This study aims to determine the effect of differences white oyster mushroom powder addition characteristic beef jerky analog from Moringa leaves and best analogs moringa with based on chemical, physical, organoleptic analysis. research used a Completely Randomized Design (CRD) 4 treatments (the 0%, 40%, 50%, 60%) 5 replications. The data were analyzed using ANOVA if it had significantly differ...


 This research aims to identify the effect of fermentation time with Lactobacillus rhamnosus MY2 isolate on characteristics peanut milk and determine right produce fermented best characteristics. used a completely randomized design (CRD) variations in which consisted 3, 6, 9, 12, 15 hours. The treatment was repeated 3 times experimental units. data obtained were analyzed using analysis va...

Talipuk seeds are one of the local food ingredients in South Kalimantan, which have potential to be processed into various kinds food, is a snack bar. To increase nutritional value talipuk bar, it necessary add kepok banana flour. The bar type with solid characteristics and made from combination several combined help binder. This study aimed determine best formulation addition flour based on se...

The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discuss...

Fruit quality of five scab resistant apple cultivars (Enterprise, Liberty, Nova Easygro, Sir Prize and Rewena) suitable for organic growing systems were tested. External and internal fruit quality was assessed through standard parameters (fruit weight, firmness, soluble solids, malic acid) and sensorial quality by panel tests (fruit size, shape and colour; hardness, texture, juiciness, sweet/ac...

generally the biggest group of people diet every grain of rice cereal group is the second largest member in some regions. however, unlike other grains such as rice, white beans and cooked completely consumed, fastidious taste may vary from one region to another. the overall index of consumer tastes more rice grains in appearance, size and shape, manner of cooking, the aroma, the taste of it mea...

The article reviews the properties of the Galactomyces geotrichum species, the mould that is most important for the dairy industry. G. geotrichum mould has been isolated from milk, cheeses and alcoholic beverage. Its presence in food products makes it possible to obtain a characteristic aroma and taste, which corresponds to the needs and preferences of consumers. G. geotrichum plays an importan...


 This study aimed to determine the effect of comparison glutinous rice flour and pumpkin on characteristics lappet get right ratio produce with best characteristic. The design used in this was a completely randomized treatment pumkin consisting 5 levels, namely: L1 (100%: 0%), L2 (95%: 5%), L3 (90%: 10%), L4 (80%: 20%), L5 (60%: 40%). Each repeated 3 times obtain 15 experimental units. da...

The research on making empon-empon microcrystals is expected to make it easier for people consume healthy drinks because of their more practical. This study also aims determine the effect ginger varieties used in manufacture water content, total dissolved solids, and hedonic tests taste, color, aroma, aftertaste. experimental design that will be this a Completely Randomized Design (CRD) with on...