Vol. 1 No. 1 (2021): JOURNAL OF FOOD AND HEALTH

Published: August 31, 2021

Developing of Sauce Product Based on Scad Fish and Kecombrang Flower

29-55 Siti Chairiyah Batubara, Dian Ayu Kartika

The Potential of Allicin, Ajoene and Quercetin Contained in Garlic (Allium sativum) as a Promising Anti-Malarial

16-21 Raynald Bagy, Josef Sem Berth Tuda, Dimas Prakoso, Tristan Kantohe
76

Iron-Rich Salt and Antioxidants from Sea Sponge with Added Moringa Leaves as Potential Food Ingredients in Efforts to Alleviate Anemia

1-11 Fahrul Nurkolis, Dian Aruni Kumalawati, Reza Sukma Dewi, Maizer Said Nahdi, Defny Silvia Wewengkang, Hardinsyah, Nurpudji Astuti Taslim, Nelly Mayulu
93

Author Guidelines Journal of Food and Health

22-28 dr. Happy Kurnia Permatasari, PhD, Fahrul Nurkolis, Prof. Hardinsyah, MS., PhD, Defny Silvia Wewengkang, SPIK., M.Sc., PhD, Prof. Son Radu, Mrinal Samtiya, M.Sc, Dr. Sudathip Sae-tan
64

Potential of Analog Meat from Rubber Seeds through Tissue Culture as a Solution for Unsaturated Fatty Acid Rich Meat: A Literature Review

12-15 Prof. Dr. dr. Nurpudji Astuti Taslim, MPH, Sp.GK (K), Fahrul Nurkolis, Dr. dr. Nelly Mayulu, M.Si.,Sp.KKLP, Sutamara Lasurdi Noor, Piko Satria Augusta, dr. Muhammad Rahimi Bahar, Sp.A
105
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