Vol. 5 No. 1 (2026): January

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

  1-8

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  Abstract view : 290 times | Download: 270 times | DOI : https://doi.org/10.25047/jofe.v4i4.6561
  

• Studi Molecular Docking Interaksi Myosin dan Polisakarida untuk Prediksi Sifat Gel Protein Udang The Study of Molecular Docking of Myosin and Polysaccharide Interactions to Predict Protein Gel Characteristics of Shrimp

  Yulia Rachmawati, Nadiyah Zuhroh

  9-18

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  Abstract view : 263 times | Download: 200 times | DOI : https://doi.org/10.25047/jofe.v5i1.6496
  

• Efek Teknologi Pencucian Mikro Nano Bubble Ozon Sistem Difuser Terhadap Kadar Histamin dan Kimia Ikan Tuna Pengaruh Teknologi Pencucian MNBO sistem difuser dalam mereduksi Histamin pada Ikan Tuna

  Abi Bakri, Budi Hariono, Wahyu Suryaningsih, Ahmad David Royyifi Arifin, Faruq Avero Azhar

  19-29

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  Abstract view : 76 times | Download: 55 times | DOI : https://doi.org/10.25047/jofe.v5i1.6784
  

• Optimasi Parameter Proses Pemanggangan Roti Manis Menggunakan Metode Taguchi pada Skala UKM Optimization of Sweet Bread Baking Parameters Using the Taguchi Method in SMEs

  Annisa'u Choirun, Resti Pranata Putri, Lisna Dwi Lestari

  30-41

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  Abstract view : 53 times | Download: 43 times | DOI : https://doi.org/10.25047/jofe.v5i1.6836
  

• Eksplorasi Kreativitas Chef dalam Menciptakan Praline Estetis di Outlet Goolali Padma Hotel Semarang Chef Creativity in Crafting Aesthetic Pralines at Goolali Patisserie Padma Hotel Semarang

  Wahyu Mafatikhul Aulia, Artin Bayu Mukti, Sri Yulianto Fajar Pradapa, Aninda Wijayanti, Sarah Sumponogati

  42-49

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  Abstract view : 17 times | Download: 42 times | DOI : https://doi.org/10.25047/jofe.v5i1.6634