Vol 20, No 2 (2023)

Table of Contents

Articles

The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing
Hanif Alamudin Manshur, Desiana Nuriza Putri, Okta Pringga Pakpahan, Qq Wima Akalentera, Noor Harini
10.22146/ifnp.65371 Abstract views : 4951 | views : 3309
PDF
52-59
Food Control System in Libya
Thuraya Ahmed Abuhlega
10.22146/ifnp.83861 Abstract views : 3090 | views : 2103
PDF
60-71
Chemical Characteristics of Waru Leaf (Hibiscus tiliaceus) As Food Packaging Material
Angela Firdausa Alif Iskandar, Umar Santoso, Supriyadi Supriyadi
10.22146/ifnp.76137 Abstract views : 3467 | views : 3414
PDF
72-78
Optimization of Carotenoid Extraction from Yellow Passion Fruit Pomace Using Ultrasound-assisted Extraction and Coconut Oil as a Solvent
Paramita Dyah Pratiwi, Andriati Ningrum, Supriyadi Supriyadi
10.22146/ifnp.86602 Abstract views : 2290 | views : 1796
PDF
79-88
Comparison of Butter and Oleogel As Fat Replacement from Red Palm Oil With Cocoa Butter Gelator and Their Influence on The Physical and Chemical Characteristics of Gelato
Ni Made Wesi Sinta Wrdhi Warmini, Chusnul Hidayat, Rini Yanti
10.22146/ifnp.88032 Abstract views : 3689 | views : 2851
PDF
89-102