Vol. 13 No. 01 (2026): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)

Articles

• PENGARUH PENAMBAHAN GULA DAN VITAMIN C TERHADAP KARAKTERISTIK SENSORIS DAN FISIKOKIMIA MINUMAN SARI BUAH TERUNG BELANDA Effect of Sugar and Vitamin C Addition on the Sensory and Physicochemical Characteristics of Tamarillo Juice Beverage

  Ni Luh Nyoman Merry Parwati, Ida Bagus Putu Gunadnya, Ni Wayan Wisaniyasa

  01-07

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• Transformasi Kedelai Menjadi Superfood: Rahasia Nutrisi, Bioaktif, dan Manfaat Kesehatan Tempe From Soybeans to Functional Food: Nutritional Transformation, Bioactive Compounds, and Health Potential of Tempeh

  Putu Widya Indra Astuti

  08-16

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• EVALUASI PENGGUNAAN LAYER SEAT FOAM UNTUK MENGURANGI KETERJADIAN NEW BRUISE PADA SINGLE DAN MINI GUAVA SELAMA PENANGANAN PASCAPANEN Evaluation of Seat Foam Layer Application to Reduce New Bruise Incidence in Single and Mini Guava during Postharvest Handling

  Siti Salma Adawiyah, Gandhi Admiartha, I Putu Suparthana

  17-26

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• ANALISIS KESENJANGAN STANDAR TEPUNG SINGKONG ANTARA SNI DAN CODEX ALIMENTARIUS DALAM MENDUKUNG DAYA SAING PRODUK MOCAF Gap Analysis of Cassava Flour Standards between Indonesian National Standards and Codex Alimentarius to Support MOCAF Competitiveness

  Ni Nyoman Aswita Paradista, Desy Uliana Natalia, Anla Cantika Meidelvia Ginting, Renata Angraini Putri Ambarita, I Made Agus Mertayasa D. B. S., Suparthana I Putu

  27-34

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• Pemanfaatan Bakteri Asam Laktat pada Fermentasi Berbasis Nabati dan Hewani dalam Pengembangan Pangan Fungsional: Sebuah Tinjauan Pustaka Utilization of Lactic Acid Bacteria in Plant-Based and Animal-Based Fermentation for Functional Food Development: A Literature Review

  Luh Putu Trisna Darmayanti, Putu Widya Indra Astuti

  35-39

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