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489  Articles
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In this digital age, informal articles which contain some valuable informations and extensive input to develop the learners’ language proficiency are easily found on internet or other reading sources. Unfortunately most literature shows that informal arti... see more

The role of knowledge on English Morphology for the students of English Language Education (henceforth ELE) cannot be neglected. However, the preliminary observations done by the researcher during the instructional process of English Morphology at the Sta... see more

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In this digital age, informal articles which contain some valuable informations and extensive input to develop the learners’ language proficiency are easily found on internet or other reading sources. Unfortunately most literature shows that informal arti... see more

Umami is one of the basic taste produced by monosodium glutamate (MSG). Generally, commercial MSG products did not specify the amount of a certain dose to produce palatable food. This problem could lead to uncontrolled and excessive use of MSG by consumer... see more

Tempeh made from Mallika black soybean (Glycine max (L.) Merr. var. Mallika) can be fermented for up to 4 days and can be further optimized by adding partially purified papain enzyme obtained from California variety papaya leaves (Carica papaya (L.) var. ... see more


Free glutamic acid is a flavor enhancer compound that provided umami taste. San-sakng (Albertisia papuana Becc.) leaf has been used as a seasoning in the Dayaks tribe, West Kalimantan, Indonesia. The aim of this study was evaluated the effect of different... see more

Salty soy sauce subjected in this study is a variety of commercial soy products in Indonesia. Chromatographic profiles linked to taste dilution analysis of the soy sauce were analyzed by Sephadex G-15 gel filtration chromatography followed by RP-HPLC. The... see more

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