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Formulation & quality evaluation of gluten-free bread added with functional r…
makes the product has softer texture. The hardness value is decreasing to 21.15 compared to control

Gluten-free bread is an alternative product for celiac disease patient and other disease such as gluten intolerance that require gluten-free bread consumption. Gluten-free bread can be made from ma…

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2651
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Application of stenochlaena palustris extract as antifungal agent in bread
which minimize the optimum growth of the spoilage bread fungi. There was also decrement of moisture

Stenochlaena palustris is a local wild fern located in Polynesia. Antifungal studies have been done and suggesting S. palustris abilities in inhibiting the spoilage fungi in food products. The S. p…

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2649
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The Stability of anthocyanin from butterfly pea flower (clitoria ternatea) an…
and others (G.A.F. Hendry

Derivatives of natural pigment were used for food coloring agent

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2644
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Gurami jerky with variant of thickness and different temperature at making pr…
to be model of nonmammal jerky. The optimum production process was investigated through thickness 0

Gourami (Osphronemus goramy) could be considered as an alternative low-cost ingredient due to the protein content 19% and can grow fast rate (3 months). The Gurami meat characteristics is prone to …

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2642
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Effect of pre-treatment and number of extractions on color stability of butte…
since most of anthocyanin already extracted in first extraction. Heat still become a major issue sin

Butterfly pea flowers had the potential to become food colorant. It contained acylated anthocyanin which known to be more stable than unacylated one. This research was done to know which pre-treatm…

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2641
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Comparison of umami taste intensity of gdl-accelerated overripe tempeh-based …
it is not laboratorially proven yet if the product has the claimed potential to compete with the exi

Glucono Delta-Lactone (GDL) has been proven to accelerate the production speed of tempeh

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2639
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Utilization of iron extracts from kelakai (stenochlaena palustris) and its ap…
varying addition of iron content were as following: 10 %

Milk has been classified into a beverage with high amount of minerals like calcium and phosphor but low in iron and vitamin C. Kelakai extract is believed rich in this micronutrients

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2627
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The Effect of various extraction temperature and time on coffee leaves extrac…
and 100 0C and the extraction time is 30 minutes

The coffee leaves have become the major waste from coffee plantation. The development of ready to drink beverages from coffee leaves to its medicinal use

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2626
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Beauty vlogger as marketing tools: the case of Abel Cantika
expertise

A beauty vlogger is a spokesperson that is frequently used as in product advertisements to influence of consumers’ attitude towards the brand and most importantly to purchase the products. Taking…

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2667
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The Effect of Korean drama on female viewers expectations towards romantic re…
the number of KDrama audiences is continuously increasing in Indonesia

Korean TV Drama are an essential part of the Korean Wave

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2666
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