Reducing the Foodborne Pathogens (E. coli O157:H7 and Staphylococcus aureus) Growth in Low Salt Condition using Soy Sauce Starter Culture

by Librarian | Feb 10, 2021 | E-Repository

Eric Bernardus Lili Sandjaja|BT|2020 Abstract: The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as soy sauce starter culture has been known to produce volatile aromatic and flavor confounding compounds, however none has exposed the microbial safety...

Survival of Potential Food Pathogens (Staphylococcus aureus and Escherichia coli O157:H7) during Moromi Fermentation in the Production of Low-Salt Soy Sauce

by Librarian | Feb 10, 2021 | E-Repository

Navitri Chandra Naidu|FT|2020 Abstract: Soy sauce is a traditional fermented condiment widely consumed in Asian countries and undergoes a two-step fermentation process called koji (solid-state fermentation) and moromi (brine fermentation). High salt concentration...

Effect of Gum Arabic to Maltodextrin Ratio and Spray Dryer Inlet Temperature On The Characteristics Of Sweet Soy Sauce Powder

by Librarian | Feb 10, 2021 | 2020, E-Repository, Thesis, Thesis/Dissertation

Adelia Nabilah Setiawan|FS|2020 Abstract: Sweet soy sauce (kecap manis) is a popular condiment around Indonesia and is utilized by Indonesian citizens as a meal companion. Commercialized sweet soy sauces are in a form of a thick and viscous liquid. This study was done...

The Effect Of Averrhoa bilimbi Linn. Fruit Water Extract on Degranulation of RBL-2H3 Cells

by Librarian | Feb 10, 2021 | 2020, Thesis, Thesis/Dissertation

William Halim Santoso|FS|2020 Abstract: Allergy rhinitis (AR), reported by the World Allergy Organization (WAO), is one of the highest prevalence allergies affecting 10-30% of all adults and up to 40% of children. In Indonesia, current evidence showed that the...

Association Between Trans Fatty Acids and Saturated Fatty Acids Intake With Serum Lipids and C-IMT in Japanese Population: Toon Health Study

by Librarian | Feb 10, 2021 | 2020, Thesis, Thesis/Dissertation

Salsabila Khairunnisa|FS|2020 Abstract: ardiovascular disease (CVD) is one of the most common cause of death in Japan. Previous research discovered that intake of saturated and trans fatty acid was associated with increasing risk of CVD. In this study, the association...