Anggela Anggela
Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada. Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Indonesia

Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora No. 1, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia.

Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.

Widiastuti Setyaningsih
Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Indonesia

Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora No. 1, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia.

Santad Wichienchot
Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University.
Thailand

Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.

Eni Harmayani
* Corresponding Author
Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Indonesia

Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora No. 1, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia.