The Control of bromelain stability in pineapple juice during storage
The objectives of this research were to maintain the stability of bromelain in the pineapple juice during storage and to investigate the bromelain activity by adding various red grape juice composi…
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- 1486
The Effect of spray dried butterfly pea (clitoria ternatea l.) Leaf extractio…
revious study has shown that the leaves of Clitoria ternatea L. possess hypoglycemic effect on alloxan-induced diabetic mice. The present study was aimed to elucidate the antihyperglycemic activity…
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- 1487
Characteristics of non-jelly soft candy with insertion of candlenut oil
The aim of this research is to identify the characteristics of non-jelly soft candy that might be changed after the insertion of Candlenut oil. Candlenut oil was extracted using cold expeller press…
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- 1489
Characteristics of the aqueous extraction process of soursop leaves
The general objective of this research was to determine the characteristics of the aqueous extraction process of soursop leaves that was later spray dried into powder form. The aqueous extract was …
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- 1490
Enzymatic production of glucose syrup from sorghum grains
Sorghum (Sorghum bicolor L. Moench) has many useful applications, ranged from animal feed to food products. Another potential usage of this crop is as starch source for glucose syrup production. Th…
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- 1491
Effect of candlenut oil addition to physicochemical properties of ice cream
The objective of this research is to increase unsaturated fatty acid content (omega-3, omega-6 and omega-9) in ice cream by the substitution of whipping cream with candlenut oil and to study the ef…
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- 1492
Design and implementation of multi touch algorithm using depth camera
Touchscreens have become a dominant user interface of everyday life. The researchrnpurpose is to develop a design algorithm to recover multi touch on the surface. Thisrnresearch uses Kinect Xbox 36…
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- 1918
Evaluation of properties of soy flour fermented by lactobacillus acidophilus
Fermentation of soy flour has a great potential of increasing its consumer acceptability and functionality. In this research the properties of soy flour fermented by Lactobacillus acidophilus was o…
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- 1493
Quality characteristics of fermented cocoa beans using various traditional me…
The general objective of this research was to determine the quality of fermented cocoa beans at different methods practiced by native Indonesian farmers. Fermentation was done in different time dur…
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- 1494
Expansion capability of cake batter with various egg white compositions using…
The objectives of this research were to observe the effect of baking temperatures and egg white additions on the expansion capability of cake batter made from a sorghum and wheat flour mix. Four le…
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- 1495
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