Production and analysis of virgin coconut oil using cold press and cold centr…
Virgin coconut oil (VCO) is oil which is extracted from fresh meat of coconut fruit with minimal alteration during processing to any of the beneficial composition of its content. There are many met…
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- 432
Post harvest treatment effects on the quality of green tea extract
It has been reported that green tea extracts have many beneficial properties including antibacterial, antiviral, antioxidative, antitumor and antimutagenic activities. The protective effects of gre…
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- 436
The addition of isolated soy protein powder to increase the protein content o…
Tapioca cracker is one of Indonesian traditional food which is consumed widely by people. In this research, isolated soy protein (ISP) powder is used to increase the protein content of tapioca crac…
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- 439
Extraction of rice bran oil by using n-hexane, etanol and cold press
As a producer of rice, Indonesia produces million tons of rice. The by product of rice polishing is rice bran. Rice bran is widely used as chicken feed, but other than that, rice bran oil can be us…
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- 446
Comparison of essential oil and ethanol extract of cinnamon for antibacterial…
The antibacterial properties of two types of extraction methods for cinnamon (Cinnamomum burmannii), i.e. steam distillation and ethanol extraction, were compared. The essential oil that was produ…
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- 610
Production and separation of monoglycerides of coconut oil through thermal pr…
Coconut oil is known to contain approximately 50% lauric acid. The lauric acid when converted to its monoglyceride form, known as monolaurin, possesses antibacterial and antiviral activities. Monog…
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- 613
The production of temulawak (curcuma xanthorrizha roxb) extract through the u…
Temulawak (Curcuma Xanthorrhiza Roxb) is known as one of the Indonesian indigenous herbs that has been consumed traditionally. Temulawak extract in instant powder form was produced in this research…
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- 617
The use of monolaurin and green tea mixture for the preservation of meat
The purpose of this research was to examine the use of natural preservative in food particularly in meat (beef). The preservatives used in this research were monolaurin and green tea extract. Both …
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- 625
Improvement of the quality of cardamom oil as flavoring agent through encapsu…
Cardamom oil is commonly used as a flavoring agent and finds application in many food industries. Due to is high volatility, the quality of Cardamom oil as flavoring agent may be reduced in the lon…
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- 627
The use of green tea and cinnamon extract for the preservation of fish
The objective of this work is to produce starch through modification process that is suitable for meatball, to replace the use of import modified starch normally used in the production of meatball.…
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- 629
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