Tables index

From

Physical and Sensory Properties of Synbiotic RUTF Based on Local Foods: Tempeh, Cowpea, Banana, and Probiotics

Veriani Aprilia, Herwinda Kusuma Rahayu, Siska Ariftiyana, Khomsa Fadhilah Alhakim, Davanita Nurriza, Elvi F.I. Siando, Dwi Kusumawati

Journal of Food and Nutrition Research. 2026, 14(10), 204-210 doi:10.12691/jfnr-14-10-2
  • Table 1. Number of panelists reporting differences in RUTF formulations with different KT (Cowpea Flour) and TM (Tempeh Flour) ratios, with and without commercial probiotics (n=30)
  • Table 2. RUTF preference test result among mothers at the different concentration ratio of KT (cowpea flour) and TM (tempeh flour)
  • Table 3. Results of RUTF acceptability testing among children
  • Table 4. Colour of RUTF at the different concentration ratio of KT (cowpea flour) and TM (tempeh flour)
  • Table 5. Granule size of RUTF at the different concentration ratio of KT (cowpea flour) and TM (tempeh flour)
  • Table 6. Viscosity of RUTF made from tempeh flour and cowpea flour