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FOOD RESEARCH
Volume 8, Supplementary 2, 2024
4th International Conference on Food Science and Engineering (ICFSE) 2022
The cytotoxicity of 1,4-bis(3,4,5-trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan isolated from Swietenia macrophylla King seed extract on 3T3-L1 and RAW 264.7 cell lines as an anti-obesity candidate 
Yudhani, R.D., Sholikhah, E.N., Nugrahaningsih, D.A.A. and Mustofa 
Available Online: 30 MARCH 2024│https://doi.org/10.26656/fr.2017.8(S2).7
The cytotoxicity of 1,4-bis(3,4,5-trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan isolated from Swietenia macrophylla King seed extract on 3T3-L1 and RAW 264.7 cell lines was studied by Yudhani et al. for anti-obesity properties.
Non-destructive determination of water content in fruits using Vis-NIR spectroscopy
Amanah, H.Z., Pratiwi, E.Z.D., Rahmi, D.N., Pahlawan, M.F.R. and Masithoh, R.E.
Available Online: 30 MARCH 2024│https://doi.org/10.26656/fr.2017.8(S2).14
​Amanah et al. determined the water content non-destructively in fruits using Vis-NIR spectroscopy.
The changes in the physical and chemical quality of catfish oil (Pangasius sp.) with rice bran oil addition during room temperature storage
Widowati, D., Siswanti., Anandito, R.B.K. and Purnamayati, L.
Available Online: 30 MARCH 2024│https://doi.org/10.26656/fr.2017.8(S2).28
Widowati et al. evaluated the  changes in the physical and chemical quality of catfish oil (Pangasius sp.) with rice bran oil addition during room temperature storage.
Nutritional, physicochemical and sensory evaluation of biscuits enriched with Ulva sp. from Gunungkidul coast
Perdani, A.W., Ratnaningsih, N., Chayati, I. and Utami, N.N. 
Available Online: 30 MARCH 2024│https://doi.org/10.26656/fr.2017.8(S2).34
The nutritional, physicochemical and sensory evaluation of biscuits enriched with Ulva sp. from Gunungkidul coast were evaluated by Perdani et al. 
Investigation of the sensory quality, nutritional value and antioxidant capacity of flakes prepared using various pigeon pea-based flours
Ariviani, S. and Nastiti, G.P.
Available Online: 30 MARCH 2024│https://doi.org/10.26656/fr.2017.8(S2).18
Ariviani and Nastiti investigated the sensory quality, nutritional value and antioxidant capacity of flakes prepared using various pigeon pea-based flours. 
The effect of alginate extract on the properties of brown rice (Oryza nivara) ice cream 
Nuary, R.B., Maghfira, L.L., Suleman, D.P., Rochmah, A.N., Zulfa, F. and Anandito, R.B.K.
Available Online: 31 MARCH 2024│https://doi.org/10.26656/fr.2017.8(S2).47
Nuary et al. evaluated the effect alginate extract on the properties of brown rice (Oryza nivara) ice cream 
Effect of Bacillus aryabhattai extract addition on growth and productivity of Pleurotus ostreatus ((Jacq ex Fr.) P. Kumm)
Febriansyah, E., Saskiawan, I., Riffiani, R. and Elfirta, R.R.
Available Online: 31 MARCH 2024│https://doi.org/10.26656/fr.2017.8(S2).17
The effect of Bacillus aryabhattai extract addition on growth and productivity of Pleurotus ostreatus ((Jacq ex Fr.) P. Kumm) was studied by Febriansyah et al. 
Cookies of purple sweet potato and tempeh flour as functional foods: nutritional value and sensory acceptability
Mushollini, F., Salimo, H. and Kartikasari, L.R.
​Available Online: 31 MARCH 2024│https://doi.org/10.26656/fr.2017.8(S2).53
Mushollini et al. developed cookies made from purple sweet potato and tempeh flour and evaluated the nutritional value and sensory acceptability. 
A comparative study on physicochemical properties of rice and starch of white rice, black rice and black glutinous rice
Mustofa, A., Anam, C., Praseptiangga, D. and Sutarno 
​Available Online: 6 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).566
Mustofa et al. performed a comparative study on the physicochemical properties of rice and starch of white rice, black rice and black glutinous rice. 
Significant potential of tape yeast and plant leaves as a cover for fermented cocoa (Theobroma cacao L.) beans to generate qualities of dry cocoa beans
Hamawi, M., Rohimin, I. and Isnatin, U.  
​Available Online: 6 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).50
Hamawi et al. studied the potential of tape yeast and plant leaves as a cover for fermented cocoa (Theobroma cacao L.) beans to generate qualities of dry cocoa beans. 
Development of spray-dried yogurt with addition of cinnamon extract as a functional drink
Wihansah, R.R.S., Wahyuningsih, Arifin, M. and Pazra, D.F.
​Available Online: 6 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).58
Wihansah et al. developed a spray-dried cinnamon extract yogurt as a functional drink. 
Finding the research gap of the potential anti-inflammatory activity of cocoa (Theobroma cacao L.) through systematic literature review 
Muhammad, D.R.A., Tjong, K.T., Martien, R., Siswanti and Nursiwi, A.
