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 : 2502 | views : 2753
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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 : 4663 | views : 3827
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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 : 7010 | views : 9013
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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 : 2433 | views : 2065
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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 : 3812 | views : 2906
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51-56