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
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
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
The effect of chilli storage on the post-processing organoleptics and capsaic…
Chilli (Capsicum annum) has considerable effects on the Indonesian economy and culture, and especially in recent times where the chilli industry is experiencing massive growth and turnover. After s…
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- 3115
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