Indonesian Food and Nutrition Progress

Indonesian Food and Nutrition Progress (IFNP), is a primarily online, open-access, and peer-reviewed journal published by the Indonesian Association of Food Technologists in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

This journal is published two times a year which is a continuation of the last publication in 2005. The journal is devoted to a rapid peer-reviewed full-length original research paper, short communications, and critical reviews, which serves as an international forum for the exchange of information in all aspects of food technology and nutrition. Manuscript submission and reviewing process is fully conducted through online journal system (https://jurnal.ugm.ac.id/ifnp) using a double-blind review process.

Food and Nutrition Progress includes a wide range of food technology and nutrition topics such as: Physical, chemical, biotechnological, microbiological, process engineering, analytical, and nutritional aspects; Post-harvest technology; Sensory evaluation; Diet plans; Gastronomy; Food safety and hygiene; Functional foods; Novel foods. All papers submitted should focus on the novelty of the research carried out. Furthermore, it is also opened for all participants coming from other countries worldwide, not only from Indonesia.

Please see our Authors Guideline for information on article submission. If you require any further information or help, please visit our support pages.


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Announcements

 

Latest Edition: Volume 17 No. 2 2020

  

IFNP Volume 17 No. 2 2020 has been completely uploaded.


To all our readers and colleagues, We gladly invite you to submit your manuscript to our journal and We will be very happy to assist you in publishing your scientific articles.


You can access the procedure at the following link

https://journal.ugm.ac.id/ifnp/about/submissions#onlineSubmissions

  
Posted: 2021-06-02
 

Latest Edition: Volume 17 No. 1 2020 and Information of Volume 17 No 2 2020

  

IFNP Volume 17 No. 1 2020 has been completely uploaded.

We would like to inform You that IFNP Edition 17 No 2 2020 is still in progress and will soon be published in the near future.


To all our readers and colleagues, We gladly invite You to submit your manuscript to our journal and We will be very happy to assist You in publishing your scientific articles.


You can access the procedure at the following link

https://journal.ugm.ac.id/ifnp/about/submissions#onlineSubmissions

  
Posted: 2021-01-25
 
More Announcements...

Vol 17, No 2 (2020)

Table of Contents

Articles

RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES
Dede Robiatul Adawiyah, Tomoko Sasaki, Kaoru Kohyama
10.22146/ifnp.44080 Abstract views : 473 | views : 649
PDF
28-32
PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING
Uswatun Hasanah, Edlina Putri Sukma Dewi, Umar Santoso, Supriyadi Supriyadi
10.22146/ifnp.46769 Abstract views : 773 | views : 895
PDF
33-36
Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste
Kresna Mulya Santosa, Supriyadi Supriyadi, Sri Anggrahini, Yudi Rahmadian
10.22146/ifnp.52241 Abstract views : 891 | views : 988
PDF
37-44
Fatty Acid Composition, Antinutritional Factors, and Oligosaccharides Concentration of Hawaijar (An Ethnic Fermented Soyfood of India) As Affected by Genotype and Bacillus Subtilis Strain
L. Sophia Devi, Vineet Kumar, Anita Rani, Trupti Tayalkar, Priyanka Mittal, Aseem Kumar Anshu, Thangjam Anand Singh
10.22146/ifnp.58664 Abstract views : 597 | views : 537
PDF
45-50
Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material
Swastika Dewi, Supriyadi Supriyadi, Umar Santoso
10.22146/ifnp.46786 Abstract views : 616 | views : 501
PDF
51-56