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Found 2 from your keywords: author=Gwenda Natalia
cover
The Sensory Profiles Comparison of Chicken Seasoning on the Application of Ch…
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Gwenda Natalia

"This study aimed to develop chicken nuggets and chicken meatballs using different substitutions of chicken seasoning obtained from different suppliers. The availability of specific ingredients, long lead time, cost, and Minimum Order Quantity (MOQ) would impact the production process of the products. Consequently, the sensory properties of the products were examined. All the data shows no …

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FT 23-032
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THE PHYSICAL PROPERTIES OF PLAIN, COCONUT-FLAVORED, AND BLACK GRASS JELLY-FLA…
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Gwenda Natalia

Jelly products are susceptible to the occurrence of syneresis during storage. Different concentrations of carrageenan or konjac powder would impact the viscosity and texture retention of jelly at various concentrations. The significance of this topic lies in the investigation of the storage-related physical properties of plain and flavored jelly. Consequently, the syneresis, color, and pH w…

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EP FT011