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Found 2 from your keywords: author="Leander Gunawan Rustan...
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The Effect of Different Ratios of Maltodextrin and Gum Arabic Towards Physica…
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Leander Gunawan Rustani

Black sapote (Diospyros nigra), rich in vitamins and antioxidants, is underutilized but promising for value-added products like kombucha. Kombucha’s limited shelf life due to fermentation can be addressed by converting it into powder through spray drying. To achieve acceptable sensorial properties, this study explores probiotic premixes using encapsulating agents (maltodextrin and gum ara…

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FT 24-032
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comparative Analysis of Stabilizers in Recombined Chocolate Milk Products: Ef…
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Leander Gunawan Rustani

This study explores the impact of stabilizers (guar gum, gellan gum, locust bean gum, carrageenan) on the appearance,viscosity, and sensory evaluation of recombinant chocolate milk. Through viscosity measurements and sensory evaluations, it aims to understand how stabilizers influence sensory and physical characteristics for product development. In the quest for superior dairy products, man…

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EP FT-029