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• FEASIBILITY STUDY OF MARKETING BERKATUL BLISS AS A LOW-GLYCEMIC FOOD FOR PEOPLE WITH DIABETES

  Chintya Paramita Puspita , Soenar Soekopitojo , Ababil Karhoma Wijaya

  5380-5387

  2025-09-24

  Statistics: 264

• REVALORISING FOOD PROCESSING WASTE: CONSUMER PERCEPTION OF SEAFOOD- AND VEGETABLE-ENRICHED NOODLES

  Hartono Thios , Diva Andhiny Jato , Valencia Manggala , Michael Ricky Sondak

  3680-3685

  2025-08-02

  Statistics: 54

• INNOVATIVE USE OF BANANA PEEL FLOUR IN BROWNIES PRODUCTION: NUTRITIONAL AND SENSORY IMPACTS

  Natalia Angel Auwdinata , Nazwa Nakiyah Nabila , Khadijah Raihana Putri Nufrianto , Michael Ricky Sondak

  3671-3679

  2025-08-02

  Statistics: 164

• SUSTAINABILITY GASTRONOMY IN OPTIMIZING FRAGARIA AS A LOCAL SUPERFOOD USING LOW TEMPERATURE COOKING TECHNOLOGY

  Nisa Rahmaniyah Utami , Sri Endah Yuwantiningrum , Marwan Effendy , Nazla Nur Aini , M. Rifal Maulana , Ratu Ainurisa Chasanah

  7323-7328

  2025-10-30

  Statistics: 68

• PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRISPY ALMOND PRODUCTS WITH PUMPKIN FLOUR SUBSTITUTION

  Pamela Felita Tjendra , Yuyun Yuniati , Fadjar Kurnia Hartati

  3122-3130

  2026-02-28

  Statistics: 2

• Analysis of Solid Medical Waste Management at the Johan Pahlawan Health Center, West Aceh Regency

  Nurul Azmi , Darmawi

  409-414

  2022-07-31

  Statistics: 256