5 articles in this issue
Dede Robiatul Adawiyah,Tomoko Sasaki,Kaoru Kohyama
This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach using DSC (differential scanning calorimetry), a rheological approach using dynamic viscoela... see more
Uswatun Hasanah,Edlina Putri Sukma Dewi,Umar Santoso,Supriyadi Supriyadi
Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteris... see more
Kresna Mulya Santosa,Supriyadi Supriyadi,Sri Anggrahini,Yudi Rahmadian
Arabica coffee is the most popular variety of coffee among the people because it has a more complex flavor than other coffee varieties. This study aims to determine sensory properties and non-volatile components in Arabica coffee fermented with sugar addi... see more
L. Sophia Devi,Vineet Kumar,Anita Rani,Trupti Tayalkar,Priyanka Mittal,Aseem Kumar Anshu,Thangjam Anand Singh
Hawaijar is an ethnic fermented soy product from the North-East region of India. The information on the effect of soybean genotype and the Bacillus subtilis strain used for inoculation for preparing the product on the fatty acid composition, the level of ... see more
Swastika Dewi,Supriyadi Supriyadi,Umar Santoso
Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about th... see more