Abstract" Ayam Taliwang" and" Sate Rembiga" are traditional foods from Mataram, West
Nusa Tenggara, Indonesia with meat-based ingredients and have a short shelf life. In this …

Chicken meat sold in traditional markets generally has not implemented proper sanitation
procedures. Chicken meat is easily damaged and has the potential to cause illness due to …

There has been research on traditional cuisine from Cirebon, empal gentong and empal
asem. This empal is one of a variety of Soto cuisine which uses a mixture of beef, tripe, beef …

Keumamah or Aceh dried-fish was made from Tuna fish and usually it was processed into
traditional cuisine, Kuah-Santan Aceh, by Small and Medium Enterprise (SME). Kuah …

The research aims to evaluate the microbial contamination of goat meat sold from the
traditional market in Bandar Lampung. The survey method was used in this research, and …

Traditional food is generally less popular with consumers, because apart from the taste
being different from modern food, it causes traditional food to easily spoil. One of the …

This study was aimed to compare physicochemical, sensory, and shelf life of ready-to-eat
(RTE) ayam kalasan, one of indigenous fried chicken from Indonesia using three different …

Preserved food products in the packaging often found on the market, but very few types of
preserved food based on traditional Indonesian food. The addition of sugar and Solutions of …

Physicochemical characterization for beef Rendang inside retort pouch packaging had been
evaluated. The objective of this study was to know the effect of time, and temperature …

Bebek ungkep is highly commercialized in Indonesia, but it has a short shelf life. To
overcome the problem, we used a retort pouch to prolong the shelf-life of the product. This …