Vol. 1 No. 2 (2026)

Articles

• Analysis Proximate and Iron Content in Beef Meatball Substituted by Oyster Mushrooms (Pleurotus ostreatus)

  Kamila Fatin Sabrina,  Universitas Darussalam Gontor,  Indonesia

  Nur Aini Mahmudah,  University of the Philippines Los Baños,  Philippines

  Fitri Komala Sari,  Universitas Negeri Surabaya,  Indonesia

  40-44

  
  Abstract views: 9 , PDF downloads: 14

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• Sensory Evaluation, Protein Digestibility, and Soluble Protein Content of Beef Meatballs Substituted with Oyster Mushrooms (Pleurotus ostreatus

  Alimatur Rahmah Alfaini,  Universitas Darussalam Gontor,  Indonesia

  Nur Aini Mahmudah,  University of the Philippines Los Baños,  Philippines

  Fathimah Fathimah,  Universitas Darussalam Gontor,  Indonesia

  Fitri Komala Sari,  Universitas Negeri Surabaya,  Indonesia

  36-39

  
  Abstract views: 10 , PDF downloads: 10

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• The Effect of Starter Culture Addition on Cow’s Milk and Plant-Based Milk Bases in Yoghurt Production

  Muhamad Abdul Hafif,  Universitas Negeri Surabaya,  Indonesia

  Muhammad Ahyar Rusandi,  Universitas Negeri Surabaya,  Indonesia

  Almalia Fajerin,  Universitas Negeri Surabaya,  Indonesia

  Mareta Syahfon Naeni,  Universitas Negeri Surabaya,  Indonesia

  45-52

  
  Abstract views: 18 , PDF downloads: 27

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• Effect of Soaking Step on Tempeh Quality: A Narrative Review

  Rifqi Ahmad Riyanto,  Universitas Sultan Ageng Tirtayasa,  Indonesia

  53-58

  
  Abstract views: 15 , PDF downloads: 10

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• Emergency Food Supplies and Packaging Technology as Solutions for Food Security During Natural Disasters

  Asadel Clearesta Maheswara,  Universitas Negeri Surabaya,  Indonesia

  Andriansyah Masruri,  Universitas Negeri Surabaya,  Indonesia

  Made Yoga Aditya Dharma Putra,  Universitas Negeri Surabaya,  Indonesia

  Zumar Imam Mustaqim,  Universitas Negeri Surabaya,  Indonesia

  59-64

  
  Abstract views: 11 , PDF downloads: 15

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