Tempeh is a popular fermented food in Indonesia that commonly produced from soybean (Glycine max (L.) Merr.). Mungbean (Vigna radiata (L.) R. Wilczek) had the most preference value for tempeh produ…
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…
Sambal, traditional chili sauce, is an inseparable part of Indonesian culinary culture. Commercial sambal requires longer shelf life to allow its distribution and storage prior to sales. the growin…
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…
The general objective of this study was to determine the drying characteristics of mangosteen pericarp, which affected the drying rate, and the relationship with the ?├¡┬¼┬▒-mangostin con…
Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used in Javanese cuisine as condiment. in this research, overripe tempe…
Commonly soy sauce fermentation divided into two stages, the solid-state koji fermentation followed by liquid state of moromi fermentation that commonly takes places up to 2 months. This research e…
There are many methods to produce powdered honey such as vacuum dry, freeze dry, spray dry and co-crystallization. However to obtain powdered honey with good characteristic, the content of honey is…
Healthcare monitor is important to maintain self condition to avoid excessive excercise or daily activity. Some indicator of excessive activity including heart rate and body temperature. the develo…