Sambal or sauce is a supplementary ingredient that dominates the market. But, many
products do not include an expiration period. Sambal sauce generally can not be consumed …

Kerupuk mentah mengadsorpsi uap air selama penyimpanan yang menyebabkan kadar air
kerupuk mentah meningkat. Kadar air yang tinggi menyebabkan kerupuk mentah …

Umur simpan menentukan kualitas produk kukis mocaf, ditandai dengan kekerasan atau
kerenyahan yang masih bisa diterima oleh konsumen. Kurva isoterm sorpsi air dapat …

This study aims to determine the critical moisture content, moisture sorption isotherm (MSI)
curve and the shelf-life of mocaf dry noodles products using the Accelerated Shelf-Life …

The product development from modified cassava flour (mocaf) cookies has not been done
much. This research was done to find out the best formulation on the cookies from mocaf …

Corn snack bars are a product made from corn extrudate and additional ingredients in the
form of sorghum flour and can be consumed as a nutritious snack. The shelf life of snack bar …

Shelf-life prediction of salted-roasted peanut produced by one of Smart-Medium Enterprise
(SME) in Gunungkidul, Bimaram, through fast, scientific, and efficient methods is essential to …

Produk saus tomat homemade memiliki keunggulan karena komposisi yang bisa dipastikan
minim kandungan zat kimia berbahaya. Namun, sebagaimana produk olahan lainnya …

This study investigated the effects of autoclaving-time treatment (0, 3, 5, and 7 minutes) on
the physicochemical and antioxidant properties of Indonesian instant cassava porridge or …

Abstract “Sambal gami” is a typical sauce from Bontang, East Kalimantan, but there has
been no research estimating its shelf life. This study aimed to determine the rate of …