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Found 2 from your keywords: author=Belinda Hariyanto
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Characterization and Application of (E)-Cinnamaldehyde-Infused Cellulose Acet…
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Belinda Hariyanto

The demand for fresh-cut fruits and vegetables (FFVs) has expanded due to consumer preferences for nutrition, safety, convenience, and ready-to-eat. However, FFVs are highly susceptible to surface browning and microbial spoilage. Active packaging (AP) offers a promising method to enhance shelf life and quality of FFVs. In this study, cellulose acetate-based active packaging films infused wi…

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FSN 24-008
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Influence Of Different Powder Emulsifiers In Cake Premix On Batter And Cake Q…
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Belinda Hariyanto

Cakes are sweet baked goods that are characterized by sweet flavor, soft, and dense crumb. Development of cake premix as a diversification product is necessary since it offers longer shelf life and simpler handling especially due to the hectic modern lifestyle, which lacks time for food preparation. Cake premix prepared with addition of emulsifier to create better aeration, high volume, and inc…

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EP FS-011