Andaliman chili paste is a condiment made from andaliman (Zanthoxylum acanthopodium)
that widely consumed as traditional food in North Sumatera, Indonesia. With the aim to …

This study aims to identify consumers' most liked formulation and evaluate the effect of
thickening agents of potato starch (PS) and xanthan gum (XG) on the overall acceptability of …

Abstract Red Curly Chili (Capsicum annum) and Salak Pondoh (Salacca edulis Reinw) are
one of Indonesia's agricultural commodities that have high economic value. This research …

The purpose of this research was to find the effect of ratio of andaliman with garlic and aging
time on the quality of sambal tuk tuk stored at room temperature. This research was using …

ABSTRACT icama is a plant that has high production results and nutrition. Its high water
content causes jicama to be easily rotten if it doesn't get proper treatment. The treatment or …

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 …

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 …

Gandos or pancong is a traditional snack, a type of semi-wet cake that is easily damaged
and have a short shelf life. The quality of gandos is easily decreased because this snack is …

Manonjaya salacca (snake fruit) is one of the original varieties of Indonesia which is
currently declining due to the quality of taste less favoured than the snake fruit on the market …

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 …