The effects of wheat fiber fortification on the characteristics of instant no…
Instant noodles usually contained a few amount of fiber leading to the idea of fiber fortification. The aim of this research is to identify any changes in the instant noodle when it is fortified w…
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- 445
The use of zanthoxylum acanthopodium (andaliman) extract for the preservation…
Fish is a biological matter which undergoes quick deterioration due to spoilage process which is mainly caused by spoilage bacteria. Nowadays, fishermen use ices, and sometimes the illegal chemical…
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- 832
Preservation of fish using andaliman essential oil and green tea extract
Many problems are reported due to preservation of fish using dangerous preservativesrnagent. Fish is a perishable food that spoils very quickly due to spoilage by bacteria.rnNatural preservatives l…
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- 1021
The study of antibacterial activity of water extract of butterfly pea (clitor…
Food-Borne diseases are still a major problem to the world, even in developedrncountry, for example according to WHO, Salmonellosis which caused by Salmonellarnis one of the most common food-borne …
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- 1034
Formulation of chocolate bar enriched with omega-3 from candlenut oil extract
The aim of this study is to formulate chocolate bar enriched with omega-3 from candlenut oil extract. This formulation will escalate the unsaturated fatty acid composition in chocolate bar. Differe…
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- 1036
The study of production of ready to drink butterfly pea extract
The primary purpose of this thesis is to find the best formulation method in thernproduction of ready to drink butterfly pea extract and determine the best storagerncondition and type of packaging …
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- 1041
The optimization of blanching and extraction process in the production of rea…
The purposes of this research are to optimize the blanching and extraction process in the production of ready to drink product of the Butterfly Pea extract and to measure the anthocyanin and antiox…
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- 1110
The Study of stability of antioxidant activity in butterfly pea extract syrup
The aim of this study was to find the optimum formulation in the production of butterfly pea extract syrup with minimum degradation of anthocyanins, antioxidant activity and total phenolic content …
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- 1266
The characteristics of katuk leaf (sauropus androgynus (l.) Merr) powder prod…
The general objective of this research was to characterize the katuk leaf powder produced by drum drying in order to find the potential of katuk leaf powder as antioxidant source and breast milk st…
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- 1269
Comparisons of characteristics and qualities of eucheuma cottonii in some reg…
The study purpose is to asses the quality of ATC from Eucheuma cottonii collected from different regions in Indonesia. The research was conducted by choosing some producing regions of E. cottonii i…
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- 1273
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