Journal of Food Engineering

Current Issue

Vol. 4 No. 3 (2025): July

Published: 2025-07-10

Articles

Pengaruh Penambahan Bahan Pengisi terhadap Total Klorofil, pH, dan Intensitas Warna Pewarna Alami dari Daun Rumput Teki (Cyperus rotundus L.) The Influence of Fillers Addition on Total Chlorophyll, pH, and Color Intensity of Natural Colorant from Purple Nutsedge Leaves (Cyperus rotundus L.)

Casilda Aulia Rakhmadina, Erni Sofia Murtini

102-115
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Eksplorasi Pengaruh Pewarna Alami Kulit Buah Naga Merah terhadap Kualitas Kerupuk Ikan Lemuru (Sardinella sp.) Exploration of the Effect of Natural Colouring from Red Dragon Fruit Peel on the Quality of Lemuru Fish Crackers (Sardinella sp.)

Ahmad Jaenuri, Aulia Brilliantina, Mokhamad Fatoni Kurnianto, Mohammad Mardiyanto

116-126
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Pengaruh Lama Waktu Fermentasi Terhadap Kandungan Kombucha Daun Kecapi (Sandoricum koetjape) The Effect of Fermentation Time on The Content of Kombucha From Sentul Leaves (Sandoricum koetjape)

Sarmila, Muhammad Fajri Romadhan

127-139
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Pengendalian Berat Produk Minuman Serbuk Menggunakan Control Chart dan Fishbone serta Efek terhadap Preferensi Konsumen di PT. Marimas Putera Kencana Control of Product Weight Using Control Chart and Fishbone and Its Impact on Consumer Preferences at PT. Marimas Putera Kencana

Abi Bakri, Marisa Adel Liyah, Budi Hariono, Faruq Avero Azhar

140-149
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Modifikasi Pati Beras Menggunakan Teknologi Cold Plasma Dielectric Barrier Discharge (DBD) Rice Starch Modification Using Cold Plasma Dielectric Barrier Discharge (DBD) Technology

Mutimatul Munawaroh, Riyanti Ekafitri, Titik Budiati

150-165
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JOFE : Journal of Food Engineering (e-ISSN 2810-0824, Accredited SINTA 4) is a scientific journal in Food and Engineering that contains research results and literature studies. It managed by Jurusan Teknologi Pertanian Politeknik Negeri Jember. This journal published 4 (four) times a year, namely every January, April, July and October.

The journal publishes original research on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

Journal title	: JOFE : Journal of Food Engineering
Initials	: JOFE
Frequency	: 4 issues per year
Prefix DOI	: 10.25047
Online ISSN	: 2810-0824
Editor In Chief	: Dr. Elly Kurniawati, S.T.P., M.P
Publisher	: Politeknik Negeri Jember
Organizer	: Jurusan Teknologi Pertanian