J. Silalahi

Formulasi of Pastry with Salak Flour as a Source of Phenolic Compounds and Antioxidant Activity Analysis

Snake fruit (Salacca zalacca) is a potential source of dietary fiber and bioactive compounds, particularly phenolic compounds, and can be developed as a flour substitute in pastry products; however, its application as flour in puff pastry remains limited. This study aimed to develop a puff pastry formulation incorporat...