Food Journals | Jurnal Online Page 3

Pengaruh Penamabahan Puree Daun Katuk (Sauropus Androgynus) dan Bubuk Udang Rebon Terhadap Sifat Organoleptik Crackers Kareb

Food

Crackers are a snack product that is high in carbohydrates and low in protein. This study is an experimental study that aims to determine the effect o...

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This experimental study effectively addresses the common nutritional imbalance in snack products by investigating the fortification of crackers with k...

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Putri Indah Sayakti, Nessa Astika Maharani, Siti Anisa, Reva Aura Febriani, Hafiz Ramadhan, Didik Rio Pambudi

The Effect of Acidification Method Using Natural Vinegar on the Physical and Chemical Characteristics of Virgin Coconut Oil (VCO) Based on SNI

Food

Virgin coconut oil is a modified result of coconut oil production. One method of making a VCO is by the acidification method using vinegar. In the pro...

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This study presents a timely investigation into the use of natural vinegars as acidification agents for Virgin Coconut Oil (VCO) production, aiming to...

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Majd Elayan, Csaba Németh, Munkhnasan Enkhbold, László Friedrich, Adrienn Tóth

The effect of storage on protein fortified liquid whole egg rheological properties

Food

Liquid egg products are globally recognized and increasingly used in large-scale industries due to their microbiological stability and ease of handlin...

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This study addresses a pertinent topic in food science, focusing on enhancing the nutritional profile and understanding the stability of liquid whole...

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Munkhnasan Enkhbold, Attila Lőrincz, Majd Elayan, László Friedrich, Adrienn Varga-Tóth

Effects of high hydrostatic pressure on the textural properties of cooked wild red deer meat

Food

Game meat could be considered a good alternative for red meat for human consumption. Meat sourced from wild animals raised under natural environment b...

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This study presents a timely and relevant investigation into the application of high hydrostatic pressure (HHP) on the textural properties of cooked w...

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Sri Winarni, Windi Permatasari, D. Dayanti, E. G. Savio, I. Khairunnisa

Preservative Equipment Based on Nitrogen Doping Titanium Dioxide Photocatalyst White Oyster Mushroom In Banyumeneng

Food

Oyster mushrooms easily wilt and turn brown because of bacteria and enzymatic reactions. Preservation of oyster mushrooms has been done in...

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This study presents an innovative approach to extending the shelf life of white oyster mushrooms, a perishable crop often plagued by rapid wilting and...

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Endy Triyannanto, Rio Jati Kusuma, Muhammad Akhsin Muflikhun, Andri Haryono Awalokta Kusuma, Edi Suryanto, Rusman, Abdul Azim Qutb, Rio Olympias Sujarwanta, Dimas Muhammad Husen, Muhammad Shaddam Ramadhan, Oktafiandani Darmawan, Pradita Iustitia Sitaresmi

Aplikasi Metode Pengemasan Retort untuk Meningkatkan Masa Simpan Produk Jadah Abon Tempe di Sentra Industri Jadah Tempe, Kaliurang, Hargobinangun, Sleman, Yogyakarta

Food

Jadah tempe merupakan makanan tradisional dari Sleman, Yogyakarta yang sangat digemari, baik oleh penduduk lokal maupun wisatawan, serta banyak dijual...

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This community engagement program addresses a critical challenge faced by the traditional food industry in Sleman, Yogyakarta: the notoriously short s...

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Cristin Tiara

Pengaruh pemberian dosis ragi tapai terhadap sifat organoleptik dan pH tapai pisang gedah

Food

Salah satu jenis pisang yang banyak ditanam oleh petani di Sumatera Selatan adalah pisang gedah. Pisang gedah memiliki beberapa kelebihan seperti keta...

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This study investigates the impact of varying *ragi tapai* (fermentation starter) dosages on the organoleptic properties and pH of *tapai* made from *...

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Dwina Ramadhani Pomalingo, Humaira Fadhilah, Firdha Senja Maelaningsih, LM Zulfahrin, Intan Tsamrotul Fu'adah, Linawati Linawati, Vina Fauziah, Anissa Utami

ANALISIS KUALITATIF DAN KUANTITATIF KADAR SAKARIN PADA MINUMAN ES TEH MANIS DI PAMULANG TIMUR

Food

Sakarin (C7H5NO3S) merupakan pemanis buatan yang digunakan masyarakat sebagai pengganti gula karna rasanya yang manis, sifatnya yang stabil dan berma...

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This study, titled 'Qualitative and Quantitative Analysis of Saccharin Levels in Sweet Iced Tea Drinks in East Pamulang,' addresses a critical public...

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Kasmiati Kasmiati, Syahrul Syahrul, Fitriwati Djam'an

Peningkatan Keterampilan Kelompok Baji Pamai Melalui Pelatihan Pengolahan Mie dan Stik Rumput Laut

Food

Kurangnya pengetahuan dan keterampilan mitra dalam mengolah produk berbasis rumput laut menyebabkan komoditi unggulan tersebut belum dimanfaatkan seca...

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This paper, "Peningkatan Keterampilan Kelompok Baji Pamai Melalui Pelatihan Pengolahan Mie dan Stik Rumput Laut," addresses a pertinent issue of under...

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The proposed study, "Upaya Modernisasi Klepon sebagai Produk Kuliner Tradisional untuk Menyesuaikan dengan Tren Kekinian," presents a highly relevant...