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DRAGON FRUIT JUICE ADDITION IN PALM OIL-PUMPKIN EMULSION: PANELIST ACCEPTANCE AND ANTIOXIDANT CAPACITY
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2017-11-20)
Addition of dragon juice to emulsion products formulated from olein fraction of red palm oil and pumpkin juice was conducted as an effort to improve the taste thus it can be accepted by consumers. This study aims to (1) ...
MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2019-02-27)
Cempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolic-based antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacte-ria (LAB) fermentation. ...
Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction
(Perhimpunan Mikrobiologi Indonesia, 2018-09-30)
Traditionally fermented foods can be improved by introducing starter and hygienic production. The study
observes the changes in population of lactic acid bacteria (LAB), pH, polyphenolic levels, and antioxidant activity
of ...