Author Details

Fibrianto, Kiki, Universitas Brawijaya, Indonesia

• Vol 2, No 1 (2019) - Articles
  The influence of food dimension (texture and volume) from processed rice (rice, lontong, and ketupat) to the perception of satiety and consumer satisfaction level
  Abstract  PDF
• Vol 4, No 1 (2021) - Articles
  Brewing optimization for functional properties and visual appearance of Dampit Robusta coffee leaves tea
  Abstract  PDF
• Vol 5, No 2 (2022) - Articles
  Influence of water hardness on functional and sensory quality of cold infused robusta coffee leaf tea
  Abstract  PDF
• Vol 6, No 1 (2023) - Articles
  Response surface methodology in the optimization of walur (Amorphophallus paeoniifolius var. Sylvestris) starch pregelatinization process
  Abstract  PDF
• 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue - Articles
  Textural optimization of Ledre: Indonesian crepes-like snack
  Abstract  PDF
• 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue - Articles
  Sensory characterization of unpeeled robusta coffee at different roasting temperature and time
  Abstract  PDF
• Vol 6, No 4 (2023) - Articles
  Edamame caspian sea soygurt as plant-based yogurt alternatives
  Abstract  PDF
• Vol 6, No 4 (2023) - Articles
  Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha
  Abstract  PDF
• Vol 7, No 1 (2024) - Articles
  Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods
  Abstract  PDF
• Vol 7, No 2 (2024) - Articles
  Bekasam, an Indonesian unique traditional fermented fish as umami sources
  Abstract  PDF
• Vol 7, No 4 (2024) - Articles
  Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions
  Abstract  PDF