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
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
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