Vol. 12 No. 2 (2025)

Articles

• Utilization of flying fish eggs as a protein and fat source in making breast milk substitute food

  Muhammad Alif Nur Syahid, A Talita Zahra Aqilah, A Gadiza Khairani, Nurul Aqilah Sa’adah Adrias, Dedi Rimantho

  37-46

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• Phenolic compounds from piper plants: A review on AI integration for extraction, quantification, antioxidant, antimicrobial properties, and food applications

  Ida Madiha Yusoff, Siti Alyani Mat, Rosnani Hasham, Ismail Ware, Lashreena Ganesh

  47-67

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• Effects of roasting temperature and time on the quality of cold-pressed Sacha Inchi oil from industrial practices in Thailand

  Chotimarkorn Chatchawan, Punvichai Teerasak, Permpoonpattana Patima, Pastsart Umaporn

  68-83

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• Mathematical modeling and experimental study of heat and mass transfer in cupcake baking using an air fryer

  Boussaha Soumia, Haddad Djamel, Djaraoui Afaf, Baississe Salima

  84-101

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• Development and nutritional value of instant anchovy (Stolephorus indicus) soup as vitamin D-rich meal for pregnant women

  Retno Windya Kusumaningtyas, Trini Sudiarti, Noer Laily

  102-113

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• Antioxidant, phytochemical, and proximate test in cookies fortified with Polyscias scutellaria leaves on development snack for breastfeeding mother

  Budiono Budiono, Sumirah Budi Pertami, Kasiati Kasiati, Tutik Herawati

  114-121

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