Dedes Amertaningtyas

The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties

Dedes Amertaningtyas, Anif Mukaromah Wati, Angga Dian Saputra, Gigih Widya Hutama Ekoprasetyo & Rischa Amalia Saleha · Asian Food Science Journal · 2024

The making process of milk candy used many other additional ingredients, one of which is gelatin. Gelatin is a livestock product obtained from processing livestock bones and skin. This research uses gelatin as an additional ingredient for making milk candy. The purpose of this re...

Open access Research Article 10.9734/afsj/2024/v23i7726

The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer

Cantika Putri Juliana, Herly Evanuarini & Dedes Amertaningtyas · Asian Food Science Journal · 2024

Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completel...

Open access Research Article 10.9734/afsj/2024/v23i5715

The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time

Cintya Dienardila Anisa, Herly Evanuarini & Dedes Amertaningtyas · Asian Food Science Journal · 2024

Aims: This research aims to determine the quality of spent hen chicken sausage with the tomato paste at different refrigerated storage time based on pH, color, moisture content, total microorganism, and rancidity Study Design: This research are an laboratory experimental with a c...

Open access Research Article 10.9734/afsj/2024/v23i2699