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PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2015-09-01)
This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance ...
Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)
(F1000 Research Ltd., 2018-10-26)
Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was ...