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 1: October 2024
Table of Contents
Articles
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COMPARISON BETWEEN β-CYCLODEXTRIN AND MALTODEXTRIN AS ENCAPSULATED AGENTS OF VACUUM DRIED NUTMEG SEED OLEORESIN
DOI : 10.24167/jfcn.v1i1.4681
Victoria Kristina Ananingsih, Bernadeta Soedarini, Sumardi Sumardi, Bong Y.A. Santoso, Bernardine Agatha Adi Konstantia
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1-12
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INDONESIAN FOOD NEOPHOBIA SCALE AND ITS APPLICATION ON ETHNIC FOOD STUDY
DOI : 10.24167/jfcn.v1i1.4663
Probo Y. Nugrahedi, Yohanes Kristo Sugiarto Utomo, Inneke Hantoro
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13-26
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STUDY OF PECTIN CAPABILITY TO ADSORB Cd(II) IN AQUEOUS SOLUTION AND ITS SELECTIVITY WITH Zn MINERAL
DOI : 10.24167/jfcn.v1i1.4625
Meiliana Meiliana, Mellia Harumi
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27-32
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THE EVALUATION OF MICROBIOLOGICAL, PHYSICOCHEMICAL, AND SENSORY PROPERTIES OF RICE BRAN YOGURT WITH CAVENDISH BANANA (MUSA ACUMINATA) PUREE ADDITION AT VARIOUS CONCENTRATIONS
DOI : 10.24167/jfcn.v1i1.4627
Ira Nugerahani, Florencia Irena Cahyadi, Philomena Caroline Hartono, Indah Kuswardani, Susana Ristiarini, Ignatius Srianta, Ihab Tewfik
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33-42
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QUANTIFICATION OF BIOACTIVE COMPOUNDS IN FREEZE-DRIED FERMENTED BITTER MELON (Momordica charantia L.) EXTRACT USING Lactobacillus fermentum LLB3
DOI : 10.24167/jfcn.v1i1.11552
Michael Sean, Sherlina Audrey Marcellino, Lindayani Lindayani, Laksmi Hartajanie, Laksmi Hartajanie
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43-55
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