Buscar recursos académicos

Abstrak Studi ini membahas tantangan ekonomi yang dihadapi masyarakat lokal dalam mengelola sumber air, khususnya sumber air untuk kebutuhan ritual atau sakral, dengan fokus pada studi kasus di wilayah SARBAGITA, Bali...

Abstract During cheese ripening, the proteins in the cheese are broken down, and various functional peptides are produced. This research aimed to investigate the changes in peptides and their physiological activities dur...

Abstract This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for paper...

Abstract The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits angiotensin-converting enzyme inhibitory activity, has an effect on lowering the blood pressure...

Abstract This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork qualit...

Abstract Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activiti...

Abstract In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia ...

Abstract With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50–200 ppm) and sodium hypochlorite disinfectants on ...

Abstract To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the additio...

Abstract The research focused on evaluating the impact of olive leaf water extract (OEx4) on the microbiological and physical properties of egg gels, as well as its ability to protect the rheological properties of gel th...

Abstract In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). Th...

Abstract The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that...