Influence of natural coagulant on soybean tofu substituted partially with mun…
The objective of this research was to determine the influence of natural coagulant on soybean tofu substituted partially with mungbean, compared to conventional soybean tofu on the physical, chemic…
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- 431
Storage of ready-to-cook fresh cut vegetables (baby corn - cauliflower - carr…
The purpose of this research was to determine the respiration rate of ready-to-cook fresh cut baby corn-cauliflower-carrot. More specifically, the objectives were to determine the O2 and CO2 compos…
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- 433
Quality assessment of vacuum fried zucchini and egg plant
The objectives of this research were 1) to develop vacuum fried rnvegetables as diversified products to commercial vacuum fried fruit rnchips, and 2) to assess the quality of the vacuum fried veget…
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- 441
Drying characteristics of nutmeg kernel and fulli (mace) for spices by applyi…
This study aimed to determine the drying characteristics of nutmeg kernel and fulli (mace). The objectives were to assess the sun drying and mechanical drying process of nutmeg kernel and fulli (ma…
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- 480
Storage of mixed cut fresh fruits in modified atmosphere packaging
The objectives of this study was to determine the atmosphere composition and temperature along with packaging film used for mixed cut fresh fruits (papaya, pineapple, and grapefruit) stored in modi…
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- 481
Induced heating gelatinization to improve crispiness of cassava chips
The purpose of this research was to improve the crispiness of cassava chips by induced heating gelatinization using steaming and sun drying. The design of the experiment was Completely Randomized D…
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- 482
Determination of total soluble solid of guava by using near infrared reflectance
Method to assess the internal quality of guava is essential to sort the prime quality without damaging the fruits. One of the methods is using NIR. The purpose of this research is to utilize NIR me…
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- 620
Influence of steam pressure and slurry concentration on quality of dried taro…
Utilization of taro corms into various end products using taro flour as the base material, require a lot of development efforts in order to obtain higher added value of taro as non rice carbohydrat…
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- 626
Assessment of the usage of the local corn varietes in making popcorn
The objective of this research was to identify good local corn variety that suitable for making popcorn in order to reduce dependability of imported corn, to compare the physical properties of popc…
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- 630
Development of method to produce silver bird nests
Silvery bird nest was sold at much higher price with a price of Rp 17 million/kg compared to fresh harvested bird nest with a price of Rp 8 million/kg. The primary purpose of this research was to s…
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- 633
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