Jurnal Pangan dan Agroindustri

About the Journal

Welcome to the homepage of Jurnal Pangan dan Agroindustri E-ISSN 2685-2861 P-ISSN 2354-7936. Jurnal Pangan dan Agroindustri is an Open Acces Journal published by Departement of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia. It publishes articles in the scope of food science and technology, agricultural product technology and agro-industrial biotechnology field, and also other related topics. Published since 2013, it has become one journal referenced by several authors, especially those who work in the field of food, biotechnology and agro-industry. Jurnal Pangan dan Agroindustri is published four times a year in January, April, July and October. We are looking forward to accepting articles from potential authors, please kindly searched our homepage for information and instruction.

Best Regards,
Editorial Team

Announcements

Acceptance of manuscript in Bahasa Indonesia and English

03-11-2020

JPA (Jurnal Pangan dan Agroindustri) started to go to an international journal in November 2020 by accepting manuscripts in 2 languages, Bahasa Indonesia and English.

We would like to acknowledge the Publisher, Editorial Team, Reviewers, Authors, and other parties who have been supporting us. We are looking forward to accepting articles from potential authors and determined to keep developing to the highest quality journal.

Read more about Acceptance of manuscript in Bahasa Indonesia and English

DOAJ Inclusion

22-10-2020

Accreditation

12-01-2020

Current Issue

Vol. 13 No. 2 (2025): April 2025

View Vol. 13 No. 2 (2025): April 2025

Published: 30-04-2025

Articles

Stress Tolerance and Organic Acid Productivity of Fungal Strains Isolated from Local Agricultural Sources

Christopher Osazuwa

68-79
- PDF
DOI : https://doi.org/10.21776/ub.jpa.2025.013.02.1
Sensory Characteristics, Nutrient Content, and Microbial Load of Rice Eel (Monepterus albus) Tocino, Flavored With Fruit Extracts

Halem Karenez Y. Ladipe, Isagani P. Angeles Jr., Arjay B. Pataueg, Evelyn C. Ame, Emma L. Ballad, Marites R. Castro, Mary Joy L. Asprec

80-88
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DOI : https://doi.org/10.21776/ub.jpa.2025.013.02.2
The Differences in Characteristics of Fruit Leather from Custard Apple with Variations in Hydrocolloid Types and Cooking Time

Syifa Nur Maulida, Rini Umiyati, Iffah Muflihati

89-100
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DOI : https://doi.org/10.21776/ub.jpa.2025.013.02.3
Evaluation of Peroxide Value and Free Fatty Acid Content in Coconut Oil and Palm Oil under Different Heating Temperature Treatments using Reflectance–Fluorescence-based computer vision Evaluasi Bilangan Peroksida dan Asam Lemak Bebas Minyak Kelapa dan Minyak Sawit dengan Perlakuan Pemanasan Temperatur Berbeda Menggunakan Computer Vision Reflektansi-Fluoresensi

Luluk Oktaviana, Wahyunanto Agung Nugroho, Dimas Firmanda Al Riza Al Riza

101-111
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DOI : https://doi.org/10.21776/ub.jpa.2025.013.02.4
Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute) Pembuatan Cokelat Bar Menggunakan Vco Sebagai Cocoa Butter Substitute Secara Conching dan Tempering (Ditinjau dari Waktu Conching dan Variasi Substitute)

Raina Khoirunisa Zain, Erwana Dewi, Muhammad Yerizam

112-122
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DOI : https://doi.org/10.21776/ub.jpa.2025.013.02.5
Chemical and Sensory Characteristics of Sugar-Free Lemon Flavored Ready to Drink Tea with Different Carboxymethyl Cellulose Concentrations Karakteristik Kimia dan Sensori Ready to Drink Teh Berperisa Lemon Bebas Gula dengan Konsentrasi Carboxymethyl Cellulose yang Berbeda

Naufal Saputra Utama, Rosy Hutami, Raden Siti Nurlaela

123-134
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DOI : https://doi.org/10.21776/ub.jpa.2025.013.02.6

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