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    20 results
    Satria Bhirawa Anoraga, Anjar Ruspita Sari, Iman Sabarisman, Jumeri Wikarta
    Journal article | Journal of Applied Food Technology · 2020
    This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var...
    Albertus Carolus Dito Wratsongko, Anang Mohamad Legowo, Ahmad Ni'matullah Al-Baarri, Mulyana Hadipernata, Wisnu Broto
    Journal article | Journal of Applied Food Technology · 2019 | 🇬🇧 English
    This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic conditi...
    Jeki Mediantari Wahyu Wibawanti, Zulfanita Zulfanita, Dedi Runanto
    Journal article | Journal of Applied Food Technology · 2019 | 🇬🇧 English
    Yogurt drink can be produces from goat milk. Yogurt drink was added mangosteen rind extract to increase quality of product. This study aimed to determine antioxidant activity (total phenol compound, a...
    Yulian Dwi Anggraeni Puspa Handoko, Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo, Mulyana Hadipernata, Wisnu Broto
    Journal article | Journal of Applied Food Technology · 2019 | 🇬🇧 English
    Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fr...
    Rani Oktaviani Saraswati, Ahmad Ni'matullah Al-Baarri, Heni Rizqiati, Anang Mohamad Legowo, Yoyok Budi Pramono + 2 more
    Journal article | Journal of Applied Food Technology · 2019 | 🇬🇧 English
    This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in...
    Sri Mulyani, Umar Santoso, Yudi Pranoto, Francis M. C. Setyabudi, Anang Mohamad Legowo
    Journal article | Journal of Applied Food Technology · 2019
    The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow's abomasum (CAPC) in concentration vari...