The increasing demand for functional beverages derived from plant-based ingredients has
encouraged the development of probiotic soy milk products with improved sensory and
nutritional qualities. Thus, this study aimed to evaluate the effect of palm…
Formaldehyde is commonly used by fishermen to preserve unsold fish, but it is hazardous to health and prohibited as a food additive. Kecombrang leaves serve as a natural preservative alternative due to their bioactive antimicrobial compounds. This…
The increasing use of plastics, driven by global population growth, has led to significant environmental challenges due to plastic waste. To address this issue, many studies have explored natural resources for developing bioplastics that are more…
Purple sweet potato (Ipomoea batatas L.) is a natural source of anthocyanins with potential application as a functional food ingredient. This study aimed to evaluate the effect of steaming on the physicochemical characteristics, color properties, and…
The limited availability of rice straw ash as a traditional natural black colorant has encouraged the exploration of alternative materials for jongkong layer cake. This study aimed to evaluate the effects of coconut shell charcoal powder and bamboo…