Sweet potato‟s pulp obtained from extraction of its starch that has been dried and milled known as asia flour. This flour still contains starch that is 78.29%, so it can be used as filler in chili sauce. The objectives of ...

Rice is a staple food for most Indonesian people. The Indonesian rice has different glycemic index (GI) according to variety and process which applied to rice. Rice usually is processed through milling process. There are ...

Agricultural products as source of food must be safe to protect people from poisoning. According to the data, processed food become the source of food poisoning in 2001-2011. In Indonesia, processed food mostly produced ...

The objectives of this research were optimization of sorghum noodle process using single screw cooking-forming extruder and analyze its consumer acceptance in hedonic test. Variable process in this research were extruder ...

Meatball is a perishable food. Its shelf life is only about 12 hours to 1 day. Many small meatball manufacturers use prohibited chemicals to extend shelf life of meatball at room temperature. At this research, the shelf ...

Cronobacter spp. (previously known as Enterobacter sakazakii) is an emerging pathogen that can cause diseases with high mortality for several infant groups. This bacteria has been isolated from various sources, such as ...

Damaged of physiological function and anatomy of lung are signs of lung disease patients, including restriction and obstruction. Both restriction and obstruction are irreversible and resulted in breathlessness and oxygenation ...

Nowadays, the most utilization of legumes as food product and the research activity of the health effect are still focused on soybean. Invention of soybean substitute alternative is needed to decrease soybean import and ...

Cassava is one of the potential sources of carbohydrate that can be processed into cassava flour. The purpose of this research was to study the effect of age at harvest and cassava varieties on physicochemical properties ...

Tempeh is a fermented food product usually made from soybean fermented by Rhizopus sp. The objectives of this study were to compare jack bean tempeh characteristics against soybean tempeh and to determine antibacterial ...