Fermented sausages are processed meat products that rely on the activity of lactic acid bacteria (LAB) to develop their characteristic flavor, texture, and extended shelf life. LAB contribute to acid production, protein modification, and water retention, which influence both phys...
Open access
Research Article10.9734/afsj/2026/v25i6879
Royal jelly is a natural product produced by young worker bees and rich in bioactive compounds such as antibacterial, immunomodulatory, antioxidant, and antitumor properties. This journal comprehensively reviews the antibacterial, immunomodulatory, antioxidant, and antitumor acti...
Open access
Research Article10.9734/ajfrn/2025/v4i3290
The purpose of this study was to determine the potential of bee pollen in diets. Dietary applications using bee pollen have attracted attention in recent years due to its unique composition as well as its potential health benefits. Bee pollen contains essential nutrients such as...
Open access
Research Article10.9734/ajfrn/2025/v4i3286
Aims: This study aims to assess the quality of chicken corned using rice bran oil, focusing on moisture content, water holding capacity, cooking loss, yield, texture, and antioxidant activity. Study Design: This study is an experiment done in a lab where the tests are arranged ra...
Open access
Research Article10.9734/afsj/2025/v24i6793
In this study, there were two groups, namely liquid smoke of kusambi and liquid smoke of coconut shells with various treatments of adsorbent filtration with 3 replications. There are three kind of treatment for each liquid smoke groups, first is liquid smoke without filtration pr...
Open access
Research Article10.9734/afsj/2023/v22i7645
This research aimed to evaluate the possibility of using honey as a substitute ingredient in beef jerky in terms of pH, water activity, moisture content, protein content, and fat content. This research was conducted from January to March 2022 at the Animal Products Technology Lab...
Open access
Research Article10.9734/afsj/2022/v21i930458
Vitamin and mineral deficiencies—particularly in vitamin A, iron, and zinc—remain a significant global health issue, especially among preschool-aged children, pregnant women, and the elderly. The World Health Organization (WHO) estimates that around 50% of preschool children and...
Open access
Research Article10.9734/ajfrn/2025/v4i3285
Chicken sausage is a popular processed meat product, but there is a growing need to improve its nutritional quality and the sustainability of its raw materials. The use of chicken by-products such as belly fat, chicken skin, chicken feet collagen and chicken liver as additives ca...
Open access
Research Article10.9734/ajfrn/2025/v4i3280
Aims: This study aims to determine changes in the quality of culled layer chicken meat at different ultrasonic time levels based on Cooking loss, pH, Electrical Conductivity (EC), Tenderness and Color L*a*b*. the material used is culled layer chicken meat which has been ultrasoni...
Open access
Research Article10.9734/afsj/2023/v22i9663
This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, An...
Open access
Research Article10.9734/afsj/2023/v22i9654
Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol. Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA...
Open access
Research Article10.9734/afsj/2022/v21i12604
Faradisa Zul Alfi Husna, Dedes Amertaningtyas, Khothibul Umam Al Awwaly, Herly Evanuarini, Firman Jaya, Aris Sri Widati, Agus Susilo, Premy Puspitawati Rahayu & Aulia Puspita Anugra Yekti·Asian Journal of Food Research and Nutrition·2025
Aims: To determine the effect of adding propolis as a natural preservative on reduction sugar, antioxidant, water activity, texture and color (L a* b*) of milk jelly candy. Study Design: This study used a Completely Randomized Design (CRD) with 5 treatments and 5 replications. Pl...
Open access
Research Article10.9734/ajfrn/2025/v4i4351