Mardianti, Ahmad Alamsyah, Rini Nofrida

COMPARISON OF SORGHUM FLOUR (Sorghum bicolor (L.) Moench) AND CORN FLOUR (Zea mays L.) IN TERMS OF THE QUALITY OF GLUTEN-FREE COOKIES

Food

This study aims to determine the comparison between sorghum flour and corn flour in terms of the quality of gluten-free cookies. The experi...

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Олена Володимирівна Попко

Важливість глобальної продовольчої проблеми для України

Food

Продовольча безпека входить до переліку глобальних цілей сталого розвитку ООН та потребує детального вивчення. У статті наведено тлумачення термінів «...

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This paper offers a timely and relevant examination of the global food problem, specifically anchoring its discussion to the critical context of Ukrai...

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V. Anusha, P. Selvan, N. Kumaravelu, B. Murugan, B. Karthikeyan

Optimisation of retort process parameters and evaluation of heat penetration characteristics of the traditional shrimp dish, Iral kootu

Food

The main objective of this study was to optimise the retort process parameters and evaluate the heat penetration characteristics at the opt...

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Anisa Prima Vera Hapsari, Muhamad Hasdar, Daryono Daryono, Yunika Purwanti

KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA

Food

Mango fruit that is consumed daily has several benefits such as increasing the body’s immunity, facilitating digestion, supporting eye health, helping...

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This study, titled "KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA," addresses a relevant aspect of post-harvest quality...

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Danu Indra Wardhana, Ara Nugrahayu Nalawati, Andika Putra Setiawan, Shinta Artamevia Ramadhani, Oppy Valencia

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Food

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food produc...

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This study presents an investigation into the carbohydrate quality characteristics and sensory acceptability of functional beverages formulated with f...

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Deny Utomo, Dini Octasari

Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit

Food

Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats a...

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Difatri Azabi, La Ega, Febby J. Polnaya

Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme)

Food

𝘐𝘯𝘵𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯: 𝘛𝘩𝘦 𝘢𝘪𝘮 𝘰𝘧 𝘵𝘩𝘦 𝘴𝘵𝘶𝘥𝘺 𝘸𝘢𝘴 𝘵ð˜...

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Halida Rahmi Luthfianti, Nuraini Nafisah, William Xaveriano Waresindo, Asti Sawitri, Dian Ahmad Hapidin, Fatimah Arofiati Noor, Elfahmi Elfahmi, Dhewa Edikresnha, Khairurrijal Khairurrijal

Cross-linking formation of taro starch (colocasia esculenta)-based hydrogel using freeze-thaw method: synthesis and physical characterization

Food

This study successfully made starch from taro tuber flour using immersion methods (AQ, SM) and centrifugation methods (CE). Taro starch with the AQ me...

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Anjar Ruspita Sari, Putri Rousan Nabila, Fajar Budi Lestari, Febri Ariyanti, Rochmad Hidayat, Singgih Utomo, Achmad Yoga Sundava, Nara Husnal Aufa

Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta

Food

Small and Medium Enterprises (SMEs) operating within rural communities frequently encounter significant hurdles in the effective implementation of foo...

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The study "Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta" addresses a highly pertinent issue: the...

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Afrilia Elite Dewi Anggraeni, Cucu Cahyana , Dewi Sartika Sihombing , I Gusti Ayu Singamurni

Quality Of Sablé Cookies With Various Percentages Of Beet Flour (Beta vulgaris L.)

Food

ABSTRAK Penelitian bertujuan untuk menganalisis kualitas produk sablé cookies dengan persentase penggunaan tepung bit (Beta vulgaris L.). Penelitian i...

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