A Comparison of Palm Oil, Beef Tallow, and Corn Oil Effect on Serum Glucose and Lipid Profile in Rats Fed a High-Fat Diet

2024-5-31

The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava

2024-5-31

Optimization of Sorghum Starch (Sorghum bicolor L.) Partial Hydrolysis using Microwave-Assisted Acetic Acid Catalyst

2024-5-31

Application of Foam Mat Drying for the Production of Tempoyak Powder

2024-5-31

Production of Fatty Acid Methyl Ester Surfactants using Palm Oil with Various Reaction Temperatures and Duration

2024-5-31

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

2024-5-31

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

2024-5-31

Effect of Adding Stevia Sweetener (Stevia rebaudianna) and Arabic Gum Filler on the Physicochemical Properties of Chayote Squash (Sechium edule) Powder Drink

2024-5-31

Consumers' Perception Analysis on Service Quality of Coffee Shops and Coworking Spaces in Yogyakarta, Indonesia

2024-5-31

The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour

2024-5-31

Productivity Improvement Based on Lean and Green Productivity in Herbal Tea Production Line CV. DM

2024-3-18

Analyzing the Characteristics of Fishbone Powder Derived from Pangasius sp., Thunnus tonggol, and Thunnus albacares as Food Fortificant

2024-3-18

The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea

2024-3-18

Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut

2024-3-18

Feasibility Analysis of VCO Conventional Production Process

2024-3-18

Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating

2024-3-18

Characteristics of Biocellulose-Based Edible Film from Sago Wastewater (Metroxylon sago ROTTB.) on Various Glycerol Concentration

2024-3-18

Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood

2024-3-18

Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique

2024-3-18

Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification

2024-3-18

Characterization of Mixed Rice: Nutritional Value, Physicochemical Properties, Organoleptic, and Glycemic Index

2023-11-30

Effect of Priming on Brassica rapa subsp. chinensis (Bok Choy) Seeds Germination

2023-11-30

Extraction and Characterization of Glucomannan from Porang (Amorphopallus oncophyllus) with Size Variations of Porang

2023-11-30

Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products

2023-11-30

Synthesis and Characterization of Nanomaterials from Porang (Amorphophallus muelleri) and Its Application for Bioplastic: Preliminary

2023-11-30

Effects of Extraction Temperature on Polyphenol Compounds and Antioxidant Activity of Golden Bladderwort (Utricularia aurea)

2023-11-30

Characteristics of Nori Moringa Leaves with Suweg (Amorphophallus campanulatus) Starch Addition

2023-11-30

Phytase Production by Lactobacillus plantarum A1-E in Submerged and Solid-State Fermentation

2023-11-30

Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design

2023-11-30

Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata)

2023-11-30

Application of Edible Coating Derived from Salacca Seed and Glucomannan on Red Chili (Capsicum annuum L.)

2023-9-30

Antioxidant Activity of Banana Kepok Kuning (Musa paradisiaca L.) and Cavendish (Musa acuminata Colla, AAA) Peel Extracts and the Potential as Chicken Meat Preservative

2023-9-30

Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce

2023-9-30

Preliminary Study of Sonication Time for Extracting Natural Dye and Antioxidant from Sargassum duplicatum

2023-9-30

Physicochemical Properties and Antioxidant Activity of Essential Oil from Fresh, Wilted, and Dried Leaves of Holy Basil (Ocimum tenuiflorum L.) Planted in Yogyakarta

2023-9-30

Optimization of the Stability of Nano-emulsion Medium Chain Triglycerides (MCT) using α-Cyclodextrin

2023-9-30

Physical Properties and Consumer Acceptance of White Bread with The Substitution of Coconut Dregs and Avocado Seed Flour

2023-9-30

Periode Toleran pada Varietas Kedelai (Glycine max (L.) Merill) dengan Tingkat Naungan yang Berbeda

2023-9-30

The Effect of Carrot (Daucus carota) Substitution on Sensory Characteristics of Fruit Leather Janten Banana (Musa eumusa)

2023-9-30

Pengembangan Sistem Otomatisasi pH Larutan Nutrisi pada Hidroponik Sistem DFT (Deep Flow Technique) Berbasis IOT

2023-9-30

Keefektifan “ProKlim” dalam Pengendalian Longsor Secara Vegetatif di Kampung Iklim Desa Sambak, Kajoran, Magelang

2023-6-1

Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose pada Snack Bar: Pengujian pada Sifat Fisikokimiawi dan Sensori

2023-6-1

Analysis of Consumers' Perception on Purchase Decisions of Takeaway Coffee Drinks in Yogyakarta

2023-6-1

Glycerolysis-intertesterification of Palm Stearin and Nyamplung Oil Mixture in High Shear Continuous Stirred Tank Reactor

2023-6-1

Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.)

2023-6-1

Analysis of Consumer Preferences for Instant Mangosteen (Garcinia mangostana L.) Powder Drink in Bogor Regency and City

2023-6-1

Fermentasi Sari Koro Pedang Putih (Canavalia ensiformis (L.) DC.) dengan Penambahan Sukrosa dan Susu Skim

2023-6-1

Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk

2023-6-1

Penambahan Tepung Ubi Jalar Ungu (Ipomea batatas L) dan Tapioka Sebagai Bahan Pengisi Pembentuk Tekstur Nugget Ikan Lele

2023-6-1

Identification of Trimyristine from Oil, Crystals, and Residue of Nutmeg (Myristica fragrans) in South Aceh (Indonesia) Using GC-MS

2023-6-1