Vol. 2 No. 1: (February) 2025

All articles in this issue (5 original research articles) were authored/co-authored by researchers from 1 (one) country, namely Indonesia, representing 4 (four) provinces/regions: East Java, West Java, DKI Jakarta, and West Kalimantan. Institutional affiliations are located in Jember, Bogor, Jakarta, and Pontianak.

DOI: https://doi.org/10.61511/jipagi.v2i1

Published: 2025-02-28

Articles

Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products

Mirriyadhil Jannah, Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, 68121, Jember, East Java, Indonesia

Nurul Wakiah, Department of Agricultural Product Technology, Faculty of Agricultural and Forestry, West Sulawesi University, 9412, Indonesia

Olifia Mutiara Sandi, Department of Food Science and Technology, Faculty of Agricultural Technology IPB University, Bogor, West Java, 16680, Indonesia

Praboyo Ardin Islamawan, Department of Food Science and Technology, Faculty of Agricultural Technology IPB University, Bogor, West Java, 16680, Indonesia

Nur Lili Nia Wulan, Department of Food Science and Technology, Faculty of Agricultural Technology IPB University, Bogor, West Java, 16680, Indonesia

1-18
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DOI : 10.61511/jipagi.v2i1.1773 Abstract View : 215 PDF downloads: 298
Water consumption analysis across the life cycle of beef: Environmental impacts and mitigation strategies

Hendro Putra Johannes, School of Environmental Science, Universitas Indonesia, Central Jakarta, DKI Jakarta 10430, Indonesia

Muhammad Rahmat Akbar, School of Environmental Science, Universitas Indonesia, Central Jakarta, DKI Jakarta 10430, Indonesia

19-34
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DOI : 10.61511/jipagi.v2i1.1774 Abstract View : 132 PDF downloads: 83
Study on the effect of carboxymethyl cellulose (CMC) concentration on the quality of lacum fruit syrup (Cayratia trifolia (L.) Domin)

Qhori Ramadan, Food Science and Technology Study Program, Faculty of Agriculture, Tanjungpura University, Pontianak, West Kalimantan 78124, Indonesia

Suko Priyono, Food Science and Technology Study Program, Faculty of Agriculture, Tanjungpura University, Pontianak, West Kalimantan 78124, Indonesia

Nur Endah Saputri, Food Science and Technology Study Program, Faculty of Agriculture, Tanjungpura University, Pontianak, West Kalimantan 78124, Indonesia

35-44
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DOI : 10.61511/jipagi.v2i1.1503 Abstract View : 96 PDF downloads: 8
Immunomodulatory effects of yogurt as a functional food: Enhancing innate immunity against influenza virus infection through in vivo analysis

Dwiarti Rachma Nuramalia, Department of Food Science and Technology, Faculty of Agricultural Engineering, IPB University, Bogor, West Java 16680, Indonesia

45-59
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DOI : 10.61511/jipagi.v2i1.1772 Abstract View : 68 PDF downloads: 2
The strategic role of fermented foods in enhancing sustainable food security: Integrating policy, nutritional value, and local food system empowerment

Ramzy Damasetio, School of Environmental Science, Universitas Indonesia, Central Jakarta, DKI Jakarta, 10430, Indonesia

60-74
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DOI : 10.61511/jipagi.v2i1.2098 Abstract View : 1 PDF downloads: 1

Vol. 2 No. 1: (February) 2025

Articles

Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products

Water consumption analysis across the life cycle of beef: Environmental impacts and mitigation strategies

Study on the effect of carboxymethyl cellulose (CMC) concentration on the quality of lacum fruit syrup (Cayratia trifolia (L.) Domin)

Immunomodulatory effects of yogurt as a functional food: Enhancing innate immunity against influenza virus infection through in vivo analysis

The strategic role of fermented foods in enhancing sustainable food security: Integrating policy, nutritional value, and local food system empowerment

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