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Volume 223 (2026)

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Volume 223 (2026)

The 3^rd International Conference on Food Technology and Nutrition (ICFTN 2025)

Samarinda, East Kalimantan, Indonesia, September 30, 2025
K.P. Candra, Y. Witono, A.N. Asikin, T. Ghrairi, W. Xiaodan, N. Hussain, R.C.M. Lizardo, N. Binti Ahmad Fadzillah, C. Kapcum, S. Agustin, A. Ismanto, M.M. Banin, R.N. Sari and R. Apriadi (Eds.)

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Statement of Peer review

Published online: 25 February 2026

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Food Technology and Nutrition

Open Access

The Quality Characteristics of Probiotic Ice Cream with The Addition of Tempoyak Durian Lai 01001

Marwati, Salsabila Nagilfa Rahmantika, Agustu Soleh Pujokaroni, Taufikkilah Romadhon, Yudha Agus Prayitno and Hamka

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622301001

Open Access

Comparison of Parbolling-Induced Changes in Starch Crystalinity and Functional Properties of Brown Rice for Functional Food Applications 01002

Miftakhur Rohmah, Anton Rahmadi, Rimbawan Apriadi and Rusdiansyah

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622301002

Open Access

Ultra processed foods consumption effects and industries initiatives for healthier food choices: A review 01003

Aza Sherin Binti Mohamad Yusuff and Sharifudin Bin Md Shaarani

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622301003

Open Access

The initial characterization of the physicochemical properties of roasted bee pollen powder Heterotrigona itama from East Kalimantan as a coffee alternative 01004

Netty Maria Naibaho, Anis Syauqi, Bernatal Saragih, Theresia Adi Susanti, Yuliana Sabarina Lewar and Enos Tangke Arung

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622301004

Open Access

Resistant starch formation in unripe plantain flour under two different drying conditions 01005

Siti Narsito Wulan, Farihatus Su’aidah, Erni Sofia Murtini, Ella Saparianti and Harijono Harijono

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622301005

Open Access

Optimization of Cassava Starch–CMC–Glycerol Formulations for Enhanced Water Resistance of Biofilms 01006

Siti Munfarida, Jefri Pandu Hidayat, Lasma Barbara Naibaho and Tatia Asnur Syafitri

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622301006

Open Access

The addition of Moringa leaf flour (Moringa oliefera) to anchovy nuggets (Stolephorus sp.) as an alternative nutritious snack, its effect on chemical and sensory characteristics 01007

Sulistyo Prabowo, Intan Purnamasari Surya, Yulian Andriyani, Yuliani and Adhian Dini Khoirina

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622301007

Food Processing and Engineering

Open Access

Physicochemical Characteristics of Sodium Hydroxide (NaOH) Pretreated Chicken Head Gelatin with Variation of Soaking Time 02001

Yosi Syafitri, Lita Lianti and Dhea Christian

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622302001

Open Access

Towards Carotene-Retentive and Low-FFA Palm Oil: Evaluating Process Variables in Hybrid Acid-Enzymatic Degumming 02002

Jefri Pandu Hidayat, Belinda Irsila, Rizka Ayu Yuniar, Ni’matus Sholihah and Indira Tiara Hanifa

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622302002

Open Access

Improving The Quality of Drinking Water for The Community with Membrane and Ultraviolet Filtration Technology 02003

Dikianur Alvianto, Taufikkilah Romadhon and Panggulu Ahmad Ramadhani Utoro

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622302003

Open Access

Effectiveness of Cascara Sun drying using Aluminium Pan 02004

Dedy Eko Rahmanto, N. Nurhayati and Jay Jayus

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622302004

Open Access

Innovation of Starch Fiber Separator in the Pulper and Fiber Separator Machine for Arrowroot Tubers (Maranta Arundinacea L) to Improve Machine Capacity and Performance 02005

Sri Hartati, Djatmiko Hidajat and Musabbikhah

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622302005

Food Fermentation and Biotechnology

Open Access

Asian Ferments: Microbiota, Metabolic, Lipid, Inflammatory, Barrier, And Bile-Acid Pathways 03001

