Background: Edible films and coatings are biodegradable that can preserve the quality and extend the shelf life of foods. The aim of this study was to investigate the physical and mechanical properties, and antimicrobial activity of carboxymethyl cellulose (CMC) film containing Artemisia sieberi Essential Oil (AEO). Methods: The studied parameters were the antibacterial activity and physical p...

Jackfruit straw and purple cabbage are ingredients that can replace coconut water as a substrate in making nata because they contain nutrients be used for the growth of Acetobacter xylinum bacteria. The aim this research was to determine characteristics produce highest antioxidant activity. experimental design is Completely Randomized Design with two factors. first factor ratio jackfruit water,...

Stickiness is the physical process of contaminated lint adhering to equipment. The degree of stickiness depends on chemical identity, quantity, and distribution of the sugars. The sugar in cotton fibers may be insect or plant derived. There are several methods for measuring cotton fibers stickiness. In this work, a colorimetric method was used for the measurements. In the method, honeydew was c...

Aims: The purpose of this research was to study the quality yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract.
 Study Design: This used Completely Randomized Design (CRD) experimental method and consist 4 treatments.
 Place Duration Study: Sample: Animal Product Technology Laboratory Faculty Science Universitas Brawijaya, Food Quality Safety Testing Departm...

in this study, deinkability of old newspaper by conventional method and the effect of washing, flotation and combined washing/flotation processes were investigated on optical and superficial properties of the produced papers. the results from measuring of the optical and superficial properties indicated that using chemical treatment time of 20 minute and one stage washing resulted the papers wi...

the objective of this study was the evaluation of ph, color parameters [lightness (l*), redness (a*), yellowness (b*), chroma (c*), hue (h*), a*/b* ratio, and color differences (δe)], mb, metmb, oxymb, deomb and whc in minced meat. three types of meat ( beef, camel and ostrich) and four mincing processes (three using a grinder with 7.5, 4 and 3 mm diameter holes in the plate, and a fourth in wh...