Research

In the sun-drenched landscapes of West Sumbawa, a pioneering project is redefining the boundaries of land productivity and sustainability. PT Medco Energi, through its subsidiary PT MPSoS, has embarked on an innovative journey by integrating solar en

In the quest to transform agricultural byproducts into valuable resources, researchers have turned their attention to a often-overlooked dairy industry byproduct: whey. A recent study published in *Advances in Food Science, Sustainable Agriculture, a

In the bustling world of agritech and food innovation, a novel approach to enhancing the nutritional value of a beloved snack has emerged from an unlikely source: the mangrove leaves of the Sangihe Islands, Indonesia. Researchers have successfully de

In the quest to extend the shelf life and preserve the quality of pakcoy (Brassica rappa L.), researchers have turned their attention to understanding the kinetics of chlorophyll pigment degradation during thermal processing. This critical area of st

In the quest for sustainable and efficient methods to extract valuable compounds from agricultural waste, a recent study has unveiled a promising technique that could revolutionize the way we process pineapple peels. Published in *Advances in Food Sc

In the ever-evolving world of functional beverages, a recent study has shed light on a promising fusion of tradition and innovation: Curcuma xanthorrhiza kombucha. This research, published in *Advances in Food Science, Sustainable Agriculture, and Ag

In the bustling world of agritech and sustainable agriculture, a new study has emerged that could potentially revolutionize the skincare industry while providing a boost to the agricultural sector. Researchers from Universitas Brawijaya have been exp

In the bustling aisles of supermarkets, a quiet revolution is brewing—one that’s not just about flavor or price, but about the environmental footprint of our daily cup of tea. A recent study published in *Advances in Food Science, Sustainable Agricul

In the world of functional foods and natural preservatives, a recent study has shed new light on the intricate balance between antibacterial and antioxidant properties in red mold rice (RMR), a fermented product with a rich history in Asian cuisine a