This study aimed to determine the effect of adding kolang-kaling pulp to the characteristied
of chili sauce physically and chemically. The design used in this study was a completely …

Chili are horticultural commodities with a high economic value and fluctuating prices. A large
harvest of chilis is usually not followed by sufficient demand for the product in the market; …

Potato chips are a snack that is loved by the people. The purpose of this study was to
examine the making of kalosi potato chips with some immersion treatment of Kalosi potato …

The objectives of this study were to determine the best formula of fish koya made from
snakehead fish and soybean flour based on its sensory characteristics and to determine …

Gouramy fish sausage is one of the processed fish meat products that perishable food both
physics and chemical caused by microbiology activity. The edible coating is added …

Secang kombucha drink is a fermented drink by Acetobacter xylinum and Sacharomyces
cerevisiae using secang wood. Secang wood contains several nutritional contents that can …

Red chili (Capsicum annum) is one of many kinds of vegetables produced in Indonesia. Red
chili has high moisture content so it is easy to be rotten and decay. Red chili can be …

The utilization of local raw materials, such as taro, avoids the gluten content usually found in
wheat flour and creates innovation in the product development of biscuits. Taro has low …

Traditional Karak crackers made from rice with an addition of salt and" bleng". Bleng (borax)
is a prohibited food additive. The purpose of this research was to know the effect of the …

Jelly drink is a fiber-rich drink sourced from hydrocolloid which aims to provide a distinctive
viscosity. Hydrocolloids commonly used in the production of jelly drinks are agar …