| dc.description.abstract | Food additive is one of the most important ingredients in any food products. It may improve food preference (sensory quality) of a product, extend a product's shelf life, facilitate food processing, and improve health benefits of a product. The later draws so much attention recently. A number of vitamins, minerals, amino acids, and fatty acids have been added to a food product in order to acquire extra health benefit as well as attracting the consumer to buy. As a matter of fact, there are many natural ingredients that traditionally used as food additive inherently has bioactivity that it might maintain the consumer health, cure some mild diseases, and extent the shelf life of the product. A number of researches have been conducted to study their active ingredients, their bioactivity, how to improve their stability during processing, and how to produce them in large scale. The full paper will discuss the development of research about natural food additives with bioactivity such as ginger, shallot, kluwek (PangiumeduleReinw), andaliman (Zanthoxylum acanthopodium DC), Sikam wood (Bischoffia javanica BI), pandan leaves (Pandanus Amaryllifolius), and jeruk purut leaves (Citrus hystrix) | en |
