Optimization of Spray Drying Method to Produce Powdered Coconut Water for Foo…
The objective of this research was to optimize spray drying process parameter in order to obtain desirable characteristics of powdered coconut water and then apply the product for food application.…
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- 1778
Development of Powdered Sweetened Soy Sauce Using Spray Drying Method for Foo…
Indonesia as the biggest producer and consumer of sweetened soy sauce could probably gain profit from powdered sweetened soy sauce in the future. This research aimed to obtain optimum method in pro…
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- 1758
Extraction optimization and characterization of pectin from peels of some ind…
Pectin production from citrus peels is a potential way to manage waste fromrncitrus industries. In this research
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- 2044
Purification of -Amylase Enzyme Produced in Solid State Fermentation Using S…
Amylases are one of the most important and oldest industrial enzymes. Alpha amylase involve in energy production by breaking down starch into sugar that is used later to produce energy. Sorghum gra…
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- 1745
Kinetic of Anthocyanin Degradation of Butterfly Pea Petal in Drying Process a…
The aim of this research was to determine the kinetics of anthocyanin degradation of butterfly pea petal during drying process and storage stages. Four level of temperatures were used in the drying…
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- 1755
Drying Temperature and Time for Dry Sago Noodles Processing
The objectives of the research were to find the recommended drying time, drying temperature of sago noodles and the physical characteristics of sago noodles at the recommended temperature. the rese…
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- 1756
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…
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- 1772
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…
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- 1775
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…
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- 1776
Effect of different drying method to quality and quantity of carotenoid extra…
The aim of this research was to observe the effect of different drying methods to the quantity and quality of carotenoids extracted from Red Melinjo peels. Carotenoids are plant pigment that grow i…
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- 2634
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