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…
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- 3110
Taste improvement & nutrient analysis of overripe tempe extract
Overripe tempe is highlighted for its natural umami taste. The umami taste come from its amino acid composition, particularly due to glutamic acid and aspartic acid. Enzymatic hydrolysis of protein…
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- 3109
Evaluation of antioxidant, alpha-glucosidase inhibitory and antimicrobial act…
The research investigated the potential activities of the peel, seed, fruit flesh and endocarp of Pometia pinnata as natural sources for antioxidant, alpha-glucosidase inhibitor and antimicrobial a…
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- 3108
Stability improvement of anthocyanins from butterfly pea (clitoria ternatea l…
The effects of anionic, cationic and non-ionic surfactants on the stability of anthocyanin from Clitoria ternatea flower anthocyanin extract (CTAE) at pH 7 were studied using UV spectrophotometer a…
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- 3104
The effect of the addition of starch from potato skin and avocado seed to dai…
Food wastes such as potato skin and avocado seed are potential sources of starch and could be added to yogurt as stabilizer. To enhance the commercial value of food products, addition of natural an…
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- 3103
Evaluation of undersized cacao bean (theobroma cacao) and its utilization int…
In cacao agriculture, recent climate changes and age of cacao plants result in increasing production of undersized cacao beans which are rejected by big manufacturer, became waste in the storage ro…
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- 3102
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…
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- 3101
Optimization of candlenut oil encapsulation by using sodium caseinate and whe…
The objective of this study was to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze drying method. Factors such as encapsulating ag…
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- 3099
Analyzing consumer acceptance of overripe tempe stock in Tangerang area
Indonesia experiencing a growth of sales in health and wellness packaged foods. It predicts will have a steady growth in upcoming years. It recorded 75% Indonesian consumers aim to adopt a healthy …
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- 3105
Formula development of overripe tempe stock in powder form
Overripe tempe has abundant glutamic content and can be utilized to make natural vegetarian stock. Several developments of overripe tempe into stock in paste and solid cube form have been made. Thi…
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- 3098
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