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.…
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…
Pectin production from citrus peels is a potential way to manage waste fromrncitrus industries. In this research
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…
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…
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…
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…
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…
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…
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…