Vol 8 (2026)

Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (ICFTN) 2025

The articles were apart of PATPI International Conference publications, which presented on the 3rd International Conference on Food Technology and Nutrition (ICFTN) 2025 on September 29-30th, 2025 Samarinda, INDONESIA.

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Table of Contents

Effect of calcium chloride concentration on improving the quality of restructurized strawberry fruit (Fragaria x ananassa)
Lydia Ninan Lestario, Laurentsia Tabitha Herlia, Monika Raharjo
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1-6
Restructuring vegetables into edible folding paper to improve nutrient intake
Monang Sihombing, Femyta Anindya Putri
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7-11
The effect of drying conditions using a food dehydrator on the physical and chemical characteristics of red cayenne pepper powder (Capsicum frutescent L.)
Sintikhe Lourenza, Wiwit Murdianto
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12-19
Physical and sensory characteristics of sourdough bread enriched with beetroot (Beta vulgaris L.) powder
Monika Rahardjo, Monang Sihombing, Benedicta Miquella Adisty Wulandari
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20-34
Clean label approach for fresh goat milk: Enhancing microbial safety and shelf-life using High Hydrostatic Pressure (HPP)
Raja Arief Deli Raja Nasharuddin, Zainon Wan Nur Zahidah Wan, Sa'dom Nur Baizura, Jusoh Arif Zaidi, Yanan Hafiz Aizat, Musaniff Ahmad Huzairi Imam, Zamani Yangmurni, Sapiee Nur Fadhilah
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35-43
The effect of carboxymethyl cellulose and glycerol addition on the biodegradability of cassava starch-based biofilms
Siti Munfarida, Gevbry Ranti Ramadhani Simamora, Yuvita Lira Vesti Arista, Syarifah Aulia Rahmah Imani, Rizqi Alreza Cahaya Firdaus, Lasma Barbara Naibaho
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44-50
Quality evaluation of salak peel tea under various drying temperatures and durations
Anggela Anggela, Gusti Revalina Parameswari
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51-59
Effect of bread improver addition on preference, volume expansion, nutritional value, and total calories of sweet bread substituted with modified cassava flour (mocaf)
Yuliani Yuliani, Nova Solina Purba, Nuzlul Musdalifah, Yupita Veby Sagita, Christina Elvina Utarini
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60-67
Optimization of drying and brewing conditions of cascara for kombucha production based on sensory characteristics
Muhammad Iqbal Fanani Gunawan, Afif Arwani, Alifa Rahma Faradiani, Akmal Reyhan, Nada Syahda Ratna Duhita
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68-76
Development and nutritional evaluation of crackers fortified with yellowstripe scad (Selaroides leptolepis) whole powder as a functional food for stunting prevention
Yuvita Lira Vesti Arista, Sri Handayani Noviyanti, Michael Alexander Hutabarat, Dewi Mutamimah, Joana Paula Gerabella Da Cozta Moniz
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77-86
Comparative effectiveness of acid and water degumming methods in Crude Palm Oil (CPO) pretreatment
Denny Sumarna, Nova Solina Purba
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87-92
Antimicrobial activity of kombucha drink made of kecombrang flowers (Etlingera elatior) towards pathogens
Shafa' Assyifa Raihana, Aswita Emmawati
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93-101