About the Journal

Jurnal Sains dan Teknologi Pangan (e-ISSN: 2527-6271) is an Open Access publication issued by the Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University. This journal focuses on the fields of Food Processing Technology, Food Biotechnology, Food Safety, Food Microbiology, Food Chemistry, and Food Industry Technology. Jurnal Sains dan Teknologi Pangan is accredited by Sinta (Science and Technology Index) at Level 4. The previous version of this journal was hosted on the following website: https://ojs.uho.ac.id/index.php/jstp/index.

Publication Schedule February, April, June, August, October, December
Language English
Frequency 6 times every year
ISSN Online 2527-6271
Editor in Chief Prof. Dr. Sri Wahyuni, M.Si
Citation Analysis Google Scholar, Garuda Ristekdikti
Accreditation Sinta 4

Current Issue

Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan
View Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan

Jurnal Sains dan Teknologi Pangan (e-ISSN: 2527-6271) is an Open Access publication issued by the Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University. This journal focuses on the fields of Food Processing Technology, Food Biotechnology, Food Safety, Food Microbiology, Food Chemistry, and Food Industry Technology. Jurnal Sains dan Teknologi Pangan is accredited by Sinta (Science and Technology Index) at Level 4. The previous version of this journal was hosted on the following website: https://ojs.uho.ac.id/index.php/jstp/index.

DOI: https://doi.org/10.63071/hxd6sp46
Published: 2026-08-18

Articles

  • PENGARUH KONSENTRASI KALSIUM LAKTAT TERHADAP KARAKTERISTIK  POPPING BOBA SARI BUAH JERUK MANIS

    Gina Aulia Putri, Neni Trimedona, Reny Guspratiwi (Author)
    DOI: https://doi.org/10.63071/mk9y1k05

  • Formulasi Sereal Berbasis Sorgum (Sorghum bicolor L) dan Porang (Amorphophallus muelleri B); Pangan Fungsional untuk Generasi Sehat Indonesia

    Abi Burhan, S.TP., M.Si., Ira Gusti Riani, S.TP., M.Si., Dewi Sartika Saragih, S.TP., M.Si., Muhammad Tegar Fernanda, Restu Saputra (Author)
    DOI: https://doi.org/10.63071/vvzfev18

  • KARAKTERISTIK SENSORIS DAN KIMIA ABON JAMUR LIAR (Volvariella volvacea) PADA TANDAN BUAH KOSONG KELAPA SAWIT DENGAN PENAMBAHAN SANTAN KELAPA

    Ahmad Mustangin, Yuni Selvianti Sari, I Gede Arie Mahendra Putra, Chintia Agrefina Brilian, Warastra Nur Annisa, Naomi Jayaputri, Muhammad Eriansyah Al Hakim, Putu Ayu Pranita Astuti (Author)
    DOI: https://doi.org/10.63071/7pe6yq71

  • STUDI PEMBUATAN MINUMAN PROBIOTIK DARI LIMBAH KULIT LEMON (CITRUS LIMON L)

    AL ADZIM, Rukmelia, Salfiana (Author)
    DOI: https://doi.org/10.63071/24t9f969

  • FORMULASI RASIO PASTA KENARI (Canarium indicum L.) DAN SUSU SKIM TERHADAP MUTU FISIKOKIMIA SERTA PENERIMAAN SENSORIS ES KRIM

    Basaria Imelda Situmorang, Vita Novalin Lawalata, Gilian Tetelepta (Author)
    DOI: https://doi.org/10.63071/pvnghq77

  • KARAKTERISTIK SINOLE HASIL MODIFIKASI MELALUI FORMULASI TEPUNG SAGU (Metroxylonsagu) DENGAN TEPUNG LABU KUNING (Cucurbita moschata)

    Dewi Rahmawati, Sri Wahyuni, Baihaqi (Author)
    DOI: https://doi.org/10.63071/hqr2qw18

  • EKSPLORASI KAPULAGA LOKAL CIAMIS DALAM MINUMAN FUNGSIONAL: FORMULASI DAN EVALUASI AKTIVITAS ANTIOKSIDAN UNTUK KESEHATAN TENGGOROKAN

    Ditta Atsna Nuriya Salsabila, Suci Nur Afifah, Erri Erlita Budiarti, Rifa Ayu Nur Safitri, Zalfa Ayudia Fiddaraini, Muhammad Sabiq Muharrom (Author)
    DOI: https://doi.org/10.63071/rcpnn549

  • PENGARUH BERBAGAI MACAM PENGEMASAN DISTRIBUSI TERHADAP MUTU SAWI PUTIH (Brassica pekinensi L)

    Erwin Nofiyanto, Erviana Damayanti, Dewi Larasati (Author)
    DOI: https://doi.org/10.63071/ha06yr73

  • Effect of Apple Juice Addition on the Antioxidant Activity of Fermented Rice Bran Beverage

    FITRA BASRI FITRA, astrina nur inayah, Andi Nurwidah (Author)
    DOI: https://doi.org/10.63071/srjw7915

  • OPTIMALISASI KONSENTRASI ACETOBACTER XYLINUM DALAM MENINGKATKAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI NATA DE CHEESE

    Nela Eska Putri, Nindi Rahmadani Putri, Susi Desminarti (Author)
    DOI: https://doi.org/10.63071/zc94ya03

  • Pemanfaatan dedak terfermentasi pada pembuatan telur asin

    Nur Eviyana Evi, Salfiana, Rukmelia (Author)
    DOI: https://doi.org/10.63071/hff2dn75

  • PENGEMBANGAN ALFA SELULOSA DARI TONGKOL JAGUNG PULUT (Zea mays ceratina) SEBAGAI BAHAN BAKU EKSIPIEN SEDIAAN TABLET

    Nur Illiyyin Akib, Putri Anugrah Febrianti, Novi Siswanti, Nurma Yunita, Padil Anugrah, Qonitah Salsabila, Ari Sartinah (Author)
    DOI: https://doi.org/10.63071/wxjqw510

  • PENGARUH KONSENTRASI SARI BUAH SENDUDUK (Melastoma malabathricum L.) TERHADAP SIFAT KIMIA DAN SENSORIS HARD CANDY

    Rika Desita, Tety Handayani, Nela Eska Putri (Author)
    DOI: https://doi.org/10.63071/fszt4h63

  • IDENTIFIKASI KAPANG DAN KUALITAS MUTU TERASI UDANG REBON KHAS LABUHAN MARINGGAI, LAMPUNG TIMUR

    Yosi Syafitri, Ilham Marvie, Recia Dea Putri (Author)
    DOI: https://doi.org/10.63071/bd3tvg30

  • PENGARUH PENAMBAHAN GULA AREN TERHADAP KARAKTERISTIK KIIMIA DAN UJI ORGANOLEPTIK KOPI BUBUK BIJI SALAK

    Yaqub syasurya yaqub, astrina nur inayah, Muhanniah (Author)
    DOI: https://doi.org/10.63071/w9n31w87
View All Issues

Indexing:

Tools: