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Found 2 from your keywords: author=Anastasya Anjany
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Assessment Of Microbial and Chemical Properties Of Red Sorghum Kombucha Products
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Anastasya Anjany

There is a possibility of sorghum utilization as a food product in the Indonesian Market. In reality, some parts of the country already started to produce Sorghum to provide food and animal feed requirements. This is due to the nutritional content in sorghum that is said to be high in carbohydrates, protein (10%), fiber, and a rich source of amino acids. However, a large portion of compon…

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FT 23-035
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Effects of Different Oil to Water Ratio to the Physical Properties of Meltiqu…
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Anastasya Anjany

Meat marbling is defined as white fleck of fat in meat cuts and usually associated with juiciness, palatability, and quality. Meat marbling is often graded based on the amount of intermuscular fat that creates the marbling effect. In a n attempt to increase the value of meat through marbling, fat or emulsions are often injected into lean meat. This process is called artificial marbling. In …

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EP FT009