Vol. 5 No. 2 (2026): April

View Vol. 5 No. 2 (2026): April

DOI: https://doi.org/10.25047/jofe.v5i2

Published: 2026-04-13

Articles

Pengaruh Substitusi Tepung Tempe Edamame (Glycine max (L.) Merrill) Terhadap Kadar Abu dan Gula Reduksi Crackers The Effect of Edamame (Glycine max (L.) Merrill) Tempeh Flour Substitution on The Ash and Reducing Sugar Content of Crackers

Sinta Rahmawati, Aan Sofyan

50-61
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Abstract view : 272 times | Download: 82 times | DOI : https://doi.org/10.25047/jofe.v5i1.6881
Uji Mutu Fisikokimia Tepung Daun Marungga Menggunakan Tiga Metode Pengeringan Physicochemical Quality Testing of Moringa Leaf Flour Using Three Drying Methods

Iswahyono Iswahyono, Yossi Wibisono, Didiek Hermanuadi, Amal Bahariawan

62-68
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Abstract view : 46 times | Download: 17 times | DOI : https://doi.org/10.25047/jofe.v5i2.6871
Manajemen Risiko Rantai Pasok Proaktif pada Bakery Skala Menengah: Integrasi SCOR–HOR dengan Validasi Inter-Rater Reliability Proactive Supply Chain Risk Management in a Medium-Scale Bakery: A SCOR–HOR Integration with Inter-Rater Reliability Validation

Muhammad Arwani, Risma Ayu Andira, Shinta Widyaningtyas, Syifa’ Robbani

69-86
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Abstract view : 36 times | Download: 37 times | DOI : https://doi.org/10.25047/jofe.v5i2.7025
Analisis Nilai Tambah Pengolahan Bunga Melati menjadi Produk Teh Siap Minum di Kabupaten Banyuwangi Value-Added Analysis of Jasmine Flower Processing into Ready-to-Drink Tea Products in Banyuwangi Regency

Karina Meidayanti, Shella Arum, Adhima Adhamatika

87-95
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Abstract view : 41 times | Download: 32 times | DOI : https://doi.org/10.25047/jofe.v5i2.7009
Evaluasi Karakteristik Fisik Roti Tawar Berbasis Tepung Komposit Kacang Komak (Lablab purpureus L. Sweet) Evaluation of the Physical Characteristics of White Bread Made from Komak Bean (Lablab purpureus L. Sweet) Composite Flour

Kartika Gemma Pravitri, Destiana Adinda Putri, Putri Satika Dewi, Irawati Nur Indah Sari

96-111
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Abstract view : 56 times | Download: 75 times | DOI : https://doi.org/10.25047/jofe.v5i2.6981
Analisis Profil Sensoris Kopi Robusta Songgon pada Berbagai Tingkat Kehalusan Bubuk Sensory Profile Analysis of Songgon Robusta Coffee at Various Grind Sizes

Sony Setiawan, Astri Iga Siska, Mokhtar Effendi

112-120
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Abstract view : 43 times | Download: 43 times | DOI : https://doi.org/10.25047/jofe.v5i2.6925