Efek Penambahan Ekstrak Jahe (Zingiber officinale Rosc.) Serta Rasio Glukosa dan Fruktosa Pada Sucrose-Free Hard Candy
Hard candy is a non-crystalline product with a hard texture, shiny appearance and clear cooked at high temperature (140-150°C). One of the main ingredients in making hard candy is sucrose which can accelerate the growth of Streptococcus mutans bacteria, the main cause of dental caries. Thus, researc...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Lembaga Penelitian dan Pengabdian kepada Masyarakat
2023-08-01
|
| Series: | Rekayasa |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/rekayasa/article/view/20158 |