Vol. 1 No. 2 (2026)

View Vol. 1 No. 2 (2026)

DOI: https://doi.org/10.56303/jian.v1i2

Published: 06-08-2026

Articles

Analysis of Acceptability, Proximate Composition, and Dietary Fiber Content of Cookies Made with Sorghum Flour (Sorghum bicolor L.) and Winged Bean Seed Flour (Psophocarpus tetragonolobus L.) Substitution.

Diana Valentin, Angga Hardiansyah, Rais Nur Latifah

90-99
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Optimization of Stellorice Ice Cream Made from Soy Milk and Jack Bean Flour as a Nutritious Snack for School-Age Children

Astri Vidila Sari, Rina Martini

100-110
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Development of Mackerel Odeng Substituted with Sword Bean Flour: Sensory Acceptability and Nutritional Composition

Raudatul Najwa Soraya Nurrizal, Rina Martini, Elzha Nur Fadila

111-120
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Development of White Bread Made from Sorghum Flour, Cassava, Arrowroot, and Red Spinach Extract as a High-Fiber Functional Food

Muhammad Vickry Fadly, Firman Muhammad Basar, Ksatriadi Widya Dwinugraha

121-131
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Development of Crispy Brownies Enriched with Mung Bean Flour and Spinach Flour as an Alternative Snack for Pregnant Women

Faiza An Nabila, Rina Martini, Hadi Riyadi

132-141
- PDF