Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all of the milk fat is replaced with vegetable fat with low-fat content. The purpose of this study was to determine the effect of adding alginate, agar, guar gum, carrageenan, gelatin and casein as an...
Open access
Research Article10.9734/ajfar/2022/v20i4500
Aim: This study aimed to determine the ratio formula for the hydrolyzate of snakehead fish head flour and Instant seasoning flour of Coto Makassar. Study Design: The experimental design used was using an independent t test (independent t-test) namely (Coto Seasoning Flour: HPKIG...
Open access
Research Article10.9734/ajfar/2023/v21i1525
Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time. Study Design: The experimental design used was a factorial complete...
Open access
Research Article10.9734/afsj/2022/v21i12607