Vol 16, No 2 (2023)

	Physicochemical, Microbiological and Organoleptic Characteristics of Rosella Water Kefir with Sucrose Sweetener Heni Rizqiati, Nurwantoro Nurwantoro, Adelia Maharani Bramadita	PDF 84-93
	Characteristics of Rice Analog from Composite Flour (Mocaf: Sago: Soybean: Moringa Leaf) with Addition of Carrageenan Jariyah Jariyah, Alodia Vestra	PDF (Bahasa Indonesia) 94-103
	Characteristics and Pasting Profile of Modified Pregelatinization Sago Starch at Different Temperature Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Edo Saputra, Mega Chafiatun Rohmah	PDF (Bahasa Indonesia) 104-115
	Physicochemical and Sensory Properties of Tongka Langit Banana (Musa troglodytarum) Jam with Different Pectin Concentrations Helen Cynthia Dewi Tuhumury, Erynola Moniharapon, Helta Chrisna Rahanra, Lorina Sahetapy	PDF 116-127
	The Effect of Variation of Types of Microbial Starters on The Physical Characteristics of Modified Cassava Flour (Mocaf) Rich in Beta-Carotene Habib Ra'uf Alfansuri, Rois Fatoni, Ahmad Fathoni, R. Haryo Bimo Setiarto, Ema Damayanti	PDF 128-143
	Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes? Dwiningtyas Padmaningrum, Gusti Fauza, Aulia Rahma Karunia, Bonn Juego, Asri Nursiwi, Setyaningrum Ariviani, Hari Prasetyo	PDF (Bahasa Indonesia) 144-159

Bara Yudhistira, Naila Husnayain, Fuangfah Punthi

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160-172