Vol 10, No 1 (2023)

	Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs Setya Budi Muhammad Abduh, V. Priyo Bintoro, Vitus Dwi Yunianto, Yoyok Budi Pramono \| Language: EN \| DOI: 10.17728/jaft.18727 Received: 13 Jun 2023; Published: 18 Jun 2023.	PDF 1-7
	Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia Yuliana Yuliana, Yolanda Intan Sari, Violintikha Harmawan \| Language: EN \| DOI: 10.17728/jaft.17378 Received: 6 Feb 2023; Published: 30 Jun 2023.	PDF 8-13
	Water Content, Total Dissolved Solids And Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir Heni Rizqiati, Priyo Bintoro, Anggun Miftahurrahmi \| Language: EN \| DOI: 10.17728/jaft.16413 Received: 11 Nov 2022; Published: 30 Jun 2023.

Published:	18-06-2023
Total Articles: (including Editorial)	3
Total Authors:	10
Total Affiliations:	3

	Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs Setya Budi Muhammad Abduh, V. Priyo Bintoro, Vitus Dwi Yunianto, Yoyok Budi Pramono \| Language: EN \| DOI: 10.17728/jaft.18727 Received: 13 Jun 2023; Published: 18 Jun 2023.	PDF 1-7
	Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia Yuliana Yuliana, Yolanda Intan Sari, Violintikha Harmawan \| Language: EN \| DOI: 10.17728/jaft.17378 Received: 6 Feb 2023; Published: 30 Jun 2023.	PDF 8-13
	Water Content, Total Dissolved Solids And Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir Heni Rizqiati, Priyo Bintoro, Anggun Miftahurrahmi \| Language: EN \| DOI: 10.17728/jaft.16413 Received: 11 Nov 2022; Published: 30 Jun 2023.