The purpose of the research was to study the effects of dextrin powder with a different
concentration on the physical, chemical, and microbiology properties of the product. The …

Penggunaan Edible coating yang bersifat antimikroba berpotensi mencegah kontaminasi
patogen dan memperbaiki mutu pangan. Tujuan penelitian ini adalah mendapatkan formula …

Powder is a processed food product in the form of a fine powder, easily soluble in water, has
a long shelf life and is practical. The problem that often arises in tamarind is that it has to …

Ikan nila merupakan salah satu ikan air tawar yang menjadi komoditas ekspor dengan
produk unggulan yaitu fillet ikan nila. Salah satu hasil sam** pengolahan fillet ikan nila …

Goat milk kefir has high nutritional value, especially in protein and calcium content and has
a low lactose content. Vacuum drying is an alternative to remove the water content in kefir so …

Sifat Fisikokimia dan Mikrobiologi Serbuk Minuman Berbasis Konsentrat Protein Tempe pada
Berbagai Suhu Penyimpanan Physicochemic Page 1 141 Sifat Fisikokimia dan Mikrobiologi …

The development of white bread food products using mackerel tuna fish broth is a variation
of innovation to produce a good nutritional value of animal protein. This research method …

Petis bubuk merupakan petis pasta yang dikeringkan dan dihaluskan. Petis ditambahkan
bahan pengisi untuk mempercepat proses pemasakan dan menambah kuantitas petis …

Mayonnaise is an oil in water (O/W) semi-solidemulsion that is widely used in the food
industry as salad dressing, sauce, and condiment. The use of eggs in the production of …

Red beans (Phaseolus vulgaris L.) and greens beans (Phaseolus raditus L.) proteins
contain high amount of essential amino acids lysine and leucine. The study aimed to …