Zita Letviany Sarungallo*, P. Hariyadi, N. Andarwulan, Eko H. Purnomo.
(Food Research, 2020-06-03)
Abstract The quality of red fruit (Pandanus conoideus) oil (RFO) was strongly influenced by the processing and extraction method. The effect of heat treatment of red fruit using steam pressure at 100, 110 and 120°C during ...