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The Effect of Implementing Cold Plasma Technology to The Shelf-Life of Raw an…
The demand and consumption of milk and its derived products in Indonesia are gradually increasing over the years. However, pasteurization as the predominant technology used in Indonesia’s dairy industries fails to meet consumer demands on high quality liquid milk, especially long shelf life milk with low microbial content. Therefore, various non-thermal technologies are explored and investiga…
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- FT 19-009
The Effect of Fiber-Based Fillers Addition on The Physical and Sensorial Prop…
Bakso is a comminuted meat product that is very popular in Indonesia due to its unique flavor. The common practice to reduce the usage of high amount of meat in bakso in Indonesia is by increasing the amount of tapioca starch used, yet it will ultimately reduce the sensorial quality of the bakso. This research aims to analyze whether the physical and sensorial properties of bakso made with usin…
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- FT 19-008
Physicochemical and Sensorial Properties of Sunflower Oil Subtituted Butter C…
The utilization of butter and shortening as fat ingredient for cookies may cause health risks. It increases the LDL cholesterol level in blood which leads to heart disease and stroke. It is recommended to reduce consumption of saturated fats and replace them with unsaturated fats. Unsaturated fats can be obtained from plant-based oil (e.g., sunflower oil) and they can be used as fat replacement…
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- FT 19-004
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