Volume 10, Issue 2
April 2026
Minh, N.P.
Published: 7 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).182
Minh developed a fermented pickle production from water hyacinth (Eichhornia crassipes Solms) stem.
Loppies, C.R.M., Setha, B. and Polnaya, F.J.
Published: 7 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).240
Loppies et al. stuided the fatty acid profile of red snapper (Lutjanus sp.) fillet with liquid smoke.
Jaya, F., Radiati, L.E., Estiasih, T., Lastriyanto, A., Masyithoh, D., Maharani, A.R. and Aryandra, N.A.
Published: 7 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).220
The physicochemical and antioxidant activity of rubber honey powder prepared by foam-mat vacuum drying was evaluated by Jaya et al.
Pham, B.A., Tran, T.Y.N., Nguyen, T.X.T., Huynh X.P., Ton, N.T.A., Vo, T.L. and Vu, D.N.
Published: 12 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).110
Pham et al. freeze-dried mangoes (Mangifera indica L.) and evaluated the physicochemical and sensory qualities.
Jaroensathapornkul, J., Perwitasari, H., Mulyo, J.H. and Imelda, I.
Published: 12 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).066
Jaroensathapornkul et al. evaluated the management of household food consumption to reduce food waste.
Nur Firdaus, A.R. and Mimi Diana G.
Published: 12 MARCH 2026 | Corrected: 14 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).082
Nur Firdaus and Mimi Diana studied the micronutrient content in different compost mixtures dervied from agricultural waste.
Henao López, M.J., Montoya-Estrada, C.N., Hernández Jorge, F.E. and Castro-Ríos, K.
Published: 12 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).439
Physicochemical characteristics and nutritional quality of corn grains related to a foliar disease was evaluated by Henao López et al.
Muchekeza, J.T., Nantanga, K.K.M., Moyo, M. and Itenge, T.O.
Published: 17 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).243
Muchekeza et al. performed a descriptive sensory analysis and principal component analysis of fresh, fermented, and emulsion sausages with clean-label quinoa and amaranth starches.
Sasongko, H., Kurnianingsih, L., Susanto, N.C.A., Utami, D.T., Zulpadly, M.F., Ermawati, D.E., Rohmani, S, Darojati, U.A., Meitasari, A.D., Untari, M.K. and Artanti, A.N.
Published: 17 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).104
The effect of wet rendering and direct press extraction methods on fatty acids profile, physicochemical properties, antioxidant and nutritional quality index of eel (Anguilla spp.) oil was studied by Sasongko et al.
Chi-Tamay, J.A., Ortiz-Fernández, A., Pérez-Pacheco, E., Ríos-Soberanis, C.R., Canto-Pinto, J.C., Chim-Chi Y.A. and Dzul-Cervantes, M.A.A.
Published: 17 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).156
Chi-Tamay et al. evaluated the nutritional and mineral composition of black sapote (Diospyros digyna) and Cuban huaya (Melicoccus bijugatus) seed flours for potential use as functional ingredients in the baking industry.
Marpaung, A.M., Setiawan, J., Soehardja, R.R.S., Andarwulan, N., Hariyadi, P. and Faridah, D.N.
Published: 17 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).087
The half-life of color in butterfly pea (Clitoria ternatea L.) flower extract was evaluated by Marpaung et al.
Pham, V.T., Truong, N.M., Hua, T.T.N., Nguyen, V.H., Dao, T.P. and Vu, D.
Published: 25 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).170
The effect of physicochemical methods on tannin removal, vitamin C, polyphenol, and antioxidant activity in cashew apple juice (Anacardium occidentale L.) was studied by Pham et al.
Indarto, T., Pujimulyani, D. and Tamaroh, S.
Published: 25 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).380
Indarto et al. evaluated the antioxidant and immunomodulatory properties of steam blanching-prepared turmeric (Curcuma domestica Val.) powder.
Nazatul Asikin, M., Nur Atiqah, K.A., Noorshilawati, A.A., Norsharina, M.S., Danial ‘Aizat, N., Mohd Khairi, C.L., Neni Kartini, C.M.R. and Nurulatika, M.
Published: 25 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).207
The mass multiplication of pineapple (Ananas comosus L.) cv. MD2 Jengkapine commercial clones using the temporary immersion bioreactor system (RITA®) was studied by Nazatul Asikin et al.
Dangsungwal, N., Pasunon, P., Thimthong, S., Hiran-Akkharawong, I. and Masavang, S.
Published: 25 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).128
Dangsungwal et al. explored the antioxidant potential of local food in the old town community along the Phetchaburi River, Phetchaburi Province, Thailand.
Rohmah, M., Rusdiansyah, Sari, K., Marwati, Andriyani, Y., Utoro, P.A.R., Kuai, K.J.R.A, Ridwan, R. and Rahmadi, A.
Published: 27 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).088
The physico-chemical and instrumental characteristics of parboiled brown rice flour from East Kalimantan cultivars containing high beta-carotene and alpha-tocopherol were studied by Rohmah et al. as a food for particular purpose.
