Analysis of alpha-glucosidase inhibitor activity in wild stenochlaena palustr…
S. palustris is a fern commonly occurs in Malaysia, Indonesia, India, and some other Asian countries, the fronds of the fern are consumed for dietary and medicinal purposes. S. palustris was menti…
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- 3120
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…
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- 3119
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 …
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- 3118
Effect of encapsulating agent type and concentration on the antioxidant prope…
Kombucha is a healthy fermented beverage from fermentation of sugared tea with symbiotic culture of bacteria and yeast, known for its medicinal effects and contains polyphenols and various nutrient…
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- 3117
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…
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- 3116
Determination of roasting degree of moka pot extracted arabica cianjur coffee…
Arabica coffee originated from Cianjur was cultivated below 1000 m above the sea level with below standard green bean quality. Insect damage, smaller bean size, and lower beans density contributed …
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- 3114
The optimization of the pre-treatment and extraction of anthocyanin from morn…
Development of natural colorant has been popular and explored further for its source. Natural colorant is more preferable compared to the synthetic one regarding with the issue of health risk from …
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- 3113
Anthocyanin characteristics in various type of flowers in different acidity c…
The trend of healthy food in general is getting more popular, especially in urban area. This make more people aware of what they eat and wanted to have more natural food ingredients in their foods.…
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- 3093
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…
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- 3112
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…
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- 3111
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