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Issue Title
 
Vol 15, No 1 (2026) Fermentation Characteristics and Bioactive Properties of Kombucha Senna alexandrina Mill. Leaves Abstract   PDF
Oktira Roka Aji, Diah Asta Putri, Alya Firli Refanza Putri, Nabela Dwi Wahyu Nurvi Fibriyanti, Siti Nurhasanah
 
Vol 15, No 1 (2026) Fermentation-Mediated Modulation of Nutraceutically Relevant Polyphenolic Compounds and Antioxidant Capacity of Red Spinach (Amaranthus tricolor L.) Leaf Extract Abstract   PDF
Nur Amelia, Yovi Pranata, Arif Setiawansyah, Mauritz Pandapotan Marpaung, Fika Minata Wathan
 
Vol 14, No 1 (2025) Fermented Feed for Laying Hens: Effects on Egg Quality and the Number of Enteric Pathogenic Bacteria Present Abstract   PDF
Daimeera Anja Lulu Amantsura, Endah Retnaningrum
 
Vol 12, No 1 (2023) Fiber Concentration on Fermentation of Cleome Gynandra L Based on Storage Time and Solvent Change Abstract   PDF
Lily Restusari, Ayu Komala Dewi, Alinea Dwi Elisanti
 
Vol 15, No 1 (2026) Floristic and ethnobotanical diversity of plants used in traditional craftsmanship in the Kimvula Territory, Democratic Republic of the Congo Abstract   PDF
Lemmy Lassa, Guy Ilumbe, Jean Paul Koto-Te-Nyiwa Ngbolua, Blaise Bikandu, Monizi Mawunu, Jean Pierre Habari, Apollinaire Biloso, Da Musa Masens, Félicien Lukoki
 
Vol 15, No 1 (2026) Foraging Activity and Potential Forage Plant Resources Surrounding the Nests of Tetragonula laeviceps Abstract   PDF
Ni Kadek Deladarmi Yanti, I Made Budiarsa, Manap Trianto, Fatmah Dhafir, Yulia Windarsih, Mursito S Bialangi
 
Vol 14, No 2 (2025) Formula Optimization and Sensory Analysis of Functional Collagen Drink from Butterfly Pea Flower (Clitoria ternatea L.) and Red Guava (Psidium guajava L.) Abstract   PDF
Anjar Asmarani Widya Nabilah, Ela Marcelia, Tri Dewanti Widyaningsih, Kiki Fibrianto
 
Vol 13, No 1 (2024) Formulation and Antibacterial Activity Testing of Eco-Soap Based on Sodium Lauryl Sulfate Surfactant Abstract   PDF
Nurhaida Widiani, Aulia Novitasari, Ovi Prasetya Winandari, Dwijowati Asih Saputri
 
Vol 15, No 1 (2026) Formulation and Antimicrobial Activity Evaluation of Liquid Soap Containing SCOBY (Symbiotic Culture of Bacteria and Yeast) and Kombucha from Tea and Lemongrass Abstract   PDF
Meta Yuliana, Novin Teristiandi, Aisya Tria Fitriani, Robiatul Adawiyah, Sonia Sonia, Aulia Juniarti
 
Vol 15, No 1 (2026) Formulation and Assessment of Nutritious Complementary Food Blended with Germinated (Maize, Millet and Soybean), Carrot, and Coconut Flour Abstract   PDF
Season Khanal, Bishal Thagunna, Sonika Ghimire, Ishori Bhandari, Binod Sunar
 
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