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Found 2 from your keywords: author=Yediya Gabriella Anna W...
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Physicochemical and Sensorial Analysis of White Cheese-Flavored Sauce Formula…
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Yediya Gabriella Anna Widjaja

Sauces have the benefit of enhancing the flavor of anything people use. In fact, the main ingredient of the white cheese sauce is using full cream milk to create a creamy flavor. Nowadays, consumers started caring more about the environmental and animal-welfare effects. The significant environmental impact of milk production is another factor encouraging research and manufacturing of plant-…

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FT 23-034
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The Effect of Storage towards Physical Properties, Specifically on Syneresis,…
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Yediya Gabriella Anna Widjaja

The jelly will be made with hydrocolloids, like konjac and carrageenan. This research aims to evaluate how pH, color, and syneresis value during storage. The syneresis value was highest for the plain flavor, chocolate, and strawberry. The syneresis, pH, and color between day 1, 3, and 4 and within each flavor was significantly different (p

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EP FT032