Characteristics of the aqueous extraction process of soursop leaves
The general objective of this research was to determine the characteristics of the aqueous extraction process of soursop leaves that was later spray dried into powder form. The aqueous extract was …
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- 1490
Quality characteristics of fermented cocoa beans using various traditional me…
The general objective of this research was to determine the quality of fermented cocoa beans at different methods practiced by native Indonesian farmers. Fermentation was done in different time dur…
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- 1494
Expansion capability of cake batter with various egg white compositions using…
The objectives of this research were to observe the effect of baking temperatures and egg white additions on the expansion capability of cake batter made from a sorghum and wheat flour mix. Four le…
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- 1495
Development of nori-like product from spinach (amaranthus tricolor l.)
Nori is an edible paper-like food which is made from seaweed (red algae genus Porphyra sp.). It is a highly consumed product worldwide, including Indonesia. The source of nori is rarely found in In…
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- 1497
Waxing tips of salak fruits using chitosan at low temperature storage to prol…
The general objective of this research was to observe the effect of wax coating with chitosan at the tip of salak fruit on various physico-chemical parameters in order to prolong shelf life at low …
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- 1498
Drying rate of soursop leaves for beverage products
The general objective of this research was to observe the drying characteristics of soursop leaves at various drying temperatures and also to determine the acetogenins content of dried soursop leav…
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- 1500
Characteristic of Spray Dried Mangosteen Peels
The purpose of this research was to determine the characteristics of spray dried mangosteen (Garcinia mangostana) peels extract. Mangosteen peels have been used as traditional medicine throughout …
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- 1751
Drying Temperature and Time for Dry Sago Noodles Processing
The objectives of the research were to find the recommended drying time, drying temperature of sago noodles and the physical characteristics of sago noodles at the recommended temperature. the rese…
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- 1756
Extraction of Unsaturated Fatty Acid From Cocoa Butter
Cocoa butter is an edible fat extracted from cocoa liquor which consists of 57-64% of saturated fatty acids and 36-43% of unsaturated fatty acids. Unsaturated fatty acids have a beneficial health e…
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- 1757
Characteristic of Pectin Production From Cocoa Peels
Cocoa is a crop grown in tropical countries and is an important crop for chocolate producing. the potential of wet fruit peel waste from a cocoa processing plant in Indonesia is estimated around 1…
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- 1763
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