Application of lemongrass essential oil as a natural preservative agent for p…

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Call Number

2862

Impact of mixing method and food acid addition on cupcake texture

Texture is one of the most critical attributes which determine the quality of food product. Mixing method parameters affects the characteristic of dough or batter that responsible for the final pro…

Thermal degradation of anthocyanins from butterfly pea flower (clitoria terna…

Butterfly pea is a potential source of natural food colorant. However, it is still relatively unstable and SDS can help to improve color stability. The objective of this study is to test the effect…

The evaluation of home industry serving methods effect to the butterfly pea f…

This study conducted to obtain the information of the applicable treatments for serving butterfly pea drink. Several level of pre-treated flowers, extraction methods, and formulations were evaluate…

Development of ready-to-drink jelly drink from soy milk

Jelly drink is a ready to drink beverage that was firstly created as a snack to delay hunger. unique characteristics such as chewy and sippable by straw. However, this common product is categorized…

Development of fruit jam sheet from pineapple (ananas comosus) using hydrocol…

Fruit jam is one of the most common bread companion for breakfast, and pineapple (Ananas comosus) jam is one of the common fruit jam found. To add convenience on applying fruit jam, innovation of f…

The Effect of oxidation methods on natural colorant from avocado seed extract…

The increase of avocado production and application in food industry makes the seed becomes waste. However, avocado seed can be utilized and very potential as a new source for natural colorant due t…

Design application and its economical analysis of quick tempeh technology in …

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ISBN/ISSN

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Series Title

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Call Number

2917