Premy Puspitawati Rahayu, Ria Dewi Andriani, Abdul Manab & 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
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
Ria Dewi Andriani, Premy Puspitawati Rahayu, Mulia Winirsya Apriliyani, Abdul Manab, Manik Eirry Sawitri & . Purwadi·Asian Food Science Journal·2021
Aims: Objective of this study was to determine the effect of addition gembili (Dioscorea esculenta) flour on the fermented milk was then evaluate the characteristics of fermented milk by analysis of pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar tot...
Open access
Research Article10.9734/afsj/2021/v20i230267
Althofian Arya Putra, Lilik Eka Radiati, Premy Puspitawati Rahayu, Ria Dewi Andriani & Heli Tistiana·Asian Food Science Journal·2026
Aims: This research aims to determine the quality of chicken shu-mai with mocaf and tapioca flour substitution based on sensory quality using quantitative descriptive analysis methods. Study design: This research was a laboratory experiment with a completely randomised design. P...
Open access
Research Article10.9734/afsj/2026/v25i9916
Royal jelly is a natural product produced by young worker bees and rich in bioactive compounds such as antibacterial, immunomodulatory, antioxidant, and antitumor properties. This journal comprehensively reviews the antibacterial, immunomodulatory, antioxidant, and antitumor acti...
Open access
Research Article10.9734/ajfrn/2025/v4i3290
Ice cream is frozen dessert known for its sweet taste. In response to increasing consumer demand for healthier food options, particularly those with a low glycemic index, there is a growing interest in replacing sucrose with alternative sweeteners in ice cream formulations. This...
Open access
Research Article10.9734/ajfrn/2025/v4i2267
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
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
Shinta April Mei Tanti, Nurul Hidayah, Anif Mukaromah Wati & Premy Puspitawati Rahayu·Asian Food Science Journal·2024
Aims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design: The research used a factorial expe...
Open access
Research Article10.9734/afsj/2024/v23i5714
Marsha Sarah Fadila, Khothibul Umam Al Awwaly, Abdul Manab, Lilik Eka Radiati, Ria Dewi Andriani & Premy Puspitawati Rahayu·Asian Food Science Journal·2025
The aim of this study was to determine the optimal ratio of bigel based on beeswax-corn oil oleogel and gelatin hydrogel as a fat replacer. The study employed a completely randomized design (CRD). Data obtained were processed using Microsoft Excel and analyzed using analysis of v...
Open access
Research Article10.9734/afsj/2025/v24i5788
The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edib...
Open access
Research Article10.9734/afsj/2023/v22i3625
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