VOLUME 3, ISSUE 1

January 2027

In Progress

Engineering analysis of traditional tapioca processing in Indonesia: Unit operations, nutritional relevance and technological innovations
Utoro, P.A.R., Nurmaisari, M., Pakaya, I.M., Alvianto, D. and Musdalifah, N.
This review examines traditional tapioca processing in Indonesia from a food engineering perspective, drawing on a systematic literature search from various backgrounds and sources.

Effect of sodium benzoate concentration on the physicochemical, microbiological and sensory properties of unagi sauce-marinated barramundi (Lates calcarifer) fillets during storage
Yassoralipour, A., Lim, C.Y., Phuah, E.T. and Win, Y.F.
The findings are expected to provide useful information on the suitability of SB as a preservative in unagi-style marinated barramundi and contribute to the development of a stable, convenient and commercially relevant value-added seafood product.