Food spoilage is a natural process that influences the quality and safety of food products,
negatively affecting their nutritional and organoleptic composition. In these regards …

This study aims to find out the interaction between the percentage of Garcinia atroviridis
extract and the shelf life of the physical quality culled chicken meats. This study used a …

Culled chicken meat have a tough texture, so they are less liked by consumers. The quality
improvement of meat is needed to overcome the problem, one of which uses inexpensive …

Kandis acid (Garcinia xanthochymus) is a fruit usually dried with a sour taste and used as a
spice in Indonesian cuisine. Aside from being a flavoring and enhancer of flavor images in …

Andaliman is a spice that has the potential as a source of natural antioxidants because it
contains antimicrobial compounds that can inhibit damage to the food preservation process …

Sweet basil (Ocimum basilicum) is a popular herb for flavouring and has a fresh taste.
Besides being used for spices, sweet basil is also commonly used as medicine because it …

ABSTRACT A method to improve the physical quality of culled chicken meat is required due
to the tough texture and faint color of culled chicken meat. High protein content in culled …

Picungan bandeng is a traditional fermented food prepared by milkfish, mixed with salt and
picung (Pangium edule Reinw.) seed kernel as a primary ingredient. The food is original …

Cangkuak merupakan makanan fermentasi tradisonal asal yang berbahan baku daging
yang ditambah dengan rebung bambu betung, semawuang/kluwak, garam dan nasi. Proses …

Pangium edule or keluwak is a local spice that can extend the shelf life of livestock products
because it contains antimicrobial compounds. This study aimed to determine the effect of …