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The Extraction, characterization and stability of anthocyanin from langsat bu…
120 minutes) and temperature (45°C

The effect of time and temperature to the anthocyanin from langsat burung fruit was observed to find its best extraction method. The observation was done with two factors and three levels each

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2276
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Utilization of ginger crude extract for non-rennet cheese production
determination of physicochemical (moisture content

Zingiber Officinale Roscoe is known as rhizomes that contain advantages for human life. It has been reported that proteolytic enzyme inside ginger rhizomes can be used for coagulant and for cheese …

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2275
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Development of food ingredients with antidiabetic activities from lemongrass …
with ratio 3:10 and using stirrer was produce the highest total soluble solid (2.0%). Second stage w

Previous study in screening of Indonesian traditionalplants potentially containing antidiabetic activity resulted in the finding of Cymbopogon citratus potencies for further development due to its …

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2274
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The Effect of different types of sugar to the stability of several type antho…
glucose

The purpose of this research is to observe the effect of different types of sugars with different concentrations to the color stability of several types of anthocyanins. There are four factors in t…

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2273
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Extraction of polyphenol oxidase enzyme from the halaban (vitex pinnata) fruit
pH 5

Halaban is a native southeast Asian plant which has many functions for human use. The timber is commonly used as firewood. The practice has caused the decrease in Halaban population. The Halaban fr…

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2272
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Development of traditional soft cheese-like product into hard cheese using pi…
obtain the most optimum processing steps

Short shelf life due to high moisture content and the bitter aftertaste are the main problem concerning the traditional cheese products. This research was carried out to overcome these problems

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2271
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Effect of candlenut oil extract addition on physicochemical properties of cho…
and 9.09%. Sensory analysis was done to choose the most desired characteristics of chocolate spread.

The aim of this research is to increase omega fatty acid content in chocolate spread using candlenut oil extract. Candlenut oil was obtained from cold expeller press machine with low temperature co…

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2270
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Impact of advertisements on women's self-esteem : a case study of Mango
since they are more concerned about their body satisfaction

The satisfaction with one’s body and appearance is one factor that is essential in the development of self-esteem. People use media and particular advertising to compare themselves with others. T…

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2326
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Analysis of brand preference for foreign make-up brands

Cosmetic product has been a staple need for women these days. With the makeup trend that mostly influenced by social media or any other publishing materials make young women lean towards foreign ma…

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2025
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The Relationship between young female adult's self-esteem and posting selfies…
the phenomena of taking digital selfportraits of oneself by oneself has been created – “Selfies”. T

Social media have become a place for individuals to interact with each other

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2324
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