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About the conference

Published online: 25 March 2022

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Statement of Peer review

Published online: 25 March 2022

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Food Availability

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Optimization of Crystallization Process Condition of Nutmeg Seed Oleoresin 01001

Victoria K. Ananingsih, Bernadeta Soedarini, Bernardine A. A. Konstantia and Andreas Wibowo

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234401001

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Characterization of Toothpaste Made With Unfermented Cocoa Powder (Theobroma cacao L) Againts Bacteria Streptococcus mutans 01002

Medan Yumas, Justus Elisa Loppies, Khaerunnisa, Sitti Ramlah, Rosniati and Alfrida Lullung

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234401002

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Functional Food

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Antioxidative activity of aloe vera (Aloe vera var. chinensis) powder produced using maltodextrin and gum arabic as fillers 02001

Chatarina Wariyah, Riyanto and Agus Slamet

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234402001

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In vivo evaluation of faloak (Sterculia quadrifida R.Br) stem bark kombucha as hyperglycemia and therapeutic agent 02002

Paulus Risan F Lalong, Elok Zubaidah and Erryana Martati

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234402002

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Review: Bioavailability and Activity Prediction of Bioactive Compounds of Red Fruit (Pandanus conoideus Lam.) and Pandan Grape (Sararanga sinousa Hemsley) by in silico Method 02003

Maria Matoetina Suprijono, Vita Purnamasari and Yohanes Tandoro

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234402003

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Enhancement of the lactic acid bacteria population, chemical and organoleptic properties of soygurt with nutraceuticals from purple sweet potato (Ipomoea batatas L) paste 02004

Ellyzsabeth Lambertus, Ignatius Srianta, Devina Liem, Ferrian Wanaputra, Ira Nugerahani, Indah Kuswardhani and Ihab Tewfik

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234402004

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The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice 02005

Nugrah Widiastuti Tistianingrum and Wisnu Adi Yulianto

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234402005

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Fermented Food

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The effect of different concentration of banana ambon puree on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt 03001

Nathania Iswanto, Ignatius Srianta, Laurence Noventia Poernomo, Ira Nugerahani, Indah Kuswardhani, Susana Ristiarini and Ihab Tewfik

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234403001

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Kinetics study of bacterial cellulose production by Acetobacter xylinum FNCC 0001 with variation of carbon sources 03002

Rizqi Auliyya Avirasdya, Asri Nursiwi, Ardhea Mustika Sari, Muhammad Zukhrufuz Zaman and Adhitya Pitara Sanjaya

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234403002

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Effect of Molasses Concentration on the Pigment Production of Monascus purpureus M9 on Monascus Fermented Durian Seed 03003

Andreas Alvin, Ira Nugerahani, Susana Ristiarini, Indah Kuswardani, Ignatius Srianta and Ihab Tewfik

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234403003

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Amylose Content and Physical Changes in Waxy Corn Starch Modification by Spontaneous Fermentation 03004

Lisna Ahmad, Yudi Pranoto, FMC. Sigit Setyabudi and Djagal Wiseso Marseno

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234403004

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Food Process and Product Development

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Comparison of Proximate Analysis Value of Fresh Fruits and Vacuum Fried Fruit Chips 04001

Annisa Saputri, Nuzul Aminy, Isnaini Rahmadi, Syahrizal Nasution, Dea Tio Mareta, Lasuardi Permana and Samsu Udayana Nurdin

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234404001

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Open Access

Consumer perceptions of edible packaging made of gelatin as chili powder packaging 04002

Tesalonika Sevi, Ignasius R. A. P. Jati, Nerissa A. Tristanto and Susana Ristiarini

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234404002

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Open Access

Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour 04003

Celine Gabrielle Leticia, Chatarina Yayuk Trisnawati, Theresia Endang Widoeri Widyastuti, Ignatius Srianta and Ihab Tewfik

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234404003

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Boiling time variation through functional characteristics of boiled red kidney beans 04004

Anita Maya Sutedja, Chatarina Yayuk Trisnawati, Richard Wang and Cicih Sugianti

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234404004

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Open Access

Sensory profile analysis of chocolate drinks using quantitative descriptive analysis (QDA) 04005

Tyas Arie Muktiningrum, Gusti Fauza, Setyaningrum Ariviani, Dimas R A Muhammad and Dian Rachmawanti Affandi

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234404005

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Open Access

Effect of Kappa-Carrageenan Concentration on Physical Properties of Carrot Pineapple Velva 04006

Adrianus Rulianto Utomo, Tarsisius Dwi Budianta, Elisabeth Fionna Evania Harianto, Gabriel Anastasia, Gracella Christian Widayu and Richard Alexander Wiradinata

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234404006

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Open Access

Salt reduction in selected food products 04007

Bertrand Muhoza

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234404007

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Food Safety

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Histamine Fish Poisoning (HFP) in Indonesia: Current status and challenges 05001

Novalia Rachmawati and Radestya Triwibowo

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234405001

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Changes of physical and chemical properties of rice (cv. Mentikwangi) as affected by storage conditions 05002

Suismono, Mohamad Djali, Imas S. Setiasih, S.J. Munarso and Sandi Darniadi

Published online: 25 March 2022

DOI: https://doi.org/10.1051/e3sconf/202234405002

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