This research is to analyse influence of addition of time ferment and honey to quality of red bean ferment milk. A complete random design two factors and three replications, was applied in this research. The first factor ...

The aims of this research was to get the formula and the process condition to result the best physicochemical and organoleptic properties of instant starch noodle from sago starch that modified by Heat Moisture Treatment ...

Research aim were is to detect the presence of microbial indicators namely Escherichia coli and Coliforms in the young coconut drink in the District of Tampan, Pekanbaru city and to assess the personal hyginie and sanitation ...

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 purpose of this research is to obtain ratio of carrot and broccoli in making jelly drink. This is an experimental research which is use Complete Randomized Design (CRD) with 5 treatments, they are: WB1 (carrot 50 : ...

Sago starch is now finding increasing application in various food products such as sago meals, noodles, sauce and edible film. Native sago starch exhibits relatively retrogradation resulting in the formation of a long ...

The aim of this research is to get the best quality of red seed guava’s syrup during storage with increasing the chitosan. This research use the Complete Random Design (CRD) with 5 treatments of increasing the chitosan ...

The aim of the research was to determine the effect of coconut sugar, time length of fermentations and their interaction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of the experiment ...

Shelf life is one of the requirements tht must be met before marketing of food products. This study purpose was to determine the approximate shelf life of instant noodles made from sago starch. Shelf life estimation was ...

The aims of this study to determine the effect of combined treatmen wax agains shelf life red dragon fruit (Hylocereus polyrhizus)., this study was done at the Laboratory of Processing and Analysis of Agricultural Products, ...