raw materials

Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Dinda Widu Ramasari, Evi Liviawaty, Atikah Nurhayati, Rusky Intan Pratama & Eddy Afrianto · Asian Food Science Journal · 2019

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organol...

Open access Research Article 10.9734/afsj/2019/v11i430070

Difference in Types of Freshwater Fish as Raw Materials for the Preference Level of Korean Fish Cake

Muthia Nurlestari Putri, Rusky Intan Pratama, Yuli Andriani & Iis Rostini · Asian Food Science Journal · 2019

Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Scienc...

Open access Research Article 10.9734/afsj/2019/v10i430049

Production, Purification and Characterization of Levan Polymer from Bacillus lentus V8 Strain

Khadiga A. Abou-taleb, Mohamed O. Abdel-Monem, Mohamed H. Yassin & Amal A. Draz · Microbiology Research Journal International · 2014

Aims: To optimize fermentation conditions for microbial production of levan polymer on a low-price productive medium. Also to purified levan from Bacillus sp. V8 strain, characterization the levan polymer by 13C NMR spectroscopy and physicochemical properties. Study Design: Optim...

Open access Research Article 10.9734/BMRJ/2015/12448