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The Effect of Saccharomyches cerevisae and Lactobacillus bulgaricus Inoculati…
The study regarding the development of coffee flavor and aroma during fermentation process is not yet to be explored. Therefore, in this study, coffee beans from Manglayang , Bandung were fermented using 2 different microorganism; Saccharomyces cerivisae & Lactic acid bacteria, and its effects toward the final sensory profile was observed. The coffee product was analyzed using descriptive senso…
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- FT 19-011
The Effects of Chitosan, One-Way Valve Packaging, and Cold Storage on The Qua…
Mangosteen is very prone to external damage which makes it difficult to be distributed. Thus, quality enhancement is needed in order to extend the storage life and maintain the quality of mangosteen. The aim of this study is to extend the storage life of mangosteen by effective post harvest techniques and to investigate the effect of combined approach on quality of mangosteen. Combination of tr…
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- FT 19-007
Determination of Physicochemical Properties, Sensorial Properties, and Stora…
An accurate and effective determination of shelf life is crucial to ensure product safety and quality. Accelerated Shelf Life Test (ASLT) is commonly used to predict shelf life faster. However, research regarding ALST for heat-sensitive food including mayonnaise is still limited. This study aims to determine physicochemical and sensorial properties as well as storage temperature which are suita…
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- FT 19-001
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