JFCN: Journal of Food, Culinary, and Nutrition is a peer-reviewed journal, published annually in October, April and written In English by Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University.
JFCN is open-access journal that publishes original research articles, review articles, and short communication in food, nutrition, and culinary science area.
ISSN 3063-4121 (Media Online)
Vol 2, No 1: October 2025
Table of Contents
Articles
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Pinch Analysis of Heat Exchanger Networks in A Simulated Milk Pasteurization Plant
DOI : 10.24167/jfcn.v2i1.14321
Gelbert Jethro Sanyoto, Novita Ika Putri
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1-19
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Femyta Anindya Putri, Amelia Putri Nuladhani, Rachel Abelyana
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20-26
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Nutritional and Sensory Profiling of Circular Food Product Innovation Through Lush Bites: Utilizing Marine-Agricultural Waste for Sustainable Consumption
DOI : 10.24167/jfcn.v2i1.14290
Nafisah Zainuba Hasan, Adisa Naila Lubna
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27-34
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A Review of Upcycle Coffee Cherry Husk (Cascara) in Kombucha Fermentation: Enhancing Bioactive Compound Potential
DOI : 10.24167/jfcn.v2i1.14352
Helga Zefanya Wical, Clarinda Djuali, Lamsihar Alex Siregar
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35-44
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Potential Substitution of Plantain Peel (Musa paradisiaca var. Raja) Waste Flour for High-Fiber Crispy Brownies
DOI : 10.24167/jfcn.v2i1.14332
Theodorus Aryo Bimo Susanto, Miryam Rachel, Benediktus Yudo Leksono
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45-57
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Innovative Functional Fruit Leather from Bidara Fruit and Citrus Peel with Carrageenan for Sustainable Food Processing
DOI : 10.24167/jfcn.v2i1.14316
Caroline Noel Amaris Purnomo, Karyn Gracia Hartono, Karla Katina Salim Nohkarsan
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58-70
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