Anton Rahmadi, Yudha Agus Prayitno and Miftakhur Rohmah

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622303001

Open Access

Screening and Identification of Gaba-Producing Bacteria from Lemea, A Traditional Fermented Food 03002

Yenni Okfrianti, Darimiyya Hidayati and Dira Irnameria

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622303002

Open Access

Potential of Kalimantan White Pepper As a Raw Material for Kombucha Fermentation 03003

Ni’matus Sholihah and Jefri Pandu Hidayat

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622303003

Open Access

The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile 03004

Christina Mumpuni Erawati, Agustin Krisna Wardani, Aji Sutrisno, Noor Ariefandie Febrianto and Johan Sukweenadhi

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622303004

Food Chemistry and Functional Food

Open Access

Yogurt And Cheese as Primary Models For Microparticulated Whey Protein Application: Systematic Review 04001

Hesti Ayuningtyas Pangastuti, Lasuardi Permana and Dita Kiistanti

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622304001

Open Access

Multiplicative Scatter Correction Improves Near-Infrared Spectroscopy–Based PLS Models for Acetic Acid Quantification in Jamblang Vinegar 04002

Noer Octaviani Maliza, Muhammad Ikhsan Sulaiman, Dewi Yunita, Agus Arip Munawar, Rita Andini and Safrida

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622304002

Open Access

Effect of Position of Old Oil Palm Trunk Segment on The Chemical Contents of the Extracted Sap 04003

Siti Nurdjanah, Nurbaiti Nurbaiti, Tanto Pratondo Utomo, Masdiah Ayu, Wisnu Satyajaya and Aris Setiawan

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622304003

Open Access

Amino Acid Profile and Fortification Potential of Protein Fraction from Samanea saman Seed 04004

Amalia Nur Kumalaningrum, Tri Joko Raharjo and Sugeng Triono

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622304004

Open Access

Improving the Antioxidant Profile of Yoghurt Using Red Seaweed Gracilaria sp. 04005

Septiana Sulistiawati, Sardila, Irman Irawan, Andi Noor Asikin and Bagus fajar Pamungkas

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622304005

Open Access

The Comparative Effects of Maltodextrin and Carrageenan on Encapsulation Characteristics of Moringa Leaves Herbal Drink Extract (Moringa oleifera Lamk.) 04006

I Wayan Arnata, Luh Putu Wrasiati, I Gusti Ayu Krisma Widya Saraswati, I Gede Arie Mahendra Putra and I Kadek Dwi Jenana

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622304006

Food Safety, Quality, Policy, and Halal

Open Access

Enhancing Quality of Frozen Chicken Satay Lilit: Effect of Tapioca Variations on Physicochemical and Sensory Properties 05001

Luh Putu Wrasiati, I Wayan Arnata, I Gede Arie Mahendra Putra, I Gusti Ayu Krisma Widya Saraswati and I Made Ananda Merta Shaskara

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622305001

Open Access

The Change of Rastrelliger sp. Quality in Samarinda Traditional Market Distribution Chain 05002

Andi Noor Asikin, Ratna Nurmalita Sari, Seftylia Diachanty, Ilmiani Rusdin and Sukmawati Usman

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622305002

Food Biochemistry

Open Access

Extraction and Isolation of Active Fraction from Senna multijuga Bark as Antifungal Agents against Ganoderma Boninense 06001

Subeki, Diah Pangastuti Rahayu, Erdi Suroso, Samsul Rizal, Ruli Wandri, Samsu Alam, Shervinia Dwi Ayundra, Azharudin Apriansa, Dwi Asmono, Yuyun Fitriana et al. (2 more)

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622306001

Open Access

Physicochemical and Sensory Properties of Gluten-Free Yam (Dioscorea alata) Bread 06002

Ulyarti Ulyarti, Rimelvani Damanik, Satiti Kawuri Putri, Lisani Lisani, Mursyid Mursyid, Daniel Tua Purba and Nazarudin Nazarudin

Published online: 25 February 2026

DOI: https://doi.org/10.1051/bioconf/202622306002