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Found 2 from your keywords: author="Surjawan, Iwan"
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The Effect of Pre-Treatment (Ascorbic Acid and Citric Acid) on Physical and S…
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Agustian, SamuelSurjawan, Iwan

Freeze drying is one of the drying technique to preserve product by rapidly freezing it and then subjecting to a high vacuum which removes ice by sublimation. As a result, this process could produce dried products with premium quality with minimal damage of the nutritional and sensory qualities of the product. This study aims to investigate the effect of ascorbic acid and citric acid as a pre-t…

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FT 19-010
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Physical and Sensorial Properties of Macaron Shells Made by Partially Subtitu…
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Marcelina, Gabriella AnastasiaSurjawan, Iwan

Macarons is a type of cookies that well known as French pastries. Macarons main ingredients are sweet meringue and almond flour. Almond is a type of tree nuts, and it can be processed into many other ingredients. Almond flour is one of the products; it has high-fat content and moisture content. However, the almond tree cannot grow in Indonesia due to climate problems, so it needs to be imported…

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FT 19-003