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Found 5 from your keywords: subject="proximate analysis"
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The Effect of Unsweetened Cocoa Powder on the Physical Properties, Proximate …
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Ju Won Lee

Soy flour is a good source of vegetable proteins, with a low fat content. Sorghum has proven to be a super-rich component of nutrition and adds a superb flavor to gluten-free baking. The project aims to expand the age range by product development of soy sorghum biscuits that are edible at the age of 3 to 5 years by adding chocolate flavors. The study examines the effect of cocoa powder addi…

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FSN 24-013
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The Effect of Pediococcus Acidilactici as a Starter on the Quality of Modifie…
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Chetishta Jingga Swardika

Modified cassava flour (mocaf), is one of the cassava fermentation products using lactic acid bacteria. Mocaf is generally safe for people that have certain conditions due to its gluten-free. It also contains low-protein but rich in carbohydrates. Fermentation starter can affect the quality of mocaf. Pediococcus acidilactici has a potential as a starter for fermented food. Until now there is no…

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BT 23-035
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Proximate Analysis on Lipid-Based Dairy-Free Ready-to-Use Complementary Food …
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Darren Delfino

The options for commercially available ready-to-use complementary foods (RUCF) is currently limited to dried products which are not suitable for younger infants. In addition, 2 – 7.5% of Indonesian infants are estimated to have cow milk protein allergy (CMPA) and are at risk of deficiencies in protein, fat, and micronutrients by avoiding the highly-prevalent dairy powder. This study aims to d…

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FT 23-040
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The Effect of Different Salt and Oyster Mushroom Powder Concentrations on Phy…
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Marcellino Albert Pratignyo

Diabetes Mellitus is a metabolic disorder in the presence of chronic hyperglycemia with greater or lesser impairment in the metabolism of carbohydrates, lipids, and proteins. Food intake was highly related to diabetes, consumption of red meat, sweets, high carbohydrates, and fried foods tend to increase the risk of developing type 2 diabetes mellitus. This study aimed to develop puffed rice…

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FSN 22-015
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COMPOSITION AND PROTEIN YIELD ANALYSIS OF UNTREATED AND VISCOZYME L PRE-TREA…
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Alvin Surjadi

Quinoa is a potential alternative to accommodate increasing demand of protein isolate as they have high nutritional value, however, quinoa has relatively low protein content. This problem could be combated through enzymatic pre-treatment. This study aims to observe the difference and similarity of composition of quinoa protein isolate that are and are not pre-treated with Viscozyme L. White qui…

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FT 21-013