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Effect of Fermentation and Spray Drying with Different Encapsulation Agents R…
Black sapote is an underutilized fruit with various bioactive compounds and medicinal properties. To increase its utilization and value, the black sapote was turned into kombucha and spray-dried to increase the shelf life and stability of its active components. Encapsulating agents are used to protect the bioactive compounds during spray drying. This study investigated the effect of ferment…
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- FSN 24-002
Fruit Flavored Energy Bar Production Process And New Product Development At P…
Food industries continuously evolve to comply with consumer demands and preferences, requiring creativity and innovation to provide various products favorable in the market. The internship in PT. Nutrisi Harapan Bangsa has increased the author’s knowledge and skills about new product development in food companies. During the internship, the whole process of new product development, starting f…
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- EP FS-009
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