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…

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

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2881

Development of rice porridge with overripe tempeh extract for infants

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2875

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

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2865

Anthocyanin rich extract from clitoria ternatea flower utilization as a senso…

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2863

Application of spray dried butterfly pea root extract to lowering acethylchol…

Butterfly Pea or Clitoria ternatea is a decorative plant found throughout Southeast Asia and India. Though mostly used as a decoration it has been used for a variety of medical symptomps. One of th…

The effect of the addition of various surfactants on the colour stability of …

Clitoria ternatea (CT), Ipomoea tricolor (IT), Ipomoea batatas (IB), Hibiscus rosa-sinensis L. (HR), and Ruellia tuberosa (RT) were used as the natural anthocyanin sources. The anthocyanin extract …

Anthocyanin and fabric utilization as a sensor for fish deterioration

The consumption of fish had increased to 20 kg a year because of its rich abundant content in nutrients. According to SNI, fish freshness was determined based on TVB-N value, which was the limit of…