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
Aims: This research aims to determine the quality of sponge cake with using liquid eggs based on expandability, texture, protein content, fat content, moisture content and color and produce products with high nutritional value. Study Design: This research are an laboratory experi...
Open access
Research Article10.9734/afsj/2025/v24i1766
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 Article10.9734/ajfrn/2025/v4i1222
Aims: The purpose of this study is to determine, based on carbohydrate, fat, fiber, protein, color analysis, texture and total microorganisms, the best percentage of red onion peel powder to add to goat patties. Study Design: Laboratory research using a Completely Randomized Des...
Open access
Research Article10.9734/ajfrn/2025/v4i1221
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 Article10.9734/afsj/2024/v23i5715
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 Article10.9734/afsj/2024/v23i2699
Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour. Stud...
Open access
Research Article10.9734/afsj/2023/v22i8648
Aims: The aim of the study was to determine the quality of chicken meatballs added with red lentil flour based on physicochemical quality, organoleptic quality, and microstructure. Sample: chicken meatballs using red lentil flour. Methodology: Laboratory experiment using Complete...
Open access
Research Article10.9734/ajaar/2023/v22i4446
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...
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Research Article10.9734/afsj/2025/v24i6793
Aims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. Study Design: This research used was a laboratory experimental design with a Completely...
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Research Article10.9734/afsj/2024/v23i7729
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