Journal of Functional Food and Nutraceutical

The Substitution of Different Concentration of Okara Flour in Brownies Formulation Added of Flaxseed (Linum usitatissimum) as Low-Gluten Healthy Food

Pub Date : 2024-02-29 DOI: 10.33555/jffn.v5i2.127 Immas Walgiyanti, Anggara Mahardika, Paulus Damar Bayu Murti

Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise

Pub Date : 2024-02-29 DOI: 10.33555/jffn.v5i2.123 Ester Papuany Yantewo, Z. L. Sarungallo, Budi Santoso, I. Epriliati

Chemical Properties and Total Plate Count of Dodol Packaged in Active Packing with the Addition of Klutuk Banana Leaf (Musa balbsiana Colla) Extract

Pub Date : 2024-02-29 DOI: 10.33555/jffn.v5i2.115 Safinta Nurindra Rahmadhia, Naufal Haudry Sigit, T. Juwitaningtyas