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Vol 6, No 2 (2019)

Research Articles

Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation

Natalia Putri Erva Simbolon, Bhakti Etza Setiani, Anang Mohammad Legowo

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The Physical and Chemical Properties of Marshmallow made from Bufallo (Bubalus bubalis) Hide Gelatin Compared to Commercial Gelatin

Umar Santoso, Yudi Pranoto, Yessy Tania Afriyanti, Sri Mulyani

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Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions

Murat Doğan, İsmail Hakkı Tekiner

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The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum

Sri Mulyani, Umar Santoso, Yudi Pranoto, Francis M.C. Setyabudi, Anang Mohamad Legowo

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Review

Review on Pathogenic Bacteria Listeria monocytogenes, the Detection and the Sequencing Gene Methods Isolated from Meat Products

Bhakti Etza Setiani, Yoyok Budi Pramono, Lutfi Purwitasari

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Journal of Applied Food Technologists (pISSN 2355-9152 and eISSN 2614-7076) publishes article in food and its related sciences. The issue will be published twice a year in June and December. This journal is published by Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia in collaboration with Indonesian Food Technologists.

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Vol 6, No 2 (2019)

Table of Contents

Research Articles

Review

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