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Found 2 from your keywords: subject="aromatic ginger"
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A Study On The Physical Stability Of Oil-in-water Pickering Emulsion Stabiliz…
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Gabriella Elizabeth Khoe Munandar

Pickering emulsions using solid particles to stabilize emulsions are common in the food industry. By-products like rhizome pomace from the herbal beverage jamu are often discarded despite containing valuable compounds. Kaempferia galanga L. (aromatic ginger or kencur) is widely used in jamu Beras Kencur for its health benefits. This research focused on the valorization of aromatic ginger by…

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FT 24-033
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The Effect of Different Drying Temperatures And Durations On The Chemical Pro…
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Angelyna

Jamu is an Indonesian traditional medicine drink made from rhizomes. However, it leaves pomace waste that possesses several environmental problems. Several efforts to reduce the waste accumulation could be performed, including using the pomace as a Pickering emulsion stabilizer. In order to obtain this function, the pomace needs to be dried first using an optimal temperature. Thus, this study a…

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EP FS-001