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Found 2 from your keywords: author=Febronia Tangguh Yovita...
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Acceptability Evaluation of Pigeon PEA (Cajanus Cajan) Sweet Soy Sauce at PT …
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Febronia Tangguh Yovita Setiawati

Soy is a widely popular seasoning in East and Southeast Asian Cuisine, traditionally made by cooking soybeans and inoculating them with Aspergilius sojae yeast for five-day fermentation period, followed by brining. This project aimed to explore the potential of pigeon pea (Cajanus cajan) as a subtitute for soybean in the production of sweet soy sauce. Both soybean and pigeon pea sweet soy sauc…

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FT 23-037
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Determination of pH and Brix of Vinegar at PT. Locavore
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Febronia Tangguh Yovita Setiawati

One of the ingredients that are most utilized in cooking is vinegar. Cooking with vinegar can be fairly diverse because of its flavor profile, which can be paired with almost any culinary ingredient, whether salty or sweet. Vinegar is produced through the processes of alcoholic and acetic fermentation. The author of this research must determine whether or not the company's vinegar meets the…

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EP FT029