Indonesian Food and Nutrition Progress

Indonesian Association of Food Technologists

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About the journal

Indonesian Food and Nutrition Progress is an open-access journal published by Indonesian Association of Food Technologists in Indonesia, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 8 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.

Basic facts

Publisher
Indonesian Association of Food Technologists
ISSN
0854-6177 · 2597-9388
Country
Indonesia
Languages
english
Access
Open access
Articles in DOAJ
0
Declared review time
8 weeks
Declared peer-review model
double_blind
Official website
https://journal.ugm.ac.id/ifnp

Index listings

  • DOAJ · 2018-10-22
Indexing
DOAJ
APC
—
Declared review time (DOAJ)
8 weeks — journal-declared only (not measured)
Activity (OpenAlex)
Active — latest works 2026
PublishLens list status
Shown after sign-in
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Methodology signals (dated facts from their sources)

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Journal profile

Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.

Articles in DOAJ

0

Average review time (journal-declared via DOAJ)

8weeks

Works in OpenAlex

112

Last recorded publication year

2025

Reported by OpenAlex in 1 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core

h-index

9

i10-index

7

From OpenAlex open data (CC0).

Editorial & policy10
Last DOAJ review date
2018-10-22
Added to DOAJ
2018-10-22
Declared plagiarism screening
Declared
Other fees beyond APC
No
Observed digital preservation (Keepers registry)— snapshot 2026-10-05
PKP PN
Editorial board
Official page ↗
Open references deposited at Crossref
0%
ORCID iDs in current deposits
24%
Enrolled in Crossref Similarity Check
✓
Deposits licence metadata at Crossref
✓
Peer-review policy
View policy
Identity & continuity1
Source type
journal
Classification4

Subjects (DOAJ)

Technology: Home economics: Nutrition. Foods and food supplyTechnology: Chemical technology: Food processing and manufacture

LCC codes

TX341-641TP368-456

Subject areas

  • Food and Agricultural Sciences
  • Food and Agricultural Sciences
  • Food composition and properties
  • Food composition and properties
  • Probiotics and Fermented Foods
  • Probiotics and Fermented Foods
  • Protein Hydrolysis and Bioactive Peptides
  • Protein Hydrolysis and Bioactive Peptides
Show all subjects (50)
  • Microbial Metabolites in Food Biotechnology
  • Phytochemicals and Antioxidant Activities
  • Microbial Metabolites in Food Biotechnology
  • Phytochemicals and Antioxidant Activities
  • Food Chemistry and Fat Analysis
  • Food Chemistry and Fat Analysis
  • GABA and Rice Research
  • Natural Products and Applications
  • Coconut Research and Applications
  • Natural Products and Applications
  • GABA and Rice Research
  • Coconut Research and Applications
  • Medicinal Plant Research
  • Medicinal Plant Research
  • Cassava research and cyanide
  • African Botany and Ecology Studies
  • Cassava research and cyanide
  • African Botany and Ecology Studies
  • Meat and Animal Product Quality
  • Enzyme Production and Characterization
  • Microencapsulation and Drying Processes
  • Microencapsulation and Drying Processes
  • Mycotoxins in Agriculture and Food
  • Meat and Animal Product Quality
  • Enzyme Production and Characterization
  • Mycotoxins in Agriculture and Food
  • Biofuel production and bioconversion
  • Natural Antidiabetic Agents Studies
  • Identification and Quantification in Food
  • Phytoestrogen effects and research
  • Tea Polyphenols and Effects
  • Food Quality and Safety Studies
  • Polysaccharides Composition and Applications
  • Seed and Plant Biochemistry
  • Food Quality and Safety Studies
  • Polysaccharides Composition and Applications
  • Natural Antidiabetic Agents Studies
  • Seed and Plant Biochemistry
  • Identification and Quantification in Food
  • Biofuel production and bioconversion
  • Tea Polyphenols and Effects
  • Phytoestrogen effects and research

Keywords (DOAJ)

  • food biotechnology
  • food microbiology
  • food process engineering
  • food analysis
  • food safety
  • nutrition

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The journal's record in other sources:Web of Science MJLDOAJ

Everything shown here is produced automatically from named sources (DOAJ, OpenAlex, Crossref, PubMed, the Norwegian register) as of its capture date, with no human editing. Facts appear as recorded at the source; derived scores (PCI, PTD, PublishLens score) follow a published methodology. Not a judgement on the journal, not an official accreditation, not advice.

Wrong items are corrected automatically by re-reading the source (24 h for daily sources, 7 days for weekly ones) with a dated change log, and each item links to its source record. PublishLens-derived assessments are contested through the appeals mechanism (15 working days). Appeals · Indicator guide

Norwegian register data: Kanalregisteret (HK-dir, Norway) — CC BY 4.0 / NLOD — adapted: level extracted per year · OASPA member list — CC BY

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