Food Science and Technology  

Food Science and Technology is an international peer-reviewed journal that publishes original and high-quality research papers in all areas of food science. As an important academic exchange platform, scientists and researchers can know the most up-to-date academic trends and seek valuable primary sources for reference.

ISSN: 2331-513X (Print)

ISSN: 2331-5156 (Online)

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Volume 11   2023
Vol.11 No.1Vol.11 No.2
Volume 10   2022
Vol.10 No.1Vol.10 No.2Vol.10 No.3Vol.10 No.4
Volume 9   2021
Vol.9 No.1Vol.9 No.2Vol.9 No.3Vol.9 No.4
Volume 8   2020
Vol.8 No.1Vol.8 No.2Vol.8 No.3Vol.8 No.4
Volume 7   2019
Vol.7 No.1Vol.7 No.2Vol.7 No.3Vol.7 No.4
Volume 6   2018
Vol.6 No.1Vol.6 No.2Vol.6 No.3Vol.6 No.4
Volume 5   2017
Vol.5 No.1Vol.5 No.2Vol.5 No.3Vol.5 No.4Vol.5 No.5
Volume 4   2016
Vol.4 No.1Vol.4 No.2Vol.4 No.3Vol.4 No.4Vol.4 No.5
Volume 3   2015
Vol.3 No.1Vol.3 No.2Vol.3 No.3Vol.3 No.4
Volume 2   2014
Vol.2 No.1Vol.2 No.2Vol.2 No.3Vol.2 No.4Vol.2 No.5Vol.2 No.6
Vol.2 No.7
Volume 1   2013
Vol.1 No.1Vol.1 No.2Vol.1 No.3

Vol 11(Mar, 2023) No 1

Using Stevia Powder to Make Low Calorie Bolu Kemojo (Kemojo Cake)-Traditional Snack in Riau Province, Indonesia

Daimon Syukri, Dita Fitriani, Jaswandi, Kurnia Harlina Dewi

[Abstract] [Full Text] [Full Article - PDF] pp. 1 - 6

DOI: 10.13189/fst.2023.110101

Physicochemical Characteristics and Pasting Properties of Modified Cassava Starch and Flour by Integrated Processing Technology

Surfiana, Udin Hasanudin, Siti Nurdjanah, Tanto Pratondo Utomo

[Abstract] [Full Text] [Full Article - PDF] pp. 7 - 18

DOI: 10.13189/fst.2023.110102

Elimination of Pathogenic Bacteria from Milk Using Membrane Technology: A Review

Kakali Priyam Goswami, G. Pugazhenthi

[Abstract] [Full Text] [Full Article - PDF] pp. 19 - 32

DOI: 10.13189/fst.2023.110103

Optimization of Beverage Powder Formula Based on Defatted Tempe Flour

Made Astawan, Sulaiman Akbar Mahdi, Alfan Setya Budi, Tutik Wresdiyati, Andi Early Febrinda

[Abstract] [Full Text] [Full Article - PDF] pp. 33 - 43

DOI: 10.13189/fst.2023.110104

The Application of Pandan Leaves Powder (Pandanus amaryllifolius Roxb.) as a Natural Coloring on the Pandan Steamed Bun Production

Adhima Adhamatika, Erni Sofia Murtini, Wenny Bekti Sunarharum, Pavalee Chompoorat, Destiana Adinda Putri

[Abstract] [Full Text] [Full Article - PDF] pp. 44 - 53

DOI: 10.13189/fst.2023.110105

Prediction of Fermentation Index and pH of Cocoa (Theobroma cacao L.) Beans Based on Color Features (Cut Test) and Partial Least Square Regression Model

Dimas Firmanda Al Riza, Angky Wahyu Putranto, Zaqlul Iqbal, Hendy Firmanto, Clara Dwi Anggraini

[Abstract] [Full Text] [Full Article - PDF] pp. 54 - 62

DOI: 10.13189/fst.2023.110106

The Influence of Oil Concentration on the Rheological Properties of Flaxseed Oil Emulsion Stabilized by Pregelatinized Waxy Rice Starch

Rini Yulianingsih, Shoichi Gohtani

[Abstract] [Full Text] [Full Article - PDF] pp. 63 - 70

DOI: 10.13189/fst.2023.110107

Application of Ohmic Heating Technology on Cocoa Beans Fermentation: Design, Physicochemical Properties and Techno-Economic Analysis

Angky W. Putranto, Olivia P. Nugroho, Wardatul Maulidah, Risaldi, Ivan H. E. Saputro, Alif W. D. A. Mulyono

[Abstract] [Full Text] [Full Article - PDF] pp. 71 - 83

DOI: 10.13189/fst.2023.110108

Vacuum Application with Water Jet Technology in Drying Button Mushrooms (Agaricus bisporus)

La Choviya Hawa, Mohamad Efendi, Hanna Habibah

[Abstract] [Full Text] [Full Article - PDF] pp. 84 - 96

DOI: 10.13189/fst.2023.110109