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Found 5 from your keywords: subject="stabilizer"
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Development of an Unfractionated Pickering emulsion Stabilizer Using Black Tu…
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Angelyna

Jamu, an Indonesian traditional medicinal drink derived from rhizomes, could potentially raise environmental problems if the pomace byproduct is not improperly handled. A sustainable approach to solve this problem is by using the pomace into a Pickering emulsion. In this research, the capability of black turmeric (Curcuma aeruginosa) pomace to serve this purpose was analyzed by investigating…

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FSN 24-014
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The Effect of Plant-Derived Stabilizing Agents: A Combination of Okra (Abelmo…
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Ashella Loral Lydia Claire

Instant noodle production often faces issues like inconsistent texture, poor moisture control, and uneven fat distribution, leading to lower consumer satisfaction. With rising demand for natural, minimally processed food additives, plant-based stabilizers are gaining interest. This study explores using okra (Abelmoschus esculentus) and aloe vera (Aloe barbadensis miller) mucilages as stabil…

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FSN 24-021
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comparative Analysis of Stabilizers in Recombined Chocolate Milk Products: Ef…
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Leander Gunawan Rustani

This study explores the impact of stabilizers (guar gum, gellan gum, locust bean gum, carrageenan) on the appearance,viscosity, and sensory evaluation of recombinant chocolate milk. Through viscosity measurements and sensory evaluations, it aims to understand how stabilizers influence sensory and physical characteristics for product development. In the quest for superior dairy products, man…

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EP FT-029
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The Effects of Different Stabilizers on Physical and Sensorial Properties of …
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Stefany Tan

The instant soft-serve ice cream is developed as a new product with comparable ingredients and more convenient processing compared to the conventional ice cream. Obtaining the suitable formulation becomes one of the difficulties in order to produce the desirable texture and flavor. The stabilizers are commonly used to aid this issue. Therefore, this paper aimed to determine the effects of d…

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FT 23-008
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The Effect of Different Gums to the Recoverable Carotenoid Content, Moisture …
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Leanne Marga Mulia

Red fruit (Pandanus conoideus Lam.) is characterized by red coloration, due to its high amounts of carotenoid, an ideal source for natural food colorants. However, carotenoids are prone to degradation during processing. Co-crystallization is used to improve the applicability and stability of these pigments. Carotenoid content analysis was done to see the effect of processing on the recoverab…

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FT 22-006