Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional propertie...
Open access
Research Article10.9734/afsj/2023/v22i1612
This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya from August to October 2021. Synbiotic yoghurt is a combination of probiotics and prebiotics, so adding stevia sweetener can improve the physical quality....
Open access
Research Article10.9734/ajaar/2022/v18i430226
Gisma Mutiara Putri, Awwaly, Khothibul Umam Al, Abdul Manab, Putri, Gisma Mutiara, Manab, Abdul & Khothibul Umam Al Awwaly·Asian Food Science Journal·2022
Moringa seed is an alternative coagulant in various industrial fields, generally used for water purification and cheese making. In addition, to obtain the required chemical compounds, Moringa seed can be extracted by conventional or modern methods. This research was conducted to...
Open access
Research Article10.9734/afsj/2022/v21i930457
The research was held from September 2021 until January 2022 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Microencapsulation is a technique used to protect bacteria from harmful (extreme) environmental factors such as heating, freezing and...
Open access
Research Article10.9734/afsj/2022/v21i430420
Rifky Deftian Nurdyanto, Eirry Sawitri, Manik, Deftian Nurdyanto, Rifky, Manik Eirry Sawitri, Manab, Abdul & Abdul Manab·Asian Food Science Journal·2022
The research was held from August 2021 until October 2021 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Synbiotic yoghurt is a combination of probiotics and prebiotics, so adding stevia sweetener can improve the chemical quality. The purpo...
Open access
Research Article10.9734/afsj/2022/v21i330419
Premy Puspitawati Rahayu, Ria Dewi Andriani, Puspitawati Rahayu, Premy, Abdul Manab, Manab, Abdul & Manik Eirry Sawitri·Asian Food Science Journal·2022
The purpose of this research was to investigate the characteristic of physicochemical properties of interaction of whey protein with different concentration phylantin sources of the Phyllantus niruri L. Study Design: Phylantin was added to whey protein with various concentration...
Open access
Research Article10.9734/afsj/2022/v21i130396