The study aims to determine the effect of addition TiO2 solution on edible coatings of nanocomposite casein-chitosan on the internal chicken eggs quality observed at 7 and 14 days of storage. The design of the study was a Complete Randomized Factorial Design using 2 factors and t...
Open access
Research Article10.9734/afsj/2022/v21i230404
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
Ulya Rafa Zul’adhar, Khothibul Umam Al Awwaly, Eny Sri Widyastuti, Imam Thohari & Mulia Winirsya Apriliyani·Asian Food Science Journal·2024
Edible film is a thin layer used to coat food, which functions as a barrier against mass transfer, such as water, oxygen, and fat. Edible film is a packaging material formed first in the form of a thin layer (film) before being applied to food ingredients and products. Adding whe...
Open access
Research Article10.9734/afsj/2024/v23i10746
Premy Puspitawati Rahayu, Abdul Manab, Manik Eirry Sawitri, Ria Dewi Andriani, Mulia Winirsya Apriliyani & Imam Thohari·Asian Food Science Journal·2021
Aims: The purpose of this research was to investigate the influence of physicochemical properties of interaction casein with different concentration catechin sources of the cocoa husk. Study design: Casein was added catechin with various concentration treatments (0 (control), 20,...
Open access
Research Article10.9734/afsj/2021/v20i230261