural product Food science and technology Microbiology and Biotechnology Food engineering Food nutrition

Subject Areas

Teknologi Hasil Pertanian Teknologi Industri Pertanian (dan Agroteknologi) Teknologi Pangan dan Gizi Teknologi Pasca Panen Teknologi Pertanian
Sinta 5
Journal Metrics & Analysis

Articles in 2023 - Issue 2

Total: 8 articles

1

pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan

Kinanti; Ajeng Zahra; Nurwati; Hasdar; Muhamad
Vol 3, No 2 Tahun 2023
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2

Evaluasi sensori dan resistensi es krim jagung kelor dengan penstabil yang berbeda

Tiastuti; Kamilla Riska; Randi; Mohammad Jusuf; Dewantoro; Yan El Rizal Unzilatirrizqy
Vol 3, No 2 Tahun 2023
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3

Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer

Kholidah; Siti Nur; Wadli; Purwanti; Yunika
Vol 3, No 2 Tahun 2023
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4

Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract

antasya wandan sari; Putri; Rochmah; Alfi Nur; Zulfa; Fitriyah; Rizki; Prajwalita Rukmakharisma
Vol 3, No 2 Tahun 2023
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5

Pembuatan Cake Tepung Ubi Jalar Ungu Dengan Penambahan Pure Buah Nangka Terhadap Nilai Antioksidan, Karakteristik Kimia dan Organoleptik

Mita; Elly; Rochmah; Alfi Nur
Vol 3, No 2 Tahun 2023
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6

The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar

Sofiyani; Aliya Farkha; Hasdar; Muhamad; Nurwati; Purwati; Yunika
Vol 3, No 2 Tahun 2023
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7

Proximate Analysis of Red Onion (Allium Cepa L.) Second Skin Waste Extract

Muzhahir; Zul; Unzilatirrizqi; Yan El Rizal; Fera; Melly
Vol 3, No 2 Tahun 2023
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8

Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata)

Rivai; Akhmad; Tari; Agustina Intan Niken; Asmoro; Novian Wely
Vol 3, No 2 Tahun 2023
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