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    Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef by Kurniawan Riki, Izzati Syifa Azmi Nurul, Nurhayati Tati, Jacoeb Agoes Mardiono

    Published 2024-01-01
    “…This study used a completely randomized factorial design with one factor: beef was treated with 0, 14,000, and 28,000 U/mg pepsin and stored at 4 °C for four days. The results showed that 28,000 U/mg pepsin significantly lowered pH, decreased weight percentage change, increased water-holding capacity, and reduced texture compared to other treatments. …”
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    Impact of storage time on stability and antibacterial activity of sweet corn milk kefir by Mulyaningsih Sri, Rahmawati Rizki

    Published 2024-01-01
    “…The conclusion of this study is that storage at 4°C decreases the pH, increases the viscosity, syneresis, lactic acid content and also the inhibition zone.…”
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