Semur seasoning pasta is one of the most popular instant products for public. However, this product's shelf life short (1-2 days at room temperature), and it not effective if semur marketed to The addition a binder/stabilizer (gelatine/gelatin) needed bind water extend life. Samples were packed in glass bottles stored temperature. method used was completely randomized design, with 2 (two) facto...

This study presents a novel ultrasound method for exploring the mechanical deformability of artificial tongue models (ATMs) topped with agar and/or gelatin food gels during uniaxial compression. The ATMs were made from polyvinyl alcohol and displayed different levels rigidity surface roughness. We quantified deformation ATM-food system as it underwent compression induced by texture analyzer. co...

This study aims to analyze the physical, chemical characteristics and test organoleptic acceptance of pineapple jelly drink with different concentrations honey. used a completely randomized design (CRD) method which consisted one factor, namely variations in honey formula (11%, 13%, 15%, 17%). The results showed physical as follows: suction power 3.95-4.97, syneresis 0.35-2.65%, pH 3.00-5.00, v...

The addition of Ambon Banana Puree (ABP) has potential to improve the functional and organoleptic properties rice bran yogurt. Hence, this study was aim determine effect different concentrations ABP on physicochemical, microbiological, latter prepared with at 0%, 5%, 10%, 15%, 20%, 25% (w/v) each reproduced 4 (four) times. Different showed significant (P <0.05) syneresis day 7, pH value, tot...

Starch is a versatile food component with several industrial applications. Its chemically altered derivatives provide wide range of high-tech applications in the and non-food markets. Altered starches are intended to compensate for one or more native starches' drawbacks, such as decrease viscosity hardening ability during processing preservation, especially at low pH, syneresis, retrogradation ...

This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach DSC (differential scanning calorimetry), rheological dynamic viscoelasticity as syneresis level. The autoclaving procedures prepared HMT at 20% content warmed 120°C for 60 min 90 starches, respectively. Avrami equation was used expres...

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. control made with milk and traditional starter culture (Lactobacillus bulgaricus Streptococcus thermophilus) while the other three treatments were by 1%, 2%, 3% S. boulardii starter. Proximate composition all determined after fermentation time. Shelf-life evaluation treatment observed during storage During proximate eval...

Background and Objectives: Enhancing the growth and function of lactic acid bacteria through fortifying the basic ingredient of yogurt, milk ,have always been a key factor in the application as an industrial starter culture. The purpose of the present study is to introduce the application of certain materials in yoghurt milk with the aim of enhancing the growth and acid production, and reductio...