Journal of Food Engineering

Current Issue

Vol. 5 No. 1 (2026): January

Published: 2025-11-01

Articles

Perbandingan Kualitas Sensori Donat yang Dibuat dengan Pengembang Alami dan Sintetis Comparison of Sensory Quality of Donuts Made with Natural and Synthetic Leavening Agents

Wahyu Pratama putra, Sari Mustika, Kasmita, Rahmi Holinesti

229-236
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Abstract view : 0 times | Download: 0 times | DOI : https://doi.org/10.25047/jofe.v4i4.6561

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.

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