10 articles in this issue
Titri Siratantri Mastuti,Dedi Fardiaz,Didah Nur Faridah
The quality of repeatedly used frying oil can be seen from its total polar material (TPM) content. This study aims to determine the influence of different types of oil with different degrees of unsaturation (coco-nut, palm, soybean oil) and foodstuffs wit... see more
Mona Nur Moulia,Rizal Syarief,Nugraha Edhi Suyatma,Evi Savitri Iriani,Harsi Dewantari Kusumaningrum
Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to invest... see more
Hadi Munarko,Sugiyono Sugiyono
Cassava rengginang is a traditional food having similar shape to rice rengginang but is made from cassava. The objective of this research was to know the effects of raw material on the physical and senso-ry characteristics of cassava rengginang. This rese... see more
Pebry Aisyah Putri Batubara,Desniar Desniar,Iriani Setyaningsih
Rusip is one of the fish fermentation products. Traditional rusip made by Bangka Belitung community do not have a specific standard which leads to the high variety ofquality. One of the efforts to improve the quality of rusip is the addition of lactic aci... see more
Nestri Purnamasari,Didah Nur Faridah,Betty Sri Laksmi Jenie
Daluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of tubers originating from Siau Island, Manado, North Sulawesi. The resistant starch of daluga can be utilized as a potential source of prebiotic. However, naturally daluga has low resistant starch con... see more
Azis Boing Sitanggang,Andrian Teguh,Adil Basuki Ahza
White shrimp (Litopanaeus vannamei) is one of the most popular seafood commodities, therefore, it has considerable economic value. The aim of this study was to evaluate the effect of polyphosphate and sodium chloride addition in the soaking solution on th... see more
Eko Farida,Betty Sri Laksmi Jenie,Lilis Nuraida,Puspo Edi Giriwono
Lactic acid bacteria (LAB) are one of Indonesia's biodiversity which can be beneficial for food and health purposes. Some of LAB are potential probiotics with specific functional properties, such as antidiabetes. This study evaluated the effect of ethanol... see more
Muhammad Irfan Febriansyah,Sukarno Sukarno,Dedi Fardiaz
Dried tekwan is a traditional restructured-fish product of South Sumatera processed by convectional drying. The study aimed to determine the effect of fish and tapioka ratio and tekwan’s length on the physical quality of the dried tekwan. The physical qua... see more
Anton Rahmadi,Kartika Sari,Frio Handayani,Yuliani Yuliani,Sulistyo Prabowo
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. This research aimed to inve... see more
Ardhia Deasy Rosita Dewi
Microbial contamination may cause food poisoning and a decrease in food quality. Preservatives such as Citrus senensis sweet orange peel waste can be used to extend the shelf life of food. The purpose of this study was to measure the potential antioxidant... see more