Food Scientia: Journal of Food Science and Technology

About the Journal

Welcome to the homepage of Food Scientia: Journal of Food Science and Technology or Food Scientia, for short. Food Scientia was first managed in 2021 by the Food Technology Study Program of Universitas Terbuka and published by Universitas Terbuka with the objective of disseminating the most recent findings in food science and technology as well as related fields. This journal is published biannually between January-June and July-December.

We are looking forward to accepting articles from potential authors. Please refer to our homepage for more information and instruction.

Best Regards,

Editorial team of Food Scientia

Current Issue

Vol. 3 No. 2 (2023): July - December

Published: 2023-08-14

Articles

Protein Content, Cooking Loss and Organoleptic Quality of Pidie Rendang with Garlic (Allium sativum) in Different Concentration

Masyitah, Amhar Abubakar

111-124
- PDF
10.33830/fsj.v3i2.5172.2023 | Abstract views: 191 | PDF downloads: 372
Physicochemical and Organoleptic Characteristics of Analog Meatball Based on White Oyster Mushroom (Pleurotus ostreatus) and Kale (Brassica oleracea var. sabellica)

Bernadetha Eden Krisdita, Vivi Nuraini, Nanik Suhartatik

125-145
- PDF
10.33830/fsj.v3i2.4829.2023 | Abstract views: 109 | PDF downloads: 128
Added Value Improvement by Cassava Dregs and Rice Bran as Substrates for Citric Acid Production

Kirana Sanggrami Sasmitaloka, Maritsya Dita Kurnia Putri

146-164
- PDF
10.33830/fsj.v3i2.5106.2023 | Abstract views: 71 | PDF downloads: 69

View All Issues

Index by: