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 1, No 2: April 2025
Table of Contents
Articles
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Antioxidant Profile of Velvet Bean and Jack Bean and The Effect of Processing Towards Its Value – A Review
DOI : 10.24167/jfcn.v1i2.12751
Steffi Agustine Chandra, Christiana Retnaningsih, Alberta Rika Pratiwi
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1-11
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Quality of Tea Fermented Drink from Natural Fermentation of Banana (Musa paradisiaca) and Fuji Apple (Malus domestica)
DOI : 10.24167/jfcn.v1i2.12524
Karina Bianca Lewerissa, Monika Rahardjo, Regina Natasya Budi, Rafaelle Jovanka, Bintang Carouline
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12-22
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Bioactive Compound and Fatty Acid Profile Analysis of Cold-pressed Flavor Oil
DOI : 10.24167/jfcn.v1i2.13245
Antonius Yulianto Djoko Pamungkas, Jose Abi Shalom Harris Purnama, Yohanes Alan Sarsita Putra, Lindayani -, Dyah - Wulandari
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23-32
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Chemical Characteristics Profile of Temulawak (Curcuma xanthorrhiza) Extract Processed Using a Miniplant-Scale Extractor with Variations in Temperature and Time
DOI : 10.24167/jfcn.v1i2.13232
Bang, Jonathan Clarence Agathon, Victoria Kristina Ananingsih
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33-40
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The Role of Ginger in Cognitive and Antidepressant Function: A Preliminary Exploration of the Effect of Added Sugars
DOI : 10.24167/jfcn.v1i2.13176
Jennifer Mariza Lynn, Budi Widianarko, Mellia Harumi
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96-116
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