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Author

A. Febrisiantosa

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2 papers indexed here

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Open access Sep 2026

Optimization of the inlet temperature during spray drying increases the productivity and quality of kefir powder

This study aimed to optimize the inlet temperature for the spray drying process to increase productivity, improve physicochemical quality, and maintain the viability of microorganisms in the kefir products. Kefir was powdered using a laboratory-scale spray dryer at inlet temperatures of 120 °C, 140 °C, 160 °C, and 180...

Taufik Kurniawan, Nurliyani Nurliyani, A. Setiyawan et al. · 0 citations
Open access Aug 2026

Thermal processing effects on mung bean juice: Evaluating bioactive stability, viscosity, and metabolite profiles

Mung bean juice is commonly consumed as a nutritious beverage and contains various bioactive compounds. Thermal processing is needed to ensure microbial safety, but heating may also affect physical properties and bioactive stability. In this study, mung bean juice was pasteurized at 63 °C (T1), 73 °C (T2), and 83 °C (T...

A. Setiyawan, A. Febrisiantosa, Arder Lintang Marshanda et al. · 0 citations

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