Vol. 4 No. 3 (2026): OCTOBER

All articles in this issue (4 research articles and 1 review article) were authored or co-authored from Universitas Halu Oleo, Politeknik Negeri Malang, and Politeknik Negeri Sambas.

DOI: https://doi.org/10.58184/jfsa.v4i3

Published: 2026-10-31

Research Articles

Characteristics of Gelatin–Alginate Films with Different Glycerol Concentrations and Cinnamon Essential Oil–Tween 80 Emulsion Systems for Active Food Packaging

Ari Susanti, Putri Khanza Hermawan, Profiyanti Hermien Suharti

211-230
- FULL TEXT (PDF)
Abstract View: 14, FULL TEXT (PDF) Download: 6
Physicochemical Characteristics and Consumer Acceptance of Liber.co Ready-to-Drink Milk Coffee Formulated with Different Types of Sugar

Lili Shazlina, Kiki Kristiandi, Andiyono

231-241
- PDF (Bahasa Indonesia)
Abstract View: 5, PDF (Bahasa Indonesia) Download: 4
Chemical and Sensory Characteristics of Hard candy Added with Ginger (Zingiber officinale) Juice and Moringa (Moringa oleifera) Leaf Extract

Wahid Wirawan, Sakir, Muhammad Syukri Sadimantara

242-257
- PDF (Bahasa Indonesia)
Abstract View: 5, PDF (Bahasa Indonesia) Download: 3

Vol. 4 No. 3 (2026): OCTOBER

Research Articles

Characteristics of Gelatin–Alginate Films with Different Glycerol Concentrations and Cinnamon Essential Oil–Tween 80 Emulsion Systems for Active Food Packaging

Physicochemical Characteristics and Consumer Acceptance of Liber.co Ready-to-Drink Milk Coffee Formulated with Different Types of Sugar

Chemical and Sensory Characteristics of Hard candy Added with Ginger (Zingiber officinale) Juice and Moringa (Moringa oleifera) Leaf Extract

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