​Available Online: 6 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).60
Muhammad et al. studied the research gap of the  anti-inflammatory activities of cocoa  (Theobroma cacao L.) through systematic literature review 
Evaluation of drying and extraction parameters  for the extraction yield of watermelon (Citrullus lanatus (Thunb.)) rind using statistical design experiment
Ahamad, S., Mohammad Azmin, S.N.H., Mat Nor, M.S., Abdulllah, P.S. and Ch’ng H.Y.
​Available Online: 6 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).61
The drying and extraction parameters of watermelon (Citrullus lanatus (Thunb.)) rind were evaluated by Ahamad et al. using statistical design experiment.
Effect of mannitol and sago starch on the qualities of frozen dough pizza from rice-pregelatinized cassava flour
Fatihati, H.S., Palupi, N.S., Ratnaningsih, R. and Purwani, E.Y.
​Available Online: 16 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).69
Fatihati et al. studied on the effect of mannitol and sago starch on the qualities of frozen dough pizza from rice-pregelatinized cassava flour
Development of food packaging bioplastic from potato peel starch incorporated with rice husk silica using response surface methodology comprehending central composite design
Mohammad Azmin, S.N.H., Nasrudin, I.A.,  Mat Nor, M.S., Abdullah, P.S. and Ch'ng, H.Y. 
​Available Online: 16 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).75
Mohammad Azmin et al. developed food packaging bioplastic from potato peel starch incorporated with rice husk silica using response surface methodology comprehending central composite design.
Effect of porang flour substitution and drying time on the characteristics of instant yellow rice 
Anam, C., Rahmawati, A.D. and Kawiji
​Available Online: 16 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).96
​The effect of porang flour substitution and drying time on the characteristics of instant yellow rice was studied by Anam et al. 
Optimization of cobia fish (Rachycentron canadum) gelatin extraction with response surface methodology
Anandito, R.B.K., Purwanto, E., Praseptiangga, D. and Zaman, M.Z.
​Available Online: 16 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).98
The optimization of cobia fish (Rachycentron canadum) gelatin extraction with response surface methodology was performed by Anandito et al. 
Effect of glucomannan and sugar concentration for physicochemical and organoleptic characteristics of dragon fruit skin slice jam
Lo, D. and Sekeh, V.G.D.
​Available Online: 21 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).104
The effect of glucomannan and sugar concentration for physicochemical and organoleptic characteristics of dragon fruit skin slice jam were studied by Lo and Sekeh.
The effect of jack bean (Canavalia ensiformis L.) starch modification annealing-heat moisture treatment on physical and chemical characteristics of biscuit
Ariyantoro, A.R., Affandi, D.R. and Rahmah, A.S.
​Available Online: 21 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).113
Ariyantoror et al. evaluated the effect of jack bean (Canavalia ensiformis L.) starch modification annealing-heat moisture treatment on the physical and chemical characteristics of biscuit
Characterization of flavor-related compounds and sensory profiles of four fermented fish products prepared from silver rasbora (Rasbora argyrotaenia) and anchovy (Stolephorus sp.)
Rachmawati, S.H., Widiastuti, I., Ridhowati, S., Umami, A., Vandiwinata, I. and Lestari, S.D. 
​Available Online: 21 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).131
Rachmawati et al. characterised the flavor-related compounds and sensory profiles of fermented fish products prepared from silver  rasbora (Rasbora argyrotaenia) and anchovy (Stolephorus sp.) 
Changes in chemical characteristics and dynamics population of microorganisms in pre-fermentation treatment of lamtoro seed (Leucaena leucocephala) during mlanding tempeh’s production
Nursiwi, A., Arivia, C.Y., Ishartani, D., Sari, A.M. and Zaman, M.Z. 
​Available Online: 21 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).147
The changes in chemical characteristics and dynamics population of microorganisms in pre-fermentation treatment of lamtoro seed (Leucaena leucocephala) for mlanding tempeh’s production were evaluated by Nursiwi et al.
Antioxidant polypeptides derived from pigeon pea (Cajanus cajan (L) Mill sp.) by enzymatic hydrolysis
Siriporn, B., Thongkorn, P., Waraporn, S., Wiriyaporn, S., Sinee, S., Chiramet, A. and Aluko, R.E.
​Available Online: 26 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).146
The antioxidant polypeptides derived from pigeon pea (Cajanus cajan (L) Mill sp.) by enzymatic hydrolysis was studied by Siriporn et al. 
Strategy to reduce salt consumption in millennial generations using potato stick snack as a food model: a study case in Indonesia
Fibri, D.L.N., Safira, A.N., Setiowati, A.D. and Putro, A.W.
​Available Online: 26 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).133
Fibri et al. studied on a strategy to reduce salt consumption in millennial generations using potato stick snacks as a food model. 
Osmotic dehydration optimization of butternut squash (Cucurbita moschata Duch) using response surface methodology
Amanto, B.S., Samanhudi, Ariviani, S. and Prabawa, S.
​Available Online: 26 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).152
The osmotic dehydration optimization of butternut squash (Cucurbita moschata Duch) using response surface methodology were performed by Amanto et al. 
Health benefits of consumption of chicken sausage enhanced with local beetroot powder
Swastike, W., Suryanto, E., Rusman. and Sujarwanta, R.O.
​Available Online: 26 APRIL  2024│https://doi.org/10.26656/fr.2017.8(S2).162
Swastike et al. studied on the health benefits of consumption of chicken sausage enhanced with local beetroot powder.