The objective of this research is to get the best formula in making banana’s heart and fish sausage meatball, and to find out the effect of banana’s heart and fish sausage ratio towards the quality of the meatball. The ...

The research purpose was to estimate the shelf life of noodle from sago starch and catfish (Pangasius sp.). Shelf life is one of the requirements that must be met before marketing of food products. Shelf life estimation ...

The purpose of this research was to examine the potential of jackfruid seed flour for cookies added with tempe flour. It was a kind of experimental research by using Complete Randomized Design (CRD) with four treatments ...

This study aims to assess the addition of some salt concentration in the fermentation mandai and get the best concentration of salt on the quality of the resulting mandai. Research carried out experiments using a randomized ...

The objective of this research was to produce instant noodles made from sago starch and catfish that meets quality of instant noodle standard. The design used in this study were completely randomized design with 5 treatments ...

Bakteri asam laktat (BAL) yang biasa digunakan dalam fermentasi produk pangan dapat berperan sebagai agensia hipokolesterolemik. Bakteri asam laktat dapat berperan menurunkan kolesterol (hipokolesterolemik) jika BAL tersebut ...