This research was conducted to determine the effect of sucrose concentration on characteristic kintamani arabica coffee wine and that produced best characteristic. The used a Randomized Block Design with faktor concists 5 levels (10% ,15%, 20%, 25%, 30% ) Each treatment repeated 3 times resulting 15 experimental units. data were analyzed by Analysis Of Variance show is observed Duncan Mu...

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...


 Making anchovies meatballs is an effort to diversify and utilize fish as a source of protein be processed into food that the community likes. requires binder which generally tapioca flour. The utilization flour from local ingredients needs done determine its effect on anchovy meatballs' characteristics. purpose this study was physicochemical characteristics (moisture content, ash water h...

Ceratonia siliqua is a legume tree of considerable commercial importance for the flavor and sweets industry cultivated mostly for its pods nutritive value and or several health benefits. Despite extensive studies on C. siliqua pod non-volatile metabolites, much less is known regarding volatiles composition which contributes to the flavor of its many food products. To gain insight into C. siliqu...

Wheat flour is the main ingredient in bread processing. manufacturers produce quality wheat suitable for term of its chemical composition and rheological properties. This study compared four types flours (premium high protein, economic medium protein) produced by PT XYZ (namely GC, GE, KR BS) with other (TTK1 to TTK8) making sweet bread. Chemical (moisture, ash, protein gluten), Farinograph pro...

The study aimed to assess the natural fruit ripening duration, quality, and consumer preference of 3 elite durian cultivars-‘Monthong’, ‘Musang King’, ‘Ocee’-after harvest. From day harvest at maturity stage until second fresh fruits emitted aroma; ‘Monthong’ took 9 days for full measured by duration value significantly (p < 0.05) longer 4 than King’ ‘Ocee’. This indicated that storage life ...

ABSTRACT
 This study aims to determine the effect of adding soybean flour (Glicine max) chemical, physical, and organoleptic characteristics flakes from a combination corn (Zea mays) pumpkin (Cucurbita moshcata) best treatment for produced based on physical characteristics, it's organoleptic. The research method used is an experimental with descriptive data analysis. 5 treatments 3 replica...

Processed fishery products produce unwanted materials, namely waste. Waste is generated in the form of heads, tails, fins, bones, and offal. Bone one waste from fish processing industry which has highest calcium content body. Snakehead bone (Channa striata) potential food ingredients that widely used South Sumatra, especially city Palembang as a raw material for processed specialties. Diversifi...