Application of citrus essential oil in edible coating to delay fresh tofu deg…
The purpose of this research was to delay the degradation of tofu by utilizing citrus essential oil as natural antimicrobial agent
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- 2292
Characterization and stability of anthocyanin from stachytarpheta jamaicensis…
Anthocyanin is a natural pigment that can produce many varieties of color. It can be achieved from leaves
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- 2290
Candlenut milk and cream as the alternative ingredients in ice cream production
Candlenut
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- 2289
Quality improvement of butterfly pea leaves as antioxidant tea-like drink
The butterfly pea leaves (Clitoria ternatea L.) contain a lot of chemical components
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- 2288
Stability improvement of anthocyanin from various local plants using metal co…
This research was aimed to improved the stability of anthocyanins from various local plants in Indonesia using copigmentation with metals and phenolic compounds. Local plants used in this research …
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- 2287
Optimization of aqueous extraction of Indonesian bay leaf (syzygium polyanthu…
Indonesian bay leaf (Syzygium polyanthum Wight) is one of traditional spices originated from Indonesia which is usually used as spices to add the aroma of foods. Extraction of the aroma of Indonesi…
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- 2286
The Utilization of patin fish head for instant stock paste
Patin fish is a developing industries that produce 67% of waste which 33% is the head. High protein content in patin fish head (PFH) open an opportunity to produce something that has higher economi…
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- 2285
Enhachement and preservation of natural orange juice using citrus essential oil
Consumers are demanding for minimally processed
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- 2283
The Effect of flower maturity to the stability of anthocyanin from butterfly …
Three flower maturities parameters
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- 2282
Process improvement and control in the production of mung bean tempeh based o…
Modifications and process controls were applied on mung bean tempeh (MBT) production method to improve its sensory quality. Applying heat treatment (soaking in water at ± 75⁰C
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- 2281
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