Cuyangoan, J.D.
Published: 27 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).062
Cuyangoan evaluated the sensory, nutritional, microbiological, and physicochemical properties of golden apple snail (Pomacea canaliculata) sausage.
Canta, K.D.B., Pineda, G.A.F., Bautista, P.B., Estrada, J.D.V., Llamosa, M.A.N. and Trinidad, E.M.d.P.
Published: 27 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).247
The viability of star apples (Chrysophyllum cainito) as a potential sweetener was studied by Canta et al.
Hardiyanti, R., Falah, M.A.F., Hidayat, M. and Rochmadi
Published: 27 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).262
Hardiyanti et al. evaluated the microwave-assisted extraction of phenolic and flavonoid compounds from Morinda citrifolia L. fruit
Saito, H., Disanth, E., Gowrithilagan, R., Pirabaharan, A., Maeda, Y. and Vaseeharan, S.
Published: 31 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).105
Saito et al. studied on the effect of tropical climate on bacterial growth of raw milk.
Pham, T.V., Cao, T.X., Luong, K.L.T., Nguyen, K.X.T., Nguyen, T.N.P., Nguyen, N.H.T.T. and Truong, M.N.
Published: 31 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).116
Pham et al. developed pearl products from watermelon juice (Citrullus lanatus) in Long An, Vietnam.
Nurhidayati, V.A., Riyadi, H., Khomsan, A., Mauludyani, A.V.R. and Fatchiya, A.
Published: 31 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).188
Nurhidayati et al. studied the household expenditure patterns correlate with food security status in West Java, Indonesia.
Amalia, R., Yulianto, M.E., Purwantisari, S., Islam, N.U. and Astuti, O.S.W.
Published: 31 MARCH 2026 | https://doi.org/10.26656/fr.2017.10(2).287
Amalia et al. applied a factorial design to optimise microwave-assisted extraction process of theaflavin from black tea (Camellia sinensis).
Hung, T.N. and Manh, T.D.
Published: 3 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).161
Hung and Manh evaluated the factors affecting pectinase recovery from black pepper peel.
Tuhumury, H.C.D., Moniharapon, E. and Souripet, A.
Published: 3 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).224
The effects of organic acids on the characteristics of Musa troglodytarum L. banana puree was studied by Tuhumury et al.
Apriyanto, M., Purnama, I. and Maulana, F.A.
Published: 3 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).225
Apriyanto et al. studied on the microbial succession in various cocoa bean fermentation methods.
Dwiastuti, F.F., Haryanti, P. and Aini, N.
Published: 3 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).027
Dwiastuti et al. characterized of modified sorghum flour cookies with different lupin bean puree concentrations and sweetener types
Premantha, H.K.H.M., Shashika, M., Mendis, B.I.L.M., Palihaderu, P.A.D.S., Wanasinghe, K.D.K., Premarathne, J.M.K.J.K., Wijesundara, K.K., Alles, N., Jayasooriya, A.P. and Satharasinghe, D.A.
Published: 7 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).170-5
Premantha et al. explored the immunomodulatory potential of Ceylon organic black tea through in vivo studies using a mouse model.
Idayati, E., Kartiwan and Vertygo, S.
Published: 7 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).098
The physical properties, antioxidant activity, and hedonic quality of food bars processed from moringa seed (Moringa oleifera) mixed with dried tomato and flaked corn (‘Jagung Titi’) was evaluated by Idayati et al.
Hapsari, R.D., Sarastani, D., Anggarkasih, M.G. and Kartinawati, A.
Published: 7 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).079
Hapsari et al. evaluated the kinetics of color change and shelf life of nutmeg squash packaged in transparent, amber, and green glass bottles
Shofinita, D., Lestari, D., Hadyanti, L.C., Paramita, I.D.A.P.C., Kresnowati, M.T.A.P. and Pramudita, D.
Published: 7 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).124
Shofinita et al. enhanced the properties of coffee instant powder by microencapsulation using the freeze-drying method: comparison between wet- and dry-blending
Tumba, N.M., Hussein, J.B., Allison, S.D. and Workneh, T.S.
Published: 10 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).020
The functional and pasting properties of millet, soybeans and fish meal blends for weaning formulations were studied by Tumba et al.
Dewi, M.F., Saddhono, K. and Suryanto, E.
Published: 10 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).015
Dewi et al. studied the gastro-toponymy perspective of Jenang at the Tingkeban tradition in Karanganom Village, Trenggalek Regency, East Java, Indonesia
Apolonio, M.K.A., Ambagan, N.G. and Kolman, R.M.
Published: 10 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).056
Apolonio et al. evaluated the quality of bean curd utilizing pigeon pea (Cajanus cajan) as an alternative to soybeans (Glycine max).
Gisulga, J.B., Largado, A.A., Menia, J.J.C., Felismino, R.M., Flandez, L.E.L., Castillo-Israel, K.A.T. and Duque, S.M.M.
Published: 10 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).169
The effects of roasting temperature on the properties of cocoa (Theobroma cacao L.) bean shell wastes was studied by Gisulga et al.
Martunis, M., Zakaria, S., Sulaiman, M.I. and Munawar, A.A.
Published: 16 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).266
Martunis et al. evaluated the chemical composition, bioactive, and sensory properties in different species of valorized Indonesian coffee peels.
Romauli, N.D.M., Julianti, E. and Putri, J.W.
Published: 16 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).029
The physicochemical properties and the texture profile qualities of the combination of honey orange with purple passion fruit jelly candy was studied by Romauli et al.
Ahmad, L., Marseno, D.W., Pranoto, Y. and Setyabudi. S.F.M.C.
Published: 16 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).015-4
Ahmad et al. evaluated the changes in the properties of waxy corn starch (Zea mays L. var. ceratina) resulting from enzymatic modification.
Phung, N.B.N., Nguyen, P.T.N., Nguyen, T.N.L., Duong, T.N.D., Nguyen, B.V., Tran, D.H., Tran, T.T.T., Le, M.H., Phan, T.H. and Mai, H.C.
Published: 16 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).121
Phung et al. would like to improve the processing of honey from Tien Giang province, Vietnam, by employing stirring, depositing, filtering, and quality evaluation.
Ali, M.A., Kurniawati, D.M., Noer, E.R., Susilo, M.T., Mohamed, A.M.D., Anggita, G.M., Ahda, Z.Z., Kusuma, D.W.Y., Hendi, S. and Agustina, A.
Published: 24 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).171
Ali et al. evaluated the sensory acceptability of Gitumon herbal drinks and comparable shelf life to a commercial herbal drink.
Ratrinia, P.W., Sumartini, Shalichaty, S.F., Harahap, K.S., Hasibuan, N.E. and Bimasuci, H.
Published: 24 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).032
Ratrinia et al. analysed the nutritional content, physical properties and sensory evaluation of Sonneratia caseolaris flour noodles fortified with mackerel (Scomberomorus) flour.
Triyasmono, L., Ningrum, K.P., Martien, R. and Rohman, A.
Published: 24 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).089
The authentication of catfish oil (Clarias gariepinus) from patin fish oil using FTIR spectra and chemometrics was performed by Triyasmono et al.
Galagar, M., Dela Cruz, R. and Minoza, J.
Published: 24 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).039
Galagar et al. evaluated the sensory characteristics of squash (Cucurbita maxima)-fortified tart.
Mesa Salgado, N., Marín Arias, M.J., Castro-Ríos, K. and Narváez-Solarte, W.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).210
The meat quality of 21-day-broilers fed with different mineral levels and exposed to stress heat was studied by Mesa Salgado et al.
Rinsyaputra, J., Dewi, R.T., Widodo, F. and Lo, D.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).036
Rinsyaputra et al. evaluated the antidiabetic potentials of herbal drink formulated from Tinospora cordifolia, Chromolaena odorata, and Persea americana.
Esprela, L.T. and Cabrera, A.P.P.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).038
Esprela and Cabera optimised the formulation of no-added sugar and gluten-free cookies using a mixture design.
Apriliyani, M.W., Erwanto, Y., Suryanto, E. and Rusman
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).187
The effect of Indonesian ragi tempeh starter on quality traits of chicken fermented sausages was studied by Apriliyani et al.
Simanjuntak, R., Julianti, E., Silalahi, J. and Rahayu, E.S.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).283
Simanjuntak et al. performed a genomic analysis of cholesterol-reducing probiotic candidates from an Indonesian traditional fermented fish, Dengke naniura.
Hafidzul, S.A., Mohd Zin, Z., Aidat, O., Rusli, N.D., Hasmadi, M., Sukor, R., Mebarki, S. and Zainol, M.K.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).131
The physicochemical properties and sensory evaluation of Green Kyllinga (Kyllinga brevifolia) green, oolong and black tea was evaluated by Hafidzul et al.
Loi, N.V., Doan, N.T.L., Nam, P.H. and Hanh, D.T.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).250
Loi et al. determined the constituents and biological activities of cinnamon bark essential oil in Da Nang city, Vietnam.
Yudiono, K. and Dhani, H.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).093
Yudiono and Dhani studied the impact of pressure boiling of dry peeled soybeans on the isoflavone content of tempeh.
Mat Nuyah, N.A., Arifin, N. and Ramly, N.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).189
Mat Nuyah et al. studied the physicochemical and sensory properties of egg-free chocolate muffin with reduced sucrose.
Rini, D.M., Rosida, D.F., Khoirunisa, L.A. and Lingganingrum, F.S.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).134
Rini et al. studied the physicochemical and sensory properties of cookies made from modified cassava flour and mung bean flour with the addition of coconut oil.
Rosida, D.F. and Rini, D.M.
Published: 30 APRIL 2026 | https://doi.org/10.26656/fr.2017.10(2).272
Rosida and Dini reviewed the potential of seaweeds as a prebiotic source and its food applications.