The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process

There has been an increased of interest in the development of food product from natural sources. Butterfly pea flower known for its anthocyanins content, that is believed on a broad variety of heal…

Microbial and Chemical Characterization of Tempeh From Locally Produced Legumes

Tempeh is a popular fermented food in Indonesia that commonly produced from soybean (Glycine max (L.) Merr.). Mungbean (Vigna radiata (L.) R. Wilczek) had the most preference value for tempeh produ…

Ready to Drink Soursop Tea Leaves Extract

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1771

Development of Butterfly Pea Flower as Condiment for Snack Product

The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…

Stability Analysis of Sambal Chilli Sauce Without Chemical Preservative for C…

Sambal, traditional chili sauce, is an inseparable part of Indonesian culinary culture. Commercial sambal requires longer shelf life to allow its distribution and storage prior to sales. the growin…

The Study of Anthocyanin Stability Affected By Color of Container to Serve Bu…

Nowadays there are so many studies about anthocyanin. Anthocyanin stability can be affected by many factors which is temperature, light, oxygen, pH, metal ion, and storage. This experiment was aime…

Drying Rate of Mangosteen Pericarp at Different Maturity Level

The general objective of this study was to determine the drying characteristics of mangosteen pericarp, which affected the drying rate, and the relationship with the ?├¡┬¼┬▒-mangostin con…

Development of Overripe Tempeh Powdered as Seasoning Material

Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used in Javanese cuisine as condiment. in this research, overripe tempe…

Flavour and Safety Aspects of Sweetened Soy Sauce With Fermentation Modification

Commonly soy sauce fermentation divided into two stages, the solid-state koji fermentation followed by liquid state of moromi fermentation that commonly takes places up to 2 months. This research e…

Optimization of Powdered Honey Production Using Co-Crystallization Method

There are many methods to produce powdered honey such as vacuum dry, freeze dry, spray dry and co-crystallization. However to obtain powdered honey with good characteristic, the content of honey is…