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Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour
(Japan Society of Nutrition and Food Science, 2020)
Cassava leaves contain albumin, fat, carbohydrates, vitamin A, vitamin B1, and fibers, thus having the potential to be used as an ingredient in production of cookies. The purpose of this research was to determine the optimum ...
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 ...