Journal of Applied Food Technology

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	Current issue: Vol 12, No 1 (2025) \| Archives \| Start Submission
	Free APC for International Authors
	DOAJ has indexed JAFT
	This is ten common mistake in manuscript
	Notification of policy changes in publication process
	DOI is required for all journal article as references
	Criteria of Article Review in JAFT
	Reshuffle editorial board and managing editor
	Ethnic and traditional food as JAFT scope
	Article Summary Starting from 2018
	JAFT has Migrated to New URL

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 12, No 1 (2025)

Antioxidant Activity of Red Ginger Kombucha (Zingiber officinale var. rubrum) with Various Fermentation Time and Palm Sugar Concentrations Nadia Maharani Jasmine Choirunnisaa, Siti Nur Jannah, Arina Tri Lunggani, Sri Pujiyanto, Hermin Pancasakti Kusumaningrum \| Language: EN \| DOI: 10.17728/jaft.23277	PDF 1-6
Sensory Characteristics and Nutritional Content of Dragon Fruit Peel Cookies with Stevia Substitution Nadya Mara Adelina, Sarah Giovani, Maryam Jameelah, Yurike Febrilian Hidayanti, Syarifah Fatimah Zahra, Rosianajayanti Rosianajayanti \| Language: EN \| DOI: 10.17728/jaft.25032	PDF 14-22
Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach Fariz Nurmita Aziz, Nurul Hasniah, Ulil Afidah \| Language: EN \| DOI: 10.17728/jaft.26992	PDF 23-29
AI-Driven Image Analysis for Enhancing Audits in Food and Beverage Industries Under GMP and SSOP Standards Masagus Haidir Tamimi, Yoga Pratama \| Language: EN \| DOI: 10.17728/jaft.26806	PDF 30-38
The Paradox of Knowledge and Practice: Nutritional Status and Diet Quality Among Indonesian Food and Nutrition Science Students Ratih Paramastuti, Yasmin Aulia Rachma, Rafli Zulfa Kamil \| Language: EN \| DOI: 10.17728/jaft.26985	PDF 39-44
The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir Heni Rizqiati, Nurwantoro Nurwantoro, Sabina Fairuz Jinan Abdullah \| Language: EN \| DOI: 10.17728/jaft.27144	PDF 45-51
Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages Ulil Afidah, Fariz Nurmita Aziz, Nurul Hasniah \| Language: EN \| DOI: 10.17728/jaft.26987	PDF 52-56
Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills Masagus Muhammad Prima Putra, Winnen Wisnumurti, Nezar Helmi Athallah, Al Tarich Arasy Zaen, Aulia Rachma Sahura, Ustadi Ustadi \| Language: EN \| DOI: 10.17728/jaft.26160	PDF 57-64
Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice Ajeng Dyah Kurniawati, Faizah Faizah, Evia Zunita Dwi Pratiwi \| Language: EN \| DOI: 10.17728/jaft.25754	PDF 65-73
Dragon Fruit (Hylocereus polyrhizus) Wine: Physical, Biochemical, and Organoleptic Preferences Senni Juniawati Bunga, Rikka Welhelmina Sir, Zulianatul Hidayah \| Language: EN \| DOI: 10.17728/jaft.25794	PDF 74-79
Physicochemical and Sensory Characteristics of Cuko Pempek with The Addition of Organic Acid Friska Syaiful, Tian Nabila Maharani, Merynda Indriyani Syafutri \| Language: EN \| DOI: 10.17728/jaft.25184	PDF 80-84

Potential of Fermented Eggs For Stunting Prevention: Literature Review

Farah Rosyihana Fadhila, Nuryanto Nuryanto, Fitriyono Ayustaningwarno, Sugiharto Sugiharto, Ninik Rustanti, Ani Margawati

| Language: EN | DOI: 10.17728/jaft.25638

PDF

7-13

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

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
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
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 Hasniah, S.T.P., M.Sc.
Phone: 085859329750
Email: hasniah@live.undip.ac.id

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