VOLUME 1 ISSUE 1, OKTOBER 2025

Articles

• Exploration of fermentation methods in enhancing bioactive compounds in green plants: a review

  1-12

  Naurah Nazifah Sarmadi

  • pdf

• Butterfly pea flower extract as a natural colorant for yogurt: impacts on sensory characteristics and functional value

  13-23

  Nahdah Rizqi Auliya

  • pdf

• Efficacy of alginate and pectin-based edible coatings in extending the shelf life of potato tubers

  24-31

  Fikri Agus Mahathir Fachrurrazie

  • pdf

• Fruit leather as a functional snack: a review of antioxidant richness across fruit varieties

  32-41

  Zaskia Nur Azisah

  • pdf

• Enhancing the shelf life of postharvest fruits and vegetables using starch-based edible coatings and natural antioxidants

  42-53

  Nabilah .

  • pdf

• Sensory, nutritional, and functional characteristics of plant-based milks for lactose-intolerant individuals

  54-64

  Alwi

  • pdf