Honje (etlingera elatior) as antimicrobial for fresh fish
Honje (Etlingera elatior) is believed has an active compounds that could be used asrnantimicrobial agent. This plant was used in this research and active compounds werernobtained by using ethanol e…
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- 1026
The evaluation of ph and viability of lactid acid bacteria in winged bean yog…
Yoghurt is a common food that consumed by people in this world. Winged bean juicernwas expected can be new media for yoghurt, because this plant can grow easily inrnIndonesia. Winged bean juice was…
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- 1027
Activation and purification of bentonite for the treatment of crude palm oil …
In cooking oil industry, Crude Palm Oil (CPO) requires bleaching process which isrntypically done using bleaching earth. The common bleaching earth used is activatedrnbentonite. Currently, cooking …
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- 1028
Production of instant white tea powder from camellia sinensis var. Assamica t…
Production process and quality product of white tea instant powder produced fromrnCamellia sinensis var. assamica which is type of tea plant that widely grown inrnIndonesia were assayed and compare…
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- 1029
Roasted winged bean flour as wheat flour substituent of baked product
The objective of this research is to investigate compatibility of roasted wingedrnbean flour as substituent of wheat flour in baked goods. Winged bean is a potentialrnplant which can grow efficient…
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- 1030
Production of protein concentrate by enzymatic hydrolysis of shrimp (l. Vanna…
Shrimp head is often considered as waste and not as by-products from shrimprnprocessing. However, the head itself takes up 29% of the shrimp and contains manyrnnutrients. One of the most abundant n…
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- 1031
Vacuum fried mixed vegetable for snack food diversification
The objectives of this research were: 1) to develop a vacuum fried mixed productrncontaining of three kinds of vegetables as a diversification to the individual vacuumrnfried fruits already exist i…
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- 1032
Effect of stabilizer to physicochemical and sensory properties of non-dairy i…
The purpose of this researched is to know about the effect of stabilizer onrnphysicochemical and sensory properties of non dairy ice cream. There were 2 factorsrnin this research, type of stabilize…
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- 1033
The study of antibacterial activity of water extract of butterfly pea (clitor…
Food-Borne diseases are still a major problem to the world, even in developedrncountry, for example according to WHO, Salmonellosis which caused by Salmonellarnis one of the most common food-borne …
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- 1034
Spray drying of butterfly pea (clitoria ternatea) petals extract and study of…
Two spray drying parameters, which were maltodextrin concentration and drying airrntemperature, were studied to dry butterfly pea petals extract. The stability of thernspray-dried powders was also …
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- 1035
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