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 2: April 2026
Table of Contents
Research
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Comparative Evaluation of Textural and Sensory Characteristics of Sourdough Bread Produced Using Botanical Water from Different Raisin Varieties
DOI : 10.24167/jfcn.v2i2.15042
Monika Rahardjo, Monang Sihombing, Sekar Eka Wahyuningtyas
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71 - 81
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Ulvan from Ulva lactuca as A Potential Marine-derived Prebiotic for Functional Foods: A Review
DOI : 10.24167/jfcn.v2i2.15049
Cepi Permana, Muhamad Rifai, Alberta Rika Pratiwi, Dyah Wulandari
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82 - 91
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Development and Characterization of A Plant-Based Jerky from Indonesian Local Crops as A Sustainable Meat Analogue
DOI : 10.24167/jfcn.v2i2.15056
Anita Carolina Lie Sidarta, Gabriella Charleen, Nicholas Ethan Sunjaya
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106 - 116
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Physicochemical Modulation by Tapioca Starch in Oyster Mushroom (Pleurotus ostreatus) Powder
DOI : 10.24167/jfcn.v2i2.15033
Sofia Maru, Erni Setijawaty, Ignasius Radix AP Jati
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117 - 130
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Review
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Literature Review: From Grain to Functional Food: Physicochemical Properties and Processing Applications of Pearl Millet (Pennisetum glaucum)
DOI : 10.24167/jfcn.v2i2.15054
Clarinda Djuali
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92 - 105
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Review: Biogas Production Utilizing Indigenous Bacteria from Liquid Tofu By-product and Organic Botanical Food Waste in Small and Medium Enterprises (SMEs)
DOI : 10.24167/jfcn.v2i2.15059
Karyn Gracia Hartono, Karla Katina Salim Nohkarsan, Caroline Noel Amaris Purnomo
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131 - 139
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