P. P. Rahayu

The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region

G. Apriani, C. N. Yunita, D. Rosyidi, P. P. Rahayu, E. Saputro & L. E. Radiati · Asian Food Science Journal · 2024

This study aims to determine the levels of PAHs in commercial goat satay in all cities throughout East Java. PAHs are organic compounds that have two or more benzene rings joined together and are made only of carbon and hydrogen. PAHs can enter the human body through breathing, a...

Open access Research Article 10.9734/afsj/2024/v23i5713

Synbiotic Yogurt Fortified with Bawang Dayak (Eleutherine palmifolia) Extract

R. D. Andriani, M. E. Sawitri, V. T. Widayanti, A. Manab, P. P. Rahayu & R. N. Fadilah · Asian Food Science Journal · 2023

Aims: The purpose of this research was to study the quality of yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract. Study Design: This research used Completely Randomized Design (CRD) experimental method and consist of 4 treatments. Place and Duration of...

Open access Research Article 10.9734/afsj/2023/v22i2617