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…
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…
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…
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…
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…
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 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…
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 …
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…
Cheese whey, a by-product of cheesemaking, is a potential pollutant that must not be disposed into fresh water bodies. Cheese ripening microorganisms are crucial ingredients that determine the fina…