Vol 7, No 2 (2026)

September 2026

DOI: https://doi.org/10.24198/jthp.v7i2

Table of Contents

Stability of Corned Goat Meat Supplemented with Bay Leaf (Syzygium polyanthum) Flour During Storage
Herly Evanuarini, Katharina Novita Andriyani, Premy Puspitawati Rahayu, Agus Susilo, Kuswati Kuswati
PDF
1-15
Efek Ekstrak Daun Karamunting (Melastoma Malabathricum L.) terhadap Sifat Fisik, Penerimaan Organoleptik, Aktivitas Antoksidan, dan Viabilitas Probiotik pada Yogurt
Abdullah Kiemal Sholeh Hasan, Arif Ismanto, Khoiru Indana, Nurul Fajrih H, Amalina Nur Wahyuningtyas
PDF (Bahasa Indonesia)
16-31
Fortifikasi Yogurt dengan Bee Pollen : Nutrisi, Mekanisme Antioksidan, dan Tantangan Pengolahan
INDIRA LANTI KAYAPUTRI, Taqiya N, Mahani ., Lembong E, Soemanti D. M., Nurhadi B, Firgianti G, Ferdian P. R.
PDF (Bahasa Indonesia)
32-41
Application of Pineapple Waste-Derived Bromelain in the Bating Process: Effects on the Physicochemical Properties of Rabbit Leather
Heru Budi Susanto, Swatika Juhana, Dian Nur Amalia
PDF
42-51
Characterization of Spray-Dried Powdered Honey: Effect of Carrier Ratio and Composition on Functional Properties
M. Vicky Ganeza Bagus Saputra, Firman Jaya, Dedes Amertaningtyas, Abdul Manab, Sri Minarti
PDF
52-67
Analisis Komparatif Senyawa Antioksidan, Total Fenol, dan Flavonoid pada Keju Terfortifikasi Herbal dan Rempah
Irfan Fadhlurrohman, Nazmi Siti Safrina Whidarta, Ahmad Haidar Faqih, Tsuraya Rhoudotul Zukhrufillah, Triana Setyawardani, Juni Sumarmono
PDF (Bahasa Indonesia)
68-85
Analysis of Polycyclic Aromatic Hydrocarbon (PAH) Levels in Chicken Satay Marketed through Digital Platforms in Malang City
Citra Nurma Yunita, Eko Saputro, Premy Puspitawati Rahayu, Lilik Eka Radiati, Djalal Rosyidi
PDF
86-104
Processing Knowledge, Cooking Experience, and Sensory Evaluation of Chicken Meatballs Prepared Using Different Processing Procedures
Endah Purnamasari, Nurul Hana, Farida Hanum Harahap
PDF
105-117