Effect of different drying method to quality and quantity of carotenoid extra…
The aim of this research was to observe the effect of different drying methods to the quantity and quality of carotenoids extracted from Red Melinjo peels. Carotenoids are plant pigment that grow i…
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- 2634
In vivo anti-hyperglycemic effects of spray dried powder from aqueous extract…
Previous in vitro study of the development of food ingredients with anti-diabetic activities
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- 2630
Characterization and stabilization of anthocyanins from dianella berries
The effect of pH to the anthocyanin extraction from dianella berries was observed to determine the best extraction method. pH 3
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- 2628
Effect of pre-treatment and number of extractions on color stability of butte…
Butterfly pea flowers had the potential to become food colorant. It contained acylated anthocyanin which known to be more stable than unacylated one. This research was done to know which pre-treatm…
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- 2641
The Effect of various extraction temperature and time on coffee leaves extrac…
The coffee leaves have become the major waste from coffee plantation. The development of ready to drink beverages from coffee leaves to its medicinal use
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- 2626
Training modules for supporting quality of work for bolt tightening operation…
PT XYZ is a vehicle manufacturing company that focused on assembling all the parts into one complete vehicle; they did not manufacture the part
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- 2479
Development of a new antioxidant drink from coffee silverskin
This study aimed to transform coffee silverskin
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- 2295
Pulverization of coffee silverskin extract as a source of antioxidant
Coffee silverskin (CS) is waste from coffee roasting process that has a value as source of antioxidant. In this research
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- 2269
Comparison of conventional and ultrasound-assisted extraction antioxidant ext…
Coffee Silverskin (CS) is a waste produced during coffee roasting process
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- 2267
Analysis of phenolic content of the butterfly pea root using rotary evaporation
On previous studies
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- 2093
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