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Found 2 from your keywords: subject="acceptance test"
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Substitution of Commercial Pectin with Lemon Pectin in Production of Raspberr…
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Natasha Livia

In the attempt of reducing fruit waste from fruit industry, thawed fruit and lemon waste (peel and pith) can be utilized to produce jam. Pectin, a vital gelling agent in jam making is abundant in lemon waste, however, its yield and effectiveness depends on the extraction method. In this study, the lemon pectin was extracted from using heat and strained with cheesecloth. The pectin was then adde…

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FT 23-042
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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