JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®
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Current issue: Vol 11, No 2 (2024) | Archives | Start Submission
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Journal of Applied Food Technology or JAFT (pISSN 2355-9152 and eISSN 2614-7076) is a peer-reviewed journal which is an official worldwide publication of Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University (https://tp.fpp.undip.ac.id) and in collaboration with Indonesian Food Technologists (www.ift.or.id).

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Please refer to http://appliedfoodtechnology.org for archived JAFT articles

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The journal publishes two times a year (June and December) and covers four topics:

  • Food Technology, Quality, and Safety
  • Food Service Management
  • Food Bio-resources, Bio-energy, and Waste/by-product Technology
  • Ethnic and Traditional Food

Journal Indexing 

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Editorial Address:

Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University
Jl. Prof. Soedarto SH, Tembalang, Semarang, Indonesia 50275
Email: editor@ift.or.id

Vol 11, No 2 (2024)

Effect of Fermentation Time on the Antioxidant and Antibacterial Activity of Fermented Cascara Beverage

Monayanti Simanjuntak, Diva Yolanda Hutabarat, Ditha Klarissa Sutan, Eunike Harjanto, Dwi Aditiyarini

| Language: EN | DOI: 10.17728/jaft.24038
 PDF
43-48
Effects of Egg White Addition on Moisture, Protein Content, Solubility and Hedonic Quality of Foam-mat Dried Soybean Powder

Priska Tiara Primastuti, Antonius Hintono, Inish Chris P. Mesias, Yoga Pratama

| Language: EN | DOI: 10.17728/jaft.25063
 PDF
49-54
Shelf Life Estimation of Probiotic Peanut Chocolate Jam by Accelerated Shelf Life Testing (ASLT) Method

Rafli Zulfa Kamil, Anang Mohamad Legowo, Filzah Amanina Qatrunnada, Yuli Perwita Sari

| Language: EN | DOI: 10.17728/jaft.22990
 PDF
55-60
Effect of Sucrose Addition on Viscosity, pH, Total Yeast, and Hedonic Quality of Water Kefir Roselle

Rangga Wasi Hastrawirid, Bambang Dwiloka, Heni Rizqiati

| Language: EN | DOI: 10.17728/jaft.22719
 PDF
61-65
Influence of Fermentation Time on Total Lactic Acid Bacteria, pH Value, Water Activity, and Organoleptic Properties of Mutton Jerky

Bambang Dwiloka, Heni Rizqiati, Siti Susanti, Rafli Zulfa Kamil, Sri Mulyani, Farrel Ihza Noer Susanto

| Language: EN | DOI: 10.17728/jaft.25148
 PDF
66-69

Total 4 citations from 3 documents (Last update: 2021-12-01 03:39:42).

  1. Malonaldehyde Level of Administration Ethanol Extract of Purple Sweet Potato Var. Ayamurasaki in Doca-Salt Hypertensive Rats

    Irma Sarita Rahmawati, Soetjipto Soetjipto, Annis Catur Adi, Aulanni’am Aulanni’am

    | Vol 5, No 1 (2018) | pp. 06-09 | | Lang: EN | DOI: 10.17728/jaft.56
  2. Antioxidant Activity of Extract from Ultrasonic-Assisted Extraction of Durian Peels

    Bambang Kunarto, Ely Yuniarti Sani

    | Vol 5, No 2 (2018) | pp. 25–29 | | Lang: EN | DOI: 10.14710/baf.%v.%i.%Y.637-647
  3. Texture, Water Absorption, aw and Hedonic Quality Flakes White Millet (Panicum miliaceum) with Addition of Pumpkin Flour (Cucurbita moschata)

    Sabrina Sabiella Husna, Antonius Hintono, Heni Rizqiati

    | Vol 7, No 2 (2020) | pp. 29-32 | | Lang: EN | DOI: 10.14710/alj.v%vi%i.215 - 222

See more cited articles.

Mailing Address

Jl. Prof. Soedarto Tembalang-Semarang, Gedung B Lt. 3 Fak. Peternakan dan Pertanian, Universitas Diponegoro Indonesia 50275

Principal Contact

Ahmad Ni'matullah Al-Baarri
Dr.
Editor in Chief Journal of Applied Food Technology

Jl. Prof. Soedarto Tembalang-Semarang, Gedung B Lt. 3 Fak. Peternakan dan Pertanian, Universitas Diponegoro Indonesia 50275

Mobile: 081229229220 (Whatsapp text only)


Phone: 0247474750
Fax: 0247474750
Email: editor@ift.or.id

Support Contact

Nurul Yaqin, STP
Phone: 081229229220
Email: editor@ift.or.id