Development of Butterfly Pea Flower as Condiment for Snack Product

The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…

The Study of Anthocyanin Stability Affected By Color of Container to Serve Bu…

Nowadays there are so many studies about anthocyanin. Anthocyanin stability can be affected by many factors which is temperature, light, oxygen, pH, metal ion, and storage. This experiment was aime…

Powder formulation from butterfly pea leaf extract and its medical applicatio…

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Development instant ready-to-drink soursop leaves extract with addition of an…

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Design and implementation of food sensory analysis information system

Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sens…

Effect of addition of butterfly pea and roselle flower in soy yogurt

Anthocyanins are known as health-enhancing compounds due to the antioxidant properties. Anthocyanins are present in roselle and butterfly pea in high amount indicating their potential usage as sour…

Bank dan lembaga keuangan

Edition

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ISBN/ISSN

9789797694203

Collation

xvii, 288 p. ; 21 cm.

Series Title

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Call Number

332.1 Abd b

Stability of anthocyanin & antioxidant activity of rtd beverage made from cli…

Edition

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ISBN/ISSN

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Collation

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Series Title

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Call Number

2881

Development of rice porridge with overripe tempeh extract for infants

Edition

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ISBN/ISSN

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Collation

-

Series Title

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Call Number

2875

Utilization of clarias gariepinus and its effect for fish ball product proper…

Edition

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ISBN/ISSN

-

Collation

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Series Title

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Call Number

2865