Natural fresh feed influences the growth and reproduction of female mud crabs. We conduct a set of feeding experiments using natural fresh feed. Twenty subadult female Scylla tranquebarica were individually reared in ...
详细信息
Shallot is important as one of the spices for cooking various foods, as raw materials for the food industry, and as one of the ingredients for Indonesian traditional herbs. postharvest handling is needed to extend its...
详细信息
Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup pow...
详细信息
Shallot is important as one of the spices for cooking various foods, as raw materials for the food industry, and as one of the ingredients for Indonesian traditional herbs. postharvest handling is needed to extend its...
Shallot is important as one of the spices for cooking various foods, as raw materials for the food industry, and as one of the ingredients for Indonesian traditional herbs. postharvest handling is needed to extend its shelf life and to maintain its quality during storage. The aims of this research are: 1) to evaluate the effect of curing and leaves cutting on the quality changes of shallots during storage, and 2) to get the best pre-storage procedure in maintaining the quality of shallots during storage. Shallots leaves were cut before drying while the others are stored with leaves as control. Then, half of the samples were cured for three days, and sundried for four days, while other samples were sundried directly for seven days without curing them first. Then samples were stored for 16 weeks in two different conditions. The results showed that the treatment of curing without leaves cutting and stored at 5°C with 65-70% RH gave the best quality than other treatments. It could minimize damage and weight loss, maintaining hardness, color, and important ingredients until 12 weeks of storage. However, there were drastic decreases in some quality parameters, 32.0% damage and 38.7% weight loss after 16 weeks of storage.
Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup pow...
Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup powder and cream soup products made from fermented white corn flour achieved from RSM optimization and glutinous rice flour formulas. The formulation of fermented white corn flour and glutinous rice flour were 0:100; 55:45; 70:30; 85:15; and 100:0. The qualities of instant cream soup were determined by rehydration power and moisture content. The qualities of cream soup product were determined by viscosity and sensory analysis (color, aroma, viscosity and taste). The results showed that the cream soup can be made until the formulation of fermented white corn flour and glutinous rice flour is 100: 0. The characteristics of the instant cream soup powder were 1,91 mL/g rehydration power and 5,97% moisture content, while the cream soup product had 551,23 cP viscosity, white color (score 4,62), a slightly strong corn aroma (score 3,75), a slightly thick consistency (score 3,98), a slightly strong corn taste (score 3,9) and favored by the panelists (score 4,27).
暂无评论