Christbugi Welda Dellani

Improving the Qualities of Low Fat Mayonnaise with Pumpkin Seed Flour (Cucurbita maxima Duch)

Christbugi Welda Dellani, Herly Evanuarini & Dedes Amertaningtyas · Asian Journal of Food Research and Nutrition · 2025

Aims: To obtain the finest percentage of Pumpkin Seed Flour (PSF) in Low Fat Mayonnaise (LFM). Study Design:  Using a Completely Randomized Design (CRD). Place and Duration of Study: The research was done at the Animal Product Technology Laboratory, Egg Processing Division, Facul...

Open access Research Article 10.9734/ajfrn/2025/v4i1222

The Quality of Rambak Crackers with Various Storage Times Based on Physicochemical and Microorganisms Characteristics

Dedes Amertaningtyas, Alfredo Gonzales Sinaga, Christbugi Welda Dellani & Aldyon Restu Azkarahman · Asian Journal of Food Research and Nutrition · 2026

Aims: To review the quality of Rambak crackers with various storage times, the moisture content, fat content, water activity (Aw), yeast mold count (ymc), peroxide value, and free fatty acid (FFA) were assessed. Study Design: Using a Completely Randomized Desgin (CRD). Place and...

Open access Research Article 10.9734/ajfrn/2026/v5i1366

The Effect of Adding Moringa Leaf (Moringa oleifera L.) Powder and Fermented Bacteria (Lactobacillus plantarum) to Free-range Chicken Dendeng on Physicochemical and Sensory Evaluation

Erika Maulidya Putri, Dedes Amertaningtyas, Ahmad Khoirul Umam & Christbugi Welda Dellani · Asian Journal of Food Research and Nutrition · 2025

Aims: To determine the effect of addition of moringa leaf powder on the making of fermented free-range chicken dendeng in terms of moisture content, water activity (aw), sensory evaluation, and Lab* color. Study Design: Using a Completely Randomized Design (CRD). Place and Durati...

Open access Research Article 10.9734/ajfrn/2025/v4i4347