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Journal of Applied Food Technology
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Last updated about 2 months ago
Influence of Fermentation Time on Total Lactic Acid Bacteria, pH Value, Water Activity, and Organoleptic Properties of Mutton Jerky
about 2 months ago
Mutton is a type of meat that is rarely consumed by the...
Effect of Sucrose Addition on Viscosity, pH, Total Yeast, and Hedonic Quality of Water Kefir Roselle
about 2 months ago
Red Roselle (Hibiscus sabdariffa L.) is a plant known for its high...
Shelf Life Estimation of Probiotic Peanut Chocolate Jam By Accelerated Shelf Life Testing (ASLT) Method
about 2 months ago
Probiotics are beneficial bacteria found in probiotic products that can maintain the...
Comparison of NaCl Levels in Seasoning Powder Formulation of Nagara Bean Flour (Vigna unguiculata Ssp. cylindrica) and Oyster Mushroom Using the Mohr Method by Direct Titration and Ash Mineral Titration
about 2 months ago
The use of excessive salt in the food product poses a potential...
Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs
about 2 months ago
Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in...
Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia
about 2 months ago
The aim of this research is to compare the quality of beef...
Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir
about 2 months ago
Coffee is one of the plantation commodities that is usually processed into...
The Preparation of Virgin Coconut Oil Using Acid from Passion Fruit Extract at Different Temperature and Incubation Time
about 2 months ago
Virgin coconut oil (VCO) is a liquid coconut product with a translucent...
The Potential of Polysaccharides from Various Plants as Constipation Treatment
about 2 months ago
Constipation is one of the disorders of Irritable Bowel Syndrome (IBS). Lack...
The Effect of Fermentation Time on the Physicochemical and Microbiological Qualities of Buffalo Colostrum Kefir
about 2 months ago
This research aims to determine the best fermentation time to produce optimal...
Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging
about 2 months ago
The high demand for ready-to-eat (RTE) meat products is attributed to their...
Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan
about 2 months ago
This research investigates the physical and optical properties of single-layer and layer-by-layer...