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  1. Artikel Jurnal

    Analisis reformulasi serbuk kopi fungsional tinggi serat berbasis inulin dan maltodekstrin rintang terhadap stabilitas fisikokimia

    Nanda Agustine; Budi Suarti; Suhaimi Alias

    Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol. 17 No. 1 · 2026 · Indonesia · DOAJ

    The reformulation of high-fiber functional coffee powder using inulin and resistant maltodextrin represents an effort to enhance product functionality while maintaining physicochemical stability. This study aimed to analyze the effect of inulin and resistant maltodextrin incorporation